very nice 976bar that looks divine. Can you point me to you recipe for the garlic chilli recipe, the wife saw your pictures and demanded I make it 
Hi Adamski,
Well first I start with Razor's Chicken Tikka marinade which I have adapted slightly to suit my palate.
Ingredients
600g Chicken - 4 or 5 breasts (1lb leg of lamb cut into 2? chunks)
1 heaped tablespoon Pataks tikka curry paste. (Not tikka masala paste). (2 tbs for lamb)
1 heaped tsp garlic paste
1 tsp ginger paste
2 tablespoons lemon juice (Jiff is ok)
1/2 tsp chilli powder (1 tsp for lamb)
1 desert spoon spice mixture (10ml)
1/8 tsp Orange food colouring (Red food colouring for lamb)
1 heaped tsp methi (Fenugreek leaves)
1 level tsp salt
2 tablespoon veg oil
5 tablespoon water
150ml Greek Yogurt (If using Lamb)
Bunch fresh coriander (cilantro) chopped
Spice mixture ? this makes enough for the Chicken Tikka and enough to store in a small herb jar for future use. Just mix it all together.
8 parts ground coriander
7 parts turmeric
5 parts ground cumin
4 parts curry powder
4 parts paprika (optional)
I use ? teaspoons for the amounts above and that usually makes approximately 2 tablespoons of spice mix which is normally enough for 2 separate curry dishes.
However if you?re curry dish warrants more then just increase the quantities in the proportions above.
Method
1. Chop the chicken breasts into 2 or 3 pieces each
2. Mix in 2 tablespoons lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
4. Add the runny spice mixture to the chicken, cover and leave in fridge for a minimum of 4 hours. I leave it for 48 hours.
5. Put 3 of 4 pieces of Chicken onto skewers
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (i.e. ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element
9. Cook for 2-3 minutes turn once and give them another 2-3 mins
10. Or just fry in a dry pan until done. Turn frequently.
11. Or, stick on BBQ for smokey taste. (This is my preferred method).
Then for the Garlic Chili Chicken I use this.
2 Portions of chicken tikka
350 ml base gravy
2 tbsp oil
1 tbsp tomato paste mixed with 3 tblsp water
1 tsp hot chilli powder or kashmiri chilli powder (more if you like it really hot)
1 tsp curry masala (Spice mix)
1 tsp curry powder (I use Rajah Hot Madras Curry Powder)
1 dried habanera chili soaked for 15 minutes in hot water and then diced really fine OR 8 whole green chillies sliced lengthways (use less if you don?t want it so hot)
2 tsp garlic puree
1 tsp ginger puree
5 or 6 cloves of garlic, finely sliced
1 tsp fenugreek leaves rubbed (methi)
0.5 tsp salt
Pinch of orange food colouring
Bunch of chopped fresh coriander
Method
Add oil to pan on a medium heat and add garlic and habanera chilli, and gently fry until they soften but don?t brown the garlic or it will impart a bitter taste.
Then add the ginger and garlic puree and continue cooking for another minute or two.
Then add the curry masala, curry powder, chilli powder, salt and methi leaves and fry for 30 seconds. Then add tomato puree, and 1 ladle of base gravy, heat on a high heat until water has evaporated, then add the remainder of the base and cook through to a nice thickish consistency.
Turn down the heat to a simmer and add the chicken tikka. Simmer until piping hot, add coriander to garnish.
Topic: Abdulmohed's Base Sauce (Read 13456 times)
