Anyone do this?

I use a low calorie spray when frying other foods but not thought about using it for curry.

Suppose it will lose some of the flavouring and the initial method of frying the spices will change a little but must be better for me.

After not cooking for a few months I have just gotten the bug again.

My favourite restaurant at the moment is Akbars and usually have a Chili Chicken or Chicken and Keema Balti.

The sauces for these are very thick and the meat in very small chunks.

Anyone eaten here and have any pointers about how to get a nice thick sauce? Or is it just as simple as cooking for longer/using less water.

Made my first foray into curry making on new years eve.

Jumped in a little at the deep end and made 3 curries, too many for my first time to be honest.

I'd like to note whos recipe I worked from but because i'm a lazy cook and didn't buy all the right ingredients they had all been changed slightly anyway.

UB's Garlic Chili Chicken, CA's Korma and Makhani (Butter Chicken) from google posted https://curry-recipes.co.uk/curry/index.php?topic=5323.msg52032#msg52032. Also made blades chicken tikka without the food colouring.

Earlier in the day i'd made a pot of CA's base sauce.






All turned out edible if I do say so myself and no complaints from the diners.

Evening,

Wondering if anyone could help?

The missus loved the Chicken Tikka Makhani from Akbars (sheffield specifically) and am looking for a recipe.

I have done a search and seen a couple of things that look like Makhani base sauces, should I just add chicken to these?

Cheers

Morning,

I saw Phil (Chaa006) post but wondering if anyone has a complete recipe for a base sauce without onions?

The missus is causing problems by not liking them!

Thanks in advance.