Last night's effort

[jb]

I dusted down my curry pans last night.Haven't cooked for ages,thought I'd better use some of my spices up before they go past their best and use up some gravy lurking in my freezer.

I cooked Elachi North Indian,madras,chicken tikka massala,balti garlic pathia,chicken tikka sizzler,bombay aloo,sag aloo,aloo chat and a portion of mushroom bhaji.

Chicken tikka marinating...



Cooking in the tandoor...



Finished tikka...



Some pre cooked stuff...pre cooked potatoes...



Potatoes,tomato puree,non sweet massala paste,sweet massala paste,spiced oil and tikka...



chicken tikka...



Elachi North Indian...



madras...



Balti garlic pathia...



Tikka massala...



sag aloo...



bombay aloo...



mushroom bhaji...



Finished article!!!

[Naga]

Marathon effort, jb! Wouldn't mind an invite to your soirees - I'd even bring the beer!

[jb]

Have to say actually my best effort to date.The taste was there,as well as that unmistakable BIR aroma.Indeed it was actually better than some of the more lacklustre curries I seem to be ordering these days.Everything went down a treat with empty plates and positive comments.

Took quite a while to prepare but the actual cooking of the curries didn't take that long.Must stress though that there were no special/magic ingredients,industrial burners etc...just a decent base/set of recipes and a good technique.

Two things that I think gave me that BIR result is technique and my spiced oil.

I'm probably gulity of usually under cooking my curries as well as over stirring.This time,I left them bubbling away for far longer and resisted stirring,leaving a nice residue around the pan and only stirring this back in from time to time.This is how I've witnessed genuine BIR chefs do it on my various lessons.

The spiced oil is,I know contoversial.I've dismissed it in the past,yet I've seen chefs use it(and some not).It was in fact the residue of oil left after pre-cooking the potatoes(which was by the way Ifind4you's old method-still by far the best method I've seen).I left the oil for a day,lifted the lid and there it was...that unmistakable BIR smell.The sort of smell you get when you open the lids on a good take-away meal.Get it on your hands and it lurks for hours.

[Peripatetic Phil]

Time to start giving (?selling?) lessons methinks, JB !
** Phil.

[chewytikka]

Well done JB, you should congratulate yourself, good looking spread. ;D

[london]

All the dishes looks top notch, I can almost smell them.

London.

[Secret Santa]

Superb spread jb. And your comment about the potato residue having that BIR smell/flavour rings very true for me too. It's an avenue I intended to investigate a good while back and forgot about. Time for a few experiments I think.

[Garp]

Absolutely cracking, jb.

Do you have a Pathia recipe you can share, as I love a nice Pathia 

[Micky Tikka]

That would have taken a lot of prep jb   
And a lot of mess  to ;D     bloody well done and  much appreciate all those pictures   top notch

Garp you must have a sweet tooth 

[Sverige]

Is this the bombay aloo you followed jb?
https://curry-recipes.co.uk/curry/index.php/topic,7538.0.html