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Author Topic: Chicken Bengali Mirch  (read 9,672 times)

AI Summary
The discussion centers around a member's successful attempt at making Chicken Bengali Mirch using a recipe from a cookbook, complemented by a tamarind sauce made with Naga Raja pickle. The dish received positive feedback from other members, who praised its appearance and flavor, with suggestions for slight adjustments in acidity for future attempts. Overall, the community expressed enthusiasm for the recipe and the cooking process, highlighting the quality of the naan as well.

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Online Kashmiri Bob

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Chicken Bengali Mirch
« on: June 19, 2013, 10:07 AM »
First go at CBM's recipe from British Indian Restaurant Style Cooking Vol. 2.

Nearly ready.  For the tamarind sauce went with the mighty Naga Raja pickle:


Chicken Bengali Mirch


Looking very tasty:

Chicken Bengali Mirch


Got this yesterday from Sainsbury's, half price. 


Chicken Bengali Mirch


The instructions reckon you should take the red ones off and more will grow.  Pinched a few and took them to my local TA:


Chicken Bengali Mirch


Chicken Bengali Mirch served with red/green chilli, garlic, and coriander naan. Re-heated in the oven.  Apols for fuzzy photo. Auto-focus liked the naan best.


Chicken Bengali Mirch


Very delicious.  Would be happy to pay 10 sheets for this at a restaurant, including the naan. Possibly a bit more lemon juice next time, or even a splosh of white vinegar for even more zing. Thanks Mick!  Excellent recipe.

Rob  :)
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Offline goncalo

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Re: Chicken Bengali Mirch
« Reply #1 on: June 19, 2013, 12:25 PM »
Wow, simply wow! how would you rate the bengali tamarind sauce?
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Offline Stephen Lindsay

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Re: Chicken Bengali Mirch
« Reply #2 on: June 19, 2013, 05:35 PM »
Looks great Rob!
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Offline meggeth

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Re: Chicken Bengali Mirch
« Reply #3 on: June 19, 2013, 06:32 PM »
That Nan looks good enough to eat! What recipe is it? Struggle doing a decent nan.
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Offline Whandsy

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Re: Chicken Bengali Mirch
« Reply #4 on: June 19, 2013, 07:22 PM »
Well done mate, looks very good!!
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Offline curryhell

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Re: Chicken Bengali Mirch
« Reply #5 on: June 19, 2013, 10:09 PM »
Superb looking meal there Rob.  If it tastes half as good as it looks it'll equal to and better than many a TA.  Naan is first class.  Home made ?  ::)
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Online Kashmiri Bob

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Re: Chicken Bengali Mirch
« Reply #6 on: June 20, 2013, 09:31 AM »
Cheers all.  Was top notch curry and the naan was just out-of-this world.  I
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Offline goncalo

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Re: Chicken Bengali Mirch
« Reply #7 on: June 20, 2013, 11:22 AM »
Found this one, but the author claims it's not there yet
https://curry-recipes.co.uk/curry/index.php/topic,7897.msg69584.html#msg69584

There's this video, but I didn't watch fully.
http://www.youtube.com/watch?feature=player_embedded&v=Ujw82lBg3Cg
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Online Kashmiri Bob

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Re: Chicken Bengali Mirch
« Reply #8 on: June 20, 2013, 12:08 PM »
Thanks Goncalo.  The forum link recipe looks very interesting.  Adey's pathia recipe looks a lot like a chicken tikka madras to me, with sugar.  I think this must reflect regional differences.  A pathia (for me) has more going on than a squirt of lemon juice for the sourness, and the dish should also be an unmistakable deep red colour.

Rob  :)   
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Offline DalPuri

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Re: Chicken Bengali Mirch
« Reply #9 on: June 20, 2013, 04:00 PM »
Quote from: Bengali Bob on June 20, 2013, 12:08 PM
A pathia (for me) has more going on than a squirt of lemon juice for the sourness, and the dish should also be an unmistakable deep red colour.



You should lighten up a bit with that food colouring Rob, you'll be showing us a red Korma before too long.  :P

Once upon a time there was only one red curry on a menu....CTM   ;)
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