A lot of recipes on here (and Indian recipes in general) call for chili powder.  In the U.S. "Chili Powder" refers to a blend of spices which I associate it more with Mexican or Tex-Mex flavors.  For example, the ingredients one I have in my cupboard now are:  Ancho chili pepper, cumin, garlic and Mexican oregano.

I was just wondering if Chili Powder in the U.K. is the same thing or something different? 

I'm not really sure which section to post this in.  I've never actually had a BIR curry, but this recipe is based on the Ashoka recipes and I wanted to share (it came out really good!).  I made my own changes to try to replicate one of my favorite dishes from one of my favorite American Indian restaurants.  ;D


Chili Lime Chicken Bhuna

Peanut Oil
Butter Ghee
Bunjara Oil
1/2 Red or Green Bell Pepper, sliced thinly
1/2 lg onion, sliced thinly
1tbs Ashoka Ginger Garlic Paste
1tbs Tomato Paste
Juice from one lime
2tsp Fenugreek Leaves
1T Curry Powder (Rajah Hot Madras)
1T Chili Powder
Salt to taste
1tsp Sugar
1lb Marinated Chicken (lemon juice, cilantro, g/g paste, veg. oil)
1-2T Ashoka Base
1T Ashoka Bunjara
1/2c Chopped Cilantro Leaves (coriander leaves)



Heat oils on med-high heat

Add Peppers and onions and fry for 2-3 minutes
Stir in Ginger/Garlic Paste, using back of chef's spoon to blend together
Stir in lime juice
Add Fenugreek, Curry, Chili Powder, Sugar- fry for another 30sec.-1minute
Add chicken
When the chicken is almost cooked, add Base sauce and Bunjara and continue until chicken is cooked.
Add Cilantro during last 2-3 minutes of cooking. 


Notes:

I use mostly peanut oil with a small spoonful of Butter Ghee and Bunjara oil for extra flavor.  The amount of oil you use is entirely up to you (restaurant style curries obviously being more oily then not).

Tomato paste would be the thick, concentrated tomato paste.  I think in Britain it is referred to as Pureed Tomato?

I used less salt in the Bunjara and Ashoka base then called for, so salt to taste

I've been lurking around here enough over the past few days, the only polite thing to do is introduce myself!

I'm Rebecca, and I'm a curry addict! I live in Vermont, and to be honest, I've never actually eaten at a 'BIR' (just American ones).  Vermont is a very rural state, and I have one Indian restaurant close to me but it's not very good and way overpriced, so I make my own. 

I'm fairly new to Indian food and curry making. Most of what I have learned been from books, the internet, Indian friends, and from traveling in India. But I'm a good cook, and make pretty much anything. I love authentic curries of all kind, and I'm excited to learn to make some restaurant-style curries as well.  From a convenience standpoint, I love the idea of making one large pot of a base, and precooking a large batch of chicken, and using those to make different curries (and even other dishes).

Thanks for a great site!