Author Topic: Chicken Punjabi Masala  (Read 8851 times)

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Offline Unclefrank

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Re: Chicken Punjabi Masala
« Reply #10 on: August 17, 2014, 06:56 PM »
Only cooked about 5-6 curries with JB's base so i can't say but Taz's base is so simple to make and you can really get the spices and base down to a very thick paste, i have tried nearly every recipe posted on here for the Taz base and have not been disappointed.

Here's a couple

Murgh Makhani using Taz base and recipe by Stephen Lindsay
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Chicken Bengali by Stephen again
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Offline Onions

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Re: Chicken Punjabi Masala
« Reply #11 on: August 18, 2014, 08:29 AM »
They both look mighty fine!

Offline Naga

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Re: Chicken Punjabi Masala
« Reply #12 on: August 18, 2014, 09:01 AM »
They both look mighty fine!

Aye, Stephen's recipes are top-notch fare! :)

littlechilie

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Re: Chicken Punjabi Masala
« Reply #13 on: August 18, 2014, 09:54 AM »
Just my opinion but I find the oil content a little high, also the use of whole spice in a base is never BIR but traditional cooking!
Substituting for powder spice is a better option IMO, also a reduction in oil would make the base usable And a lot more versatile for me regarding sweeter curry cooking.

But your food looks great  to me  ;D

Offline Unclefrank

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Re: Chicken Punjabi Masala
« Reply #14 on: August 18, 2014, 02:05 PM »
Littlechilli the whole spices are dry roasted then ground, has for the oil you always spoon off, but you don't add any oil what-so-ever when cooking the dishes.

Offline Stephen Lindsay

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Re: Chicken Punjabi Masala
« Reply #15 on: August 18, 2014, 06:41 PM »
also the use of whole spice in a base is never BIR but traditional cooking!

It should be remembered that the name Taz comes from the supplier of the recipe - a BIR chef. Having said that I use powdered spices always when I make Taz base. The oil content allows the spices to be fried and no oil is added when making the dish.

Offline Garp

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Re: Chicken Punjabi Masala
« Reply #16 on: August 18, 2014, 07:55 PM »
I got this from a local TA last week - Lamb Lal Toffan....



It was very good (a bit spicy for me) but the point is that I think I can replicate it using Stephens Punjabi Masala as a starting point, as it's quite similar in taste/texture. Will skip the ketchup and add a little mango chutney, some finely chopped onions and green chilli......looking forward to it already.

Offline Onions

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Re: Chicken Punjabi Masala
« Reply #17 on: August 18, 2014, 07:59 PM »
Seem to remember a good one of them from Surma's in Stopley. Look forward to replication!

littlechilie

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Re: Chicken Punjabi Masala
« Reply #18 on: August 18, 2014, 08:49 PM »
Thanks Stephen I remembered seeing whole spice floating in the photos for Taz Base in the original post, could be wrong but I just checked so I'm not  ;D
So this explains a lot grinding the powder as coriander is not cool whole :o

I may give it a go if I get the chance guys ;)

Offline Unclefrank

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Re: Chicken Punjabi Masala
« Reply #19 on: August 18, 2014, 09:24 PM »
Littlechilli i leave my base overnight, covered and unblended then blend the next day.

 

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