Bit of a work in progress this.  I had to bail out of the last group test, but those that did complete it produced some stellar results.  Since I've had to have a go at the Hariyali.  A bit different and it looks amazing.  The marinade (with a few modifications) tastes out of this world, but the amount of green pepper (I used) made it too watery, and I wasn't completely happy with the result.  The marinade didn't stick to or permeate the meat properly. Cooked a couple of chicken breasts so figured the best option was to use them for a starter dish. Few pics below: 

Hariyali paste




Chicken breast marinated for 24 hrs and cooked on a disposable bbq:





A few chunks ready for re-heating:





Plate ready with provisional presentation idea. The chunks, a simple garlic/mint dip drizzle, and some finely chopped chives, possible a lime squeezer, would have worked:





Unfortunately the chunks went pop (exploded) in the micro, so that was that for now.  All good BIR fun though.  Picking up ideas/learning all the time. This is what it's all about.

Rob 

It LOOKED good from your photos.  Hope you still ate it after the microwave.

Ended up having it with a ready-made garlic naan and chips.  The chicken was pretty rubbery, but that was OK because the naan was as well.  Very delicious though; tempted to use the rest for a Hariyali curry tonight.

Rob 

 
And there was I getting all excited after the first two pics expecting something really elaborate in the third pic  Nothing.   Cruel, very cruel Rob 
;D

Nice work Bob
Less is more    they say
And defiantly not over complicated  ;D ;D

I know Dave, I'm sorry.  I've let everyone down.  I let myself down.  Must try harder.

I trust everyone is suitably impressed with my cherry tomato rose though.

Rob 

Must put glasses on thought it was tom ketchup 

Quote from: michael.t on August 15, 2013, 06:17 PM
Must put glasses on thought it was tom ketchup 

Thanks for that Michael.  There goes my first Michelin star!

Rob  ;D

Ha Ha ;D Classic Rob, Tomato Rose, Ali Hussain would be proud of you.
You'll be doing Poppadom baskets next

Curried the left-over chicken.  A little pinch of Jalpur GM to finish. Well, it tasted absolutely amazing, curries are rather nice with cream. I thought Ali had used pre-cooked spinach.  Looked like bits of garlic in the spinach on the vid.  Possibly not though. Still, a super curry; had it straight out the bowl with a garlic naan.





The back-up dish shown is a lamb tikka pathia.  Could have tipped the oil out I suppose, but it'll be fine in the fridge until later.

Can't decide what to make tonight.  It's Friday so it has to be something special.  Considering a spicy red fish curry (sea bass), or Chewy's rogon josh.

Rob