mmm...... C19 related perhaps or is it just a co-winky-dink....? I'm open minded at the moment

 Give it a try...... Hope y'all like it
3 tbsp plain yoghurt (low fat sort of works)
1 tsp mint sauce (any make)
1 level tsp sugar (increase at the end to taste)
1/4 tsp paprika ( definitely not smoked)
just under 1 tsp mango chutney (runny part)
2 tbsp water
3 fresh coriander  stalks and leaves (finely chopped)
Tiny pinch of turmeric (for those who like a bit of natural colour)

Note add a touch more sugar if you prefer and make a good 30 mins before use...... water is essential.
stops the gloopy viscosity that's never seen in resturants... go easy and use more if you prefer.

3 tbsp yoghurt
1 tsp mint sauce
1 level tap sugar
1/4 tsp paprika ( definitely not smoked)
1 tsp lemon juice
2 tbsp water
3 fresh coriander  stalks and leaves (finely chopped)

Note add a touch more sugar if you prefer and make 30 mins before use...... water is essential.
Use more if you prefer.

When making a small base (roughly 8 medium onions in size) what recipe would you use for the bagar? when is the best time to add to the base? anyone got a tried and tested method? also what not to do!

Heres the base  recipe I generally use, can anyone tell me if I'm going wrong.

Boil onions with good pinch of salt on high heat 1.5 hours
add half of a carrot (sometimes a similar amount of white cabbage)
4 cloves of garlic
1 inch of ginger
300 ml of veg oil
1 Tbsp of butter
half of green pepper
2 medium vine tomatoes
water
10 coriander stalks and leaves - I've left out the spice mix details because I'm sure it will be wrong.
All above ingredients added and simmered for a good hour before blending. This is then cooked until the oil rises which I seperate off for further use.

Thanks for the advice in advance

I've tried several methods of boiling just onions to start the base but this one seems to be about my best yet.... It was just a passing thought that maybe it would be a good idea to keep draining the water off. in 45 minute stages or so....Tried this adding a touch of salt on each re-start and the results were quite noticeable (less harsh and much more appealing) Not heard of this before or maybe I just don't read /ask enough.
I did ask a customer of mine, who was Asian what her thoughts where but the whole idea of onions and water being boiled at all was almost out of the question and only oil should be used........ mmmm? tried that many times and I think I'll continue the way I was until the advice in general suggests otherwise.  Once the onions have gone clear, only then adding the oil with a view to caramelize.
Anyone else tried this?

 Takes time but worth it, all slow cooked in the oven over several hours (no mess, burning or constant stirring) Really is by far the best I've tried so far- but that's just my opinion' Would love feedback should anyone care to try it.

930g Dutch or mild onions
260ml Veg oil
35g fresh ginger
3/4 (three quarter) tsp salt (Maldon or a good quality sea salt)
Oven cook at 120'C for 2 hours

add 25g fresh garlic
oven cook a further 3 hours

1 tsp Turmeric
1 tsp Paprika
2 tsp Coriander powder
2 tsp Fenugreek powder
2 tsp Cumin
2 tsp Garam masala
oven cook again for 4 more hours

After blending to a super smooth consistency I added about 200ml of water and continued cooking a little longer until the oil started to show on top. Bingo!

Yes it takes ages but the onion colour is perfect and so sweet.
I'm sure it could be speeded up somewhat?  but because I was at home for the day anyway, I did each stage with very little effort. The aroma was excellent from the start.

Hope you like it
Spadge.

Ingredients
Marinade....
1 Large chicken breast cut into bite sized pieces
1 3/4 tsp Tandoori masala powder
3/4 tsp Coriander powder
1/4 tsp Chili powder
1/4 tsp Garlic ginger paste
1/8 tsp Salt (Maldon is best)
1/4 tsp Red colouring powder (optional)
1/2 tsp Veg oil
1 tsp Ghee (maybe try with just butter?)
1 tsp Lemon juice (had good results with lime)
3 Tbsp Yogurt

Method.....

Melt ghee in the microwave and mix the remaining ingredients together then add the chicken
leave at least 1 hour (longer the better, all day ideal)

Arrange on a baking tray (with sides) covered with foil and cook at 180c for 30 mins
Remove foil and char up a little, maybe about 20 mins more + turning occasionally.

For the dip
2 1/2 Tbsp yogurt
1 tsp mint sauce
1/4 tsp Paprika
pinch of salt (Maldon)
1/4 tsp lemon or lime juice
1/2 tsp sugar
2 Tbsp of water... thin down to suit (this is the key to a good sauce)

Hope you like this recipe and I would appreciate any feedback/ideas good or bad.
Please note the dish has a fairly salty bite to it, so reduce salt if its not for you.
Enjoy.

Help! Am I getting this right?
When doing onions for my base sauce I add the 1/2 cup veg oil, about 4 chopped onions and around 1 tsp salt half way through cooking, keeping everything topped up with water so as not to brown them until translucent. Then after maybe an hour I reduce the water content and send the onions a golden colour before continuing the rest of the sauce.
Can anyone let me know if this would be an acceptable method and would there be anything I could do to improve any part of this first stage.
My plan is to strip things back to basics and get every part just as it should be.

Thanks for any advice..... Spadge

Ok.... tried many but this one really is a bit good!!!!
Make a batch of the Taz base first

Its the one I prefer but there are many others that will give good results I'm sure

Next, pre cook chicken as follows

Boil 1/2 litre of water then add:-
Large chicken breast cut into bite size pieces
1/4 tsp salt
1tsp spice mix BK or any other will probably do
1/2 tsp garlic puree
1/2 tsp ginger puree
2 Bay leaves
1/2 tsp turmeric
simmer for a minimum of half an hour and drain off all but the chicken pieces

Next start cooking the sauce
200ml of Taz base
get to a simmer and add pre cooked chicken
scrape back sides as it dries out
add 150ml more base sauce and simmer for 2 mins
Add 150 ml single cream
Then 3 Tbsp of condensed milk
Then add a 1 inch cube of coconut cream
simmer for 10 mins adding more cream and base with a little condensed milk if not sweet enough

That's it!
You can add sugar if you prefer but I think you will be happy with the result at this stage
Serve with a few almond flakes on the top if you prefer.

Please note, I find that pre cooked chicken is an essential part to this dish
Hope you enjoy

Sorry there is no listing for the Taz base or BK spice mix but you can find them on the forum easily enough.

This really is quite a simple recipe and I would love any feedback good or bad... Thanx!

Spadges mint sauce.........

3 tbsp plain yogurt
3/4 tsp of mint sauce (from a jar)
1/2 tsp sugar
tiny pinch of salt
3/4 tsp paprika
1/3 tsp lemon juice
3 tbsp of water or enough to really thin it down (too thick will be too yogurty)
tip of green food colouring for those who can't resist (god knows why? and optional)
Mix all the above and leave a little while to allow it to all dissolve 5-10 Min's........
Was it nice?

Question 1,
I have heard plenty of times the use of  "The scrape back method" which over the last few months have trying, this is  creating a much closer BIR taste. That said, am I doing things correctly? taking into account the type of dish may vary the need for this method.
Let me know if I'm getting this wrong:-
Pour half portion of (in this case taz) base onto a high heat,
Allow to boil and keep moving around,
Scrape the sides back into the middle, and reduce until the base no longer flows around and a little oil separates out,
Tip the pan into the flames while stirring and allow the splatters to ignite (creating a great aroma)

That's how I understand it but is this method correct?

Question two,
How important is the correct pan and spoon to the overall flavour?
Allthough I do use a chefs spoon the pan I have is a nonstick (that's got to be wrong!)
will this affect the flavour?

Question 3
I have found the Taz base the best to date that I have tried- maybe because its not overloaded with garlic? dunno
However no matter what base I try, I'm still fighting with an oily aftertaste. Could it possibly be because I'm not using spiced oil in the base?

Question 4
Is there a  'Tried and tested' section for easy reference on this forum? like a vote, for eg...

Chicken madras        Recipe A  ;D ;D ;D ;D
                                  Recipe B  ;D ;D ;D
                                  Recipe C 
You get the idea......
Sometimes by the time I've picked snippets from each separate area- I have no set idea what to try! and I end up simply experimenting (rarely great as a result)

Question 5,
Ghee, How common is the use in BIR and would it ever be used as part of the base?
also why do I shudder at the thought of tomato soup or ketchup being used in dishes? It just seems so wrong- but maybe I am?

Spadge x

Think I have my base about sorted thanks to everyones help...... YEAH!
Anyone got any 'good for beginners' recpes for chicken?
Step by step please.....
on a final note I bought some methi seeds with a hope of grinding them- they went all over (as hard as granite!) should I just buy ready ground? I have resorted to grinding methi leaves to try and adapt but I'm sure the taste wont be the same.... dunno? (nice though)
Also is cumin a very powerful spice? as I reckon that's the underlying spice that's coming through a little too much in my final dish of chicken madras- my ratio is 1tsp in the base sauce ( base being big enough for 8 dishes) and a whole tsp in the main dish (for a portion that serves 2)
Thanks again...... my curry knowledge has come on loads since being on cr0
Spadge.

Let me start by saying I am no curry wizard! and my skills are limited although I'm not totally useless- been trying for around 5 years so know a tiny little bit 
Thing is when I make a base sauce I generally do enough for 8-10 dishes, a lot to waste if it goes wrong! To give you an idea of my knowledge I only learnt the other week that garlic goes bitter if overcooked- doh! wondered what it was!
Now this might seem obvious to you but what id like to know is their an allround universal sauce recipe that can be used for a korma to a vindaloo? or say a masala to a vindaloo?
Think my favourite curries tend to be tomato based so a really good base to suit that taste would be nice.
Is their a base sauce that lots of you can agree on - tried and tested?
Please don't post loads of options to recipes for base sauces, just your absolute favourite that has done the test of time.
Might get shot for saying the Kris Dhilon one was not for me? Is it really any good? as it may just have been down to my cooking (lack of) skills.

Cheers Spadge

Been a member for a little while just viewing from time to time, but, don't think I have ever posted?
I've attempted a few curry recipes from the site and they seem fairly good. I'm sure, if one turns out a bit poor its my lack of cooking skills and not the recipe that's at fault!
Think what I am hoping to find is the basics but good basics and then I can experiment a little.
I have tried various base sauces and still can't say that any where spot on 
So I have a few starter questions that ill post on the trainee chef/ beginners area.
Thanks for taking the time to read and hopefully help me out?
Spadge - Huddersfield