Hi everyone,

I posted this recipe in the BIR section, but was told it would be better here, and that is probably true. The end result of this recipe is a pretty good version of a restaurant-style chicken massala, which is my favourite dish from my local takeaway.

Ingredients 500g chicken (1" cubes), 2 medium onions finely chopped, 1" piece grated fresh ginger, 6 crushed garlic cloves, half tin chopped tomatoes (or 3 large fresh diced tomatoes), 4tblsp veg oil, 3 finely chopped green chillies, 1 tblsp chopped fresh coriander (leaves and stalks), 2 tsp chilli powder, 1 tsp turmeric, 3 tsp salt, 4 tsp garam massala (I've started using TRS brand, which I think is great).
Method: Fry onions in oil until golden brown and crispy (important!!), add ginger, garlic, tomatoes, salt and turmeric and simmer for 4-5 minutes. Add washed chicken until cooked through and tender. Add chillies, coriander and garam massala and simmer for another 2-3 minutes. All done!!

Hi everyone,
Please try this recipe/method for what I think is the tastiest and easiest chicken massala I've ever had.
Ingredients 500g chicken (1" cubes), 2 medium onions finely chopped, 1" piece grated fresh ginger, 6 crushed garlic cloves, half tin chopped tomatoes (or 3 large fresh diced tomatoes), 4tblsp veg oil, 3 finely chopped green chillies, 1 tblsp chopped fresh coriander (leaves and stalks), 2 tsp chilli powder, 1 tsp turmeric, 3 tsp salt, 4 tsp garam massala (I've started using TRS brand, which I think is great).
Method: Fry onions in oil until golden brown and crispy (important!!), add ginger, garlic, tomatoes, salt and turmeric and simmer for 4-5 minutes. Add washed chicken until cooked through and tender. Add chillies, coriander and garam massala and simmer for another 2-3 minutes. All done!!

I've trawled forums and recipe sites to find the perfect rice recipe - and here it is...
This is the rice I've bought hundreds of times from takeaways and restaurants here in Bradford, and for me it's the best tasting and textured rice I've ever had. I've had this recipe for only a week, and thought I must share it with you.

Take 3 cups of rice soak in warm water for 30mins.
Stir often to release the starch, then rinse with cold water till the water runs clear.

In a deep saucepan add 6 tablespoons of oil.
Add 1 medium size finely chopped onion and fry till onion is dark brown/black.

Spices/Ingredients

1tsp cumin seeds
1tsp coriander powder
1tsp garam masala
3 cloves
1 whole stick cinnamon (broken into pieces)
1 black cardamom
1 cube frozen ginger. (or 6 crushed cloves)
1 cube frozen garlic. (or 1" piece grated)
3 rounded teaspoons salt.

Method

Put all spices/ingredients into pan with onion.
Stir for a few seconds then add 4 1/2 cups water (same cup that was used for rice)
Put lid on saucepan and bring to boil.
Stir in the salt.
Drain water from soaked rice and add rice to saucepan.
Stir once or twice then replace lid and leave for 4 or 5 mins.
Remove lid take 1 grain rice and squeeze between finger and thumb and check that rice grain is whole cooked or still hard white in middle.
If whole grain cooked then turn off gas.
If rice grain hard white in middle then take a wet t towel put in between saucepan and lid
close properly so as not to let the steam escape return to the gas at a very low heat for 5 minutes check 1 grain to see if whole cooked.

Please try this recipe, and let me know what you think!!

Hi all,

I posted this in the "curry base" section, but thought I post it here too, cos I thought it would have a better home in this section!

I mentioned I use Pakistani basaar as my only spice used - Pakistani basaar is really easily obtained here in Bradford. The one I like best is Star brand basaar - it's really basic packaging (poly bag with a sticker!) but imported and really great. The only downside for me is it has whole dried curry leaves in it, which I crumble with my fingers into the pan. The other alternative which I find ok is East End Ground Mixed Spice (sub-labelled Pakistani Basaar). That's quite nice but I only use that when I've run out of Star brand and forgot to buy some ... :-S).
As for the fried garlic paste - that reminds me of another important restaurant secret. Have you noticed how takeaway kitchens all have the high flame asian cookers? This is because when you fry the garlic/ginger at the start of making a curry, you must fry it on the maximum heat (looks scary, but must be on a gas ring really turned full) for the full 5 mins, stirring continuously, to give the almost burned-fried garlic taste. If you gently fry the garlic/ginger, it doesn't give nearly the correct flavour. Try it - I'm sure you'll agree it's a top tip.
And another thing I forgot to mention, which I hope you'll try and report back. In the restaurant lesson I had, the chef used 1 level teaspoon of garam massala along with the 4 teaspoons of basaar. I really don't like the flavour that garam massala imparts to the dish - I can tell it's there no matter how small the quantity. I don't use it in mine at all - but if you recognize and like the taste of it, try adding 1 level teaspoon.
When all's said and done, remember that the good restaurants use spices conservatively, only adding them in quantities such as the English would add things like mustard powder to dishes - in small quantities. The real flavour of a good curry is from fresh ingredients, the chilli, garlic, coriander, etc. Each portion of the recipe I mentioned earlier contains no more than one teaspoon of spices per portion!

Hi all,

I had a lesson from a chef in a Bradford curry restaurant. The base sauce is easy, very few ingredients, and works a treat. Makes about 5 portions of curry when prepared. Blend 1 large spanish onion, 1 whole bulb garlic, 1 level teaspoon salt, 1 level teaspoon green cardamom powder, 1 good pinch dried methi (fenugreek) leaves until really smooth. Simmer on a very low light for a good 45 mins till really reduced to a paste-like consistency.
To do an authentic takeaway chicken massala, all you do is this. Cut 1kg chicken fillets into 1" cubes, wash and drain in a saucepan, add 1 level teaspoon turmeric powder, 1 level teaspoon chilli powder, and set aside. In a large pan (I use a wok), heat 5 tablespoons vegetable oil, 5 tablespoons water (yes - sounds wrong but trust me), 1 tablespoon minced garlic paste, 1 tablespoon minced ginger paste, 2 level teaspoons salt, 1 teaspoon dried methi leaves, and simmer for 5 mins on high heat, stirring continuously. Remove from heat, add 4 heaped teaspoons pakistani basaar powder (or mixed curry powder), stir into mixture off the heat. Return to heat, add chicken, mix together, and cook over medium heat till chicken has turned white. Add curry base sauce (all of it), simmer for 30 mins over a low heat. Add a handful of fresh chopped coriander leaves, 2 chopped fresh tomatoes, and chopped fresh green chilli (chilli depends on heat required - I like it hot and add 6 or 7). Simmer a further 5 mins. All done! Perfect Bradford takeaway chicken massala.