Topic: great forum

[keegle]

Hello,a superb forum you have,very glad i found it.
have been experimenting with currries for a year or so,usually trying out recipes from books etc,with bland results mostly.
Maybe now i have found this site my curries will start to begin tasting better.
my all elusive recipe is for the famous lamb tikka starter,i have never recreated the taste after many efforts lol.
anyway,nice to meet you.

[Curry King]

Hi Keegle,

Welcome aboard, what sort of books have you tried, there are only a couple IMO which will get you anywhere near a proper BIR?   

cK

[raygraham]

Maybe now i have found this site my curries will start to begin tasting better.
my all elusive recipe is for the famous lamb tikka starter,i have never recreated the taste after many efforts lol.

Hi Keegle and welcome to the site of plenty!,

Have you tried the Balti Kitchen Video Tikka?

I think it is a worthy contender for the restaurant taste and can also be used with Lamb if you increase cooking slightly.

Here it is along with the extension of this, the good old Chicken Tikka Massala which is also very good.


CHICKEN TIKKA

INGREDIENTS

2 Chicken Breasts, cut into 8 pieces each
1 Teaspoon Garam Masala
1 Pinch Methi Leaves
? Teaspoon Salt
1 Pinch Deep Orange Colouring
1 Dessertspoon Concentrated Mint Sauce
1 Tbsp Plain Yogurt
1 Teaspoon Fresh ginger, Crushed
1 Teaspoon Fresh Garlic, Crushed
1 Tbsp Veg Oil

METHOD

Add Chicken to a bowl and add ALL the other ingredients. Mix well and leave to marinate for a minimum of 1 hour.
Put Chicken on to skewers and lay across a baking dish so that the Chicken is suspended and not in contact with anything.
Heat Oven to maximum. Cook Chicken for 10-12 mins ( I would add about five minutes for Lamb but it's up to you to try it. )
Serve








CHICKEN TIKKA MASALA

INGREDIENTS

8 pieces of cooked Chicken Tikka from above
1 ? cups of Base Sauce
1 Tbsp Veg Oil
2 Tbsps Single Cream
1 Dessertspoon Plain Yogurt
1 Teaspoon Concentrated Mint Sauce
? pinch Deep Orange Food Colouring
1 Dessertspoon Fresh Coriander, Chopped

I also add ? of a block of Coconut ( not in recipe but adds to the dish )

METHOD

To a large frying pan add the Base Sauce and Veg Oil
Heat until boiling
Add all other ingredients except Chicken Tikka
Cook for 2 minutes to reduce a little.
Add Chicken Tikka and cook for a further 3 Minutes
Sprinkle with some more Fresh Coriander
Serve

I will post the recipe for the base sauce if you haven't already got it. Let me know.


Regards

Ray

[raygraham]

In fact here is the Balti Kitchen Base Sauce and Chicken Pre-Cooking method as well along with a basic Chicken Balti, just in case.

The Balti Kitchen Video Base Sauce

INGREDIENTS

Makes 8 Servings

Note:- Watch ALL measurements carefully, ie Teaspoons, Tablespoons? and Dessertspoons!!

STAGE ONE

2 ? Lbs Onions, peeled and roughly chopped
1 Bulb Garlic, peeled and separated into cloves
1 Dessertspoon Salt
2 ozs Ginger, peeled and roughly chopped
2 Tbsps Vegetable Oil
2 ? Pts Water

METHOD

Put Ginger and Garlic Cloves into a blender with 1 cup of the water.
Blend for 30 secs.
Put Onions in a large heavy pan. Add Garlic, Ginger puree.
Add the Oil, Salt and remaining water.
Bring to the boil, cover and simmer for 40 minutes, stirring occasionally.
Remove from the heat and allow to cool.
When cool blend a little at a time until it is a smooth creamy texture (important!).
Ladle off TWO cupfuls and set to one side. ( Used in pre-cooking method ).

STAGE TWO

INGREDIENTS

1 Small Tin ChoppedTomatoes
1 Cup Vegetable Oil
1 Tbsp Tomato Puree
1 Dessertspoon Paprika
1 Tbsp Turmeric
1 Teaspoon Ground Black Pepper
1 Dessertspoon Garam Masala

METHOD

Into the Onion Mix add the Tomatoes, Oil, Turmeric and Tomato Puree.
Place back on heat and bring to the boil. Add Paprika, Black Pepper and Garam Masala.
Reduce heat and simmer uncovered for 20 minutes.
Remove any residue that rises to the surface and stir frequently.
This is the BASE SAUCE and will keep refrigerated for 3 days or freeze.

PRE-COOKED CHICKEN

4 Large Chicken Breasts
1 Dessertspoon Turmeric
1 Dessertspoon Salt
1 Dessertspoon Paprika
1 Dessertspoon Garam Masala
1 Dessertspoon Tomato Puree
1 Cup Vegetable Oil
2 Cups reserved Onion Mix (from above).

METHOD

Cut Chicken Breasts into large cubes (about 6 pieces per breast )
Into a large pan add the Oil and Reserved Onion Mix, bring to the boil.
Lower heat and add Tomato Puree, Turmeric, Garam Masala and Salt.
Cover with a splatter guard and cook for 10 minutes stirring occasionally.
Add Chicken and cook for 10 minutes, stirring occasionally.
The cooked chicken can then be used in recipes immediately or frozen.
BALTI CHICKEN

INGREDIENTS

6 or 7 pieces of Pre-Cooked Chicken
1 ? Cups of BASE SAUCE
1 Dessertspoon Vegetable Oil
? Teaspoon Garam Masala
 Pinch Methi? Leaves
Quarter of a Green Pepper cut into six
Quarter of an Onion
1 Clove crushed Garlic
1 Teaspoon crushed Ginger
1 Tbsp chopped Coriander
1 Pinch Paprika
3 Sliced freshTomatoes

METHOD

Into a frying pan or Karahi add Oil and heat
Add Ginger and Garlic on a high heat and stir briskly
Add Pepper and Onion
Add BASE SAUCE, bring to the boil
Add Garam Masala, Paprika and Methi
Stir frequently for 5 minutes
Add Pre-Cooked Chicken
Cook on a low heat for 3 minutes.
When cooked add Tomatoes and chopped Coriander

FOR MADRAS ADD TWO CHOPPED CHILIES OR ONE TEASPOON CHILIE POWDER


Regards

Ray

[DARTHPHALL]

Welcome Keegle to our little corner of paradise. ;D

[Mark J]

Welcome aboard