Topic: South Indian Garlic Chicken recipe with video

[h4ppy-chris]

this is recipe wrote in order they go in the pan.
1.5 chefs spoons oil
1 level ish chefs spoon sliced raw garlic (about 5 cloves)
1 heaped chefs spoon chopped onions
1 tbsp fine chopped green peper
1 chefs base gravy 
pinch of salt
1 tbsp fresh chopped coriander
1 tsp dried methi leaf
2 slices red peper and 2 green chillis cut in half
150 ml tomato (tinned plum tomatoes blitzed this is used in all the currys)
1 tbsp mix powder plus chilli powder as to your heat level
add meat now 
200 ml base gravy
finished with fresh chopped coriander, enjoy i did 
 
 it is going to be cooked in the nearest pan, but keep your eye on it as it moves up the range.
my TA curry being cooked.

[curryhell]

Well done Chris.  Good bit of detective work there.  The video and the recipe work well together to provide a good idea of how to put the dish together.  Obviously the kicthen was very busy but were quite happy to have you watch proceedings.  I think i'd try to get in there when it's  a bit quieter and see how much info the chefs are prepared to part with.  Definitely a  relationship worth developping .
Did you happen to notice how much the garlic was cooked in your  dish?  Browned or the rawness just fried out?  Will definitely be having a crack at this 

[Stephen Lindsay]

This is a dish on the Ashoka menu but I have developed a draft "Taz" recipe for this dish. I'm gonna cook it tomorrow night and will report when I have something I'm happy with.

[curryhell]

Keep the info coming on this one guys.  I'd be more than happy if i can nail this one as it's been on the to do list now for quite some time.  And i so loved the taste of it from the Raj in Leeds (RIP)  . If i can get 80% close to the taste I'd be more than happy  .

[h4ppy-chris]

Well done Chris.  Good bit of detective work there.  The video and the recipe work well together to provide a good idea of how to put the dish together.  Obviously the kicthen was very busy but were quite happy to have you watch proceedings.  I think i'd try to get in there when it's  a bit quieter and see how much info the chefs are prepared to part with.  Definitely a  relationship worth developping .
Did you happen to notice how much the garlic was cooked in your  dish?  Browned or the rawness just fried out?  Will definitely be having a crack at this 

thanks CH, the garlic was raw that i could tell, timings from the vid. Empty pan on a very high heat for 45 seconds then add the oil and leave for another 45 seconds, then add the garlic.

[Kashmiri Bob]

Superb footage Chris.  Great work.  Looking forward to see how the other experienced chefs here get on with the recipe.

One chefs spoon sliced raw garlic.  Schwing!!!

Rob 

[h4ppy-chris]

Superb footage Chris.  Great work.  Looking forward to see how the other experienced chefs here get on with the recipe.

One chefs spoon sliced raw garlic.  Schwing!!!

Rob 

cheers rob, just modded the recipe to "1 level ish chefs spoon sliced raw garlic" about 5 cloves

[h4ppy-chris]

gona have a go at making this to night and will video it for you good people.
Just setting things up and noticed no G&G paste  i never saw them put any in or did i?

[curryhell]

gona have a go at making this to night and will video it for you good people.
Just setting things up and noticed no G&G paste  i never saw them put any in or did i?

I didn't see them put any in either : :.  Looking forward to the video and the report on this Chris.  May have to christen my new pan with this one

[JerryM]

much appreciate this.

will wait for h4ppy-chris feedback on his make before giving it a go too.

no g/g sits fine for me - the garlic is enough.

would have expected the mix powder to go in earlier around the time of the methi.

the blitzed tin toms sounds interesting and incredibly easy to make - i'd tried passata a long time ago but have moved on a lot since then.

i thought the chopped onion was in the pan at the start - which would suggest use of fresh onion. having said that i still put my pre par boilled in at the start to ensure that moorish effect.

looking forward to making.