At the twelth hour i've managed to post. Made the dish on Wednesday but time to post nowadays seems to be at a premium.
Well done to all those that have got their in. Nice looking non BIR dish chosen by CT for Rubydoo. Professionally executed and well captured on camera as always. Very tempted to try this authentic number at some point.
CT has weighed in with UF's chicken saagwalla. A typically clear step by step approach from Chewy. Lovely pics at each crucial step as the dish comes together. I'd definitely give it ago and then do it over again with the tweaks as suggested. Think i'd be happy with either as they contain spinach, but the extra chillis may just have it
Well done Gagomes. I know it wasn't easy as oddly enough, i cooked it the very same evening as yourself. A good pictorial account. The end result looked the business, and as we both agreed, texture was great, plenty of flavour in the potato, but short of what we are both looking for. With a bit of tweaking and getting the ingredients in the right proportions, i definitely think we'll be in the area. Definitely more onions needed in yours and i think more panch phoran and less blended tomatoes for both of us
Fried, you have obviously up against it. But still managed to get your dish in and b****y good it looks too, in spite of the colour not quite reflecting the dish itself due to your lighting issues. I'm sure you'll get them sorted eventually for the next round.
And the star of the show so far has got to be BB. With the initial post I was expecting to see a South Indian Garlic Chicken, which i have become very partial too with it's wonderful garlic undertones and peppery background. Then you go and pull the rug from under me and produce what must be one of the finest looling Elaichi North Indian Specials on record. A superb epic account of the dish with mouthwatering porn throughhout. I think you can cook this anytime for jb and myself, as our local seem to have lost their mojo, or maybe their curry chef
I love the chefs favourite snacks by the way ;D ;D
As I keep saying, he is almost certainly another professional curry chef, secretly posting on the forum!
If only Rob, if only that were the case. But we'll keep on trying ;D
A satisfied smile did appear on my face, however, when i read the chef's comment. I just about managed to get through the doorway where the head has swelled a little :
:
Anway, i don't think i'll be on the money with my offering. But a thank you to Gagomes for setting the task. For my own tastes he chose well. Plenty of chilli (and heat) and garlic:
http://www.curry-recipes.co.uk/curry/index.php/topic,8362.0.html976bar's take on Uncle Bucks Garlic Chilli Chicken
In with the chilli and a quick fry to soften.
Quickly followed up with the sliced garlic, fried until a little bit of colour appeared and then adding the purees. Then, in went the spice masala, salt and meethi leaves
Gave this a a very good singe before adding the tomato paste and a chef's spoon or two of base then reduced down
Added the first half of the gravy and reduced heavily, scraping the sides of the pan like a madman, determined to get some depth of flavour into the dish
In with the remainded, simmered with coriander and chicken tikka added and reduced. Nearly there now
The finished article with a close up
On the plate and down the hatch (bad call on my part, but i was hank marvin at that stage)
Verdict. An eye catching dish, great smells and a beautiful golden orange colour (no food colouring needed) Typical BIR texture with prominent strong garlic and chilli flavours above all else but with a mild curry flavour sitting in the background throughout. Would make it again but for me the South Indian Garlic Chicken get it by a nose, for some reason.
The remains tasted even better for friday lunch
Topic: The 2nd Secret Recipe Group Test (Read 58043 times)
