I got the secret!

[MathematicalPhysicist]

em, me again. Correction: today is Saturday!! (what can I say? I'm a scientist, give me a break)

[DARTHPHALL]

Np hope to hear from you soon  ;D

[Panpot]

Hi, All,

I have been looking through this site now for hours especially the stuff on the rearch for the elusive secret base. I am delighted that the MathematicalPhysicist is claiming that he has made the breakthrough. I just logged on this morning to be inspired to make a good Butter Chicken and ended up on the wild goose chase.

I am new to the site and of course have loved eating and cooking  curries for over 30 years. I have always felt there was a mystery to the art and even believed there was a secret ingredient that hooked us all to the stuff.

I just dont understand why the recipie wasnt posted with the great late night story. Please dont start another month long debate. I am sure beginners would lijke to have the very latest tried and tested recipies that they can cook with confidence before delving in to the fascinating journey most of you have been on all these years.

You are all inspirational and I am absolutely grateful to all of you for putting in the years of hard graft before I found you. thanks and I cant wait for the outcome.

Does anyone have a good butter chicken recipy especially like the excelent versions finding there way into some of Glasgow's top curry houses.

cheers  Panpot

[buzz]

Hi Panpot,

I left a Butter Chicken recipe in the 'authentic recipes' section a couple of weeks ago. Take a look at it. Its not made with a particular gravy but it works well. (i'd like to hear if it can be done with a gravy)!

Yes I agree that most curries must be made with the base gravy that everyone is trying to master but there must be more than just this in the BIR cooking!

https://curry-recipes.co.uk/curry/index.php/topic,921.0.html

Buzz

[DARTHPHALL]

So Mathematical how did it turn out ?

[extrahotchillie]

So Mathematically we do?

[DARTHPHALL]

Looks like Mathematically we dont lol  ;D

[pH]

It's as we feared, once someone boasts they know the Holy Grail of BIR cooking, the Indian Restaurant Opus Dei send an albino monk and he's never heard of again.

We probably need a 'Curry code'

[MathematicalPhysicist]

Well, delay's are clearly my strong point. And, after another series of them, here is the final report. I made the base sauce and then used it to make a bhoona sauce with tikka-d chicken, exactly as the guy did in the takeaway. The result? My brothers, parents and friends all loved it, and I was disapointed. They loved it because it tasted nice and they had no other expectations. But I had tasted the curry it was meant to be, and it sure wasn't that. I'm going to go back in and proposition this guy with some cash in return for an actual hands on cooking session with him - maybe ?200 for a whole evening starting with making the base sauce (done by ME, him telling me what to do) and then making the curries with him as the orders come in. I don't know if he'll be up for it, but if I can convince him I won't be compettition, I can't see why he'd refuse the cash. Oh well, apllogies for the delay and I'm off  to try a few curries from the recipes on here. Before I go, here's a picture of the finished dish:

[Curry King]

Hope you don't mind me resizing it for you, looks great by the way