Topic: Chicken Delhi, know oif it or how to cook it

[tripper]

Back on the menu at last!!!

They have put the Delhi back on the menu now at the takeaway but it is nowhere near as nice as it was originally. It seems to have lost its pale appearance and darkened off somewhat to a browny red colour. Not nearly as many chilli's in it and not as much garlic in it. They must have got the new chef to try and come up with something that resembled it, as it was so popular,  which is his variation of the dish. Don't get me wrong it was still a very good dish just not on par and as unusual as the original.
I looked in the description and it was Pistachios nuts and garlic, must have something to do with the nice flavour. Never tried pistachios nuts in curry but have got loads of them at home so will give it a whirl. I will replace them instead of the almonds.
Anyway I am still going to try and recreate the Original Delhi myself. I am making a curry for the lads at work next week so will make it Monday daytime and bring it in for some food whilst on the night shift.
I'll let you know how it goes down and might even take a few pics.
Cheers
Tripp

[Ashes]

tripper, tell the chef you have really missed the Chicken Delhi and that you have tried to recreate it at home but cant.. basically ask for the recipe. He probably wont give out any secrets, but you can atleast get an ingredience list.

Happy hunting! /Ashes

[parker21]

hi g/gls
(There was a post, which I can't find, that described a korma paste which I would think would be likely to be used in this one.)
 type in search 3 pot method and you should find it woodpecker posted the recipes for red masala and korma masala  what a good lad
sorry this must have been posted when we changed to the new format. tikka tandoori mix posted by ifindforu(terry) second to last post he gives a short cut for korma paste masala very good have used it myself. i have copies of the red masala and korma masala will post it again ;D

regards
gary

[Yellow Fingers]

Managed to pick myself up a really good pestle and mortar from the charity shop for only ?3, had a look in kitchen shop and they were more like ?30, really chuffed with that!!

I'd be a bit careful with pestle and mortars of unknown origin. I have a large domestic P&M in which I grind all manner of hugely toxic substances. I really wouldn't want to be the one to try a meal cooked using ingredients ground in it, even after a good wash. Just a thought.

YF

[CurryCanuck]

Put it through the dishwasher on the sanitize cycle....if in doubt ,  throw it out ! Better to be safe than sorry ! 

[DARTHPHALL]

Or use it as a large unusual mug for Coffee  ;D

[tripper]

I'd be a bit careful with pestle and mortars of unknown origin. I have a large domestic P&M in which I grind all manner of hugely toxic substances. I really wouldn't want to be the one to try a meal cooked using ingredients ground in it, even after a good wash. Just a thought.

YF
[/quote]


I use one at work to crush up a lot of the raw materials we have in to do Melting point tests on, never really thought of any one at home using them for something other than cooking. What sort of toxic stuff would you use at home. We use a range of very toxic Anhydrides and Isocyanates which I really wouldn't want to start putting anywhere near my food( although I am probably immune to them now).

[Chilli Prawn]

The sauce stayed ceamy white...

Any suggestions please, on other ways I can go about it.

I can make a suggestion, but it's more of a hindrance than a help. If you try to make the curry with a base sauce as is usual for restaurant curries, it's not going to turn out creamy white in colour. All of the base sauces are universally brown to a lesser or greater degree, which means the final dish always ends up a shade of brown unless food colouring is used.

This suggests that the usual base sauce isn't used in this one. There was a post, which I can't find, that described a korma paste which I would think would be likely to be used in this one.

YF

I was just trawling through the forum and I noted this thread.  Try using my Bargar Onion Base, this is based on Northern India style and is great for making pale sauces like Korma, Kasmiri, Moghul dishes.

CP