Topic: New member

[Cory Ander]

I understand that many of our members do not know the recipe for making 8 spice and the gravy for the recipes I post. If it is helpful for you and our members to cook the recipes using 8 spice and the gravy then I will put them up also

Thank you for posting your 8 spice mix and gravy recipes.  I'm sure that will enable more members to try your recipes should they wish to 

[Yousef]

Hi Abdul,

Welcome to the forum, thanks for sharing the curry gravy recipe.  I hope this helps members on the road to cooking proper curry.

Ive got no issue with you advertising your book on this site and id be happy to post a link to your website in the members offers section.

Let me know if you would like me to.
I might even have a go at this curry gravy myself.

All the best
Stew

ps, if you want some help marketing your second book drop me a private mail, i would be happy to help you out.

[abdulmohed2002]

Hi Abdul,

Welcome to the forum, thanks for sharing the curry gravy recipe.  I hope this helps members on the road to cooking proper curry.

Ive got no issue with you advertising your book on this site and id be happy to post a link to your website in the members offers section.

Let me know if you would like me to.
I might even have a go at this curry gravy myself.

All the best
Stew

ps, if you want some help marketing your second book drop me a private mail, i would be happy to help you out.

Thank you for offering help Stew, I will think about it and will let you know,

Once volume 2 is ready I will drop you an email to arrange a meeting to come and see you to discuss the options.

Thank you,

Abdul 

[abdulmohed2002]

Hi Abdul
Thanks again for sharing your handi recipe, in English the type of chicken used for Tandoori is a spring chicken,
which would be most 1 kilo chickens. Baby chicken is a Poussin, under a month old, which I've just bought today.
I'll be making a handi chicken, with it later tonight.
cheers Chewy
[/quote]

Hi, thank you for sharing the english names, I hope your curry went well, please let me know how it went

Thank you,

Abdul

[abdulmohed2002]

Hi Abdul,

My preffered BIR curry along with Mrs moony is a lamb ceylon, if you have a recipe, please post it.

I am pleased you have posted your 8 spice and gravy recipe to this forum, this will most definatley prompt other members who have yet to buy your book, to try the handi curry, although it is a more traditional dish and exactly how i have it before ,if not better off my bangladeshi friends, it really does make an excellent alternative to BIR.

Regards,

Alan ;D

Hi Alan, I will post a lamb ceylon recipe soon and I hope you will enjoy it. Due to my work commitments, I would just like to say that the time for my response to posts may vary.

Thank you,

Abdul

[moonster]

Thanks Abdul,

I look forward to the recipe being posted. It is definitely a firm favourate of ours ;D

Regards,

Alan

[chewytikka]

Hi, I have adjusted the format. 
thank you for leting me know.

On the bone Tandoori Chicken Curry

Ingredients

Oil   6 tbsp
2 onions   500g  chopped into small cubes
2 on the bone Chicken   2kg  cut into medium pieces (if off the bone then 2 and HALF kg)
HALF a Capsicum  chopped into small cubes
3 Green chillies  sliced
Shatkara Bangladeshi citrous macroptera  150g
Tin of plum tomatoes  200g
Garlic ginger  1 tbsp
Tomato puree paste  1 tbsp
Salt ? HALF tbsp
Tikka masala paste  1 tbsp
8 Spice  2 tbsp
Gravy  3 pints


Method

1.   Chicken  cut into medium pieces, wash thoroughly and set aside.
2.   Shatkara  defrost, wash and set aside (if fresh then wash and set aside).
3.   Tin of plum tomatoes  blend and also set aside.

4.   In a cooking pot add oil, garlic ginger, capsicum, onions and salt (according to taste). Cook over medium heat until golden (est. 15-20minutes).
5.   Then add 3 green chillies and stir for 1 minute. Then add Tikka masala paste, 8 Spice and stir well for 2-3 minutes.  Add tomato puree paste and again stir well for 2-3 minutes.  Add the blended plum tomatoes and cook for 2-3 minutes.
6.   Plunge the chicken into the cooking pot; squeeze the satkura (to rinse out as much water possible); and place into cooking pot. Stir well and cover the pot with a lid and over full heat, cook for 10 minutes stirring occasionally.
7.   Then turn to a slow heat and cook for 2 minutes.
8.   Add 3 pints of gravy and cook for 15-20 minutes stirring occasionally.
9.   Finally add a dash of coriander.

Could you please let me know how it went and your opinion of this.

In the next few weeks I will share 1 of my paneer dishes with you ;D

thank you,

abdul

Hi Abdul
I cooked a handi baby chicken, your recipe inspired me,
I didn't follow it exactly, just to suit my tastes.
I didn't bother with the tinned Tomatoes, I used Kitchen King instead of your
8 spice, 1tbs of Kashmiri Chilli powder and only 1 pint of base, thinned
with water. and I can't do a handi without Taj Patta and Cassia as they
give so much extra flavour.

It turned out a really tasty Shatkora Chicken Curry. tender from the bone
chicken with a lovely citrus, lemony flavour.

I would recommend it as an interesting curry and  a nice change.
cheers Chewy

[moonster]

Chewy,

what is a taj patta, and i have never heard of kitchen king!!!

Regards,

Alan ;D

[chewytikka]

Chewy,

what is a taj patta, and i have never heard of kitchen king!!!

Regards,

Alan ;D

Hi Alan
Taj Patta is the big Bangladeshi bay leaf and Kitchen King is just a more complex
mixed powder, using 10 or more ground spices, I use Mangal or MDH brands, I think
it's more suited to Traditional Indian on the bone curries .
Hope this helps, cheers Chewy

[moonster]

Cheers,

I have so much to learn still. But I love learning from like minded people on this forum

Curry is undoubtly the food of gods with so many variables it will never end

Alan