thankyou Mark

At last my favourite dish.

could i just ask whether the base sauce was the thin yellowy sort as only one ladle is used at the end.
and were there no green peppers in this version?
I am interested as my local restaurant does an excellent tikka jalfrezi that i cannot emulate despite having been told how to do it by them and seen them cook it. they used a chip fryer to cook the onions and peppers and added them in at the same stage as the
Chepstow version. The chilli were added at the end so as to keep the curry as a medium rather than a hot.

Do they always cook with chopped garlic rather than the pureed sort.

also on the subject of the marinade do you know whether they use pataks paste mixed with yoghurt or make their own.
perhaps you could ask next time you go in

many thanks

i will try over the weekend

paul

sorry put thisin the wrong option. have added  it to the other link

Chicken chatt for 1

ingredients a few small pieces tikka chiken cut into small bits 1 cm cubed.
2 or 3 tablespoons of chopped onion- not really fine.
1 teaspoon of spice blend/curry powder
half teaspoon of chatt masala(if you do not have this use another half teaspoon cury powder- it is really not that important and is horrible if over used)
1 and a half teaspoon pureed mango chutney.
half portion of curry gravy (the sort that contains not to much garlic ginger and not too much tomato such as the brick lane version on this site).
2 tablespoons of vegetable ghee.
a few pieces of chopped cucumber(optional)
chopped coriander.
1 chapatti.
side garnish

heat the vegetable ghee and fry the onions until they are light yellow.
then add the curry powder/chatt masala.
cook for about 10 seconds and drop in a ladle of diluted curry gravy.
whilst this is evaporating stir in the chicken and mango chutney and cucumber.

cook until evaporated and add in the rest of the sauce.

cook for 5 more minutes.

in the last minute put the chappatti into a chip fryer and cook for about 30 seconds. this is known as a puri.
serve the chaat onto the puri and scatter coriander over the chaat.

serve with side salad.

Depending on the style of your base sauce you may wish to add a very small amount of tomato puree at the start with the spice powder. Do not add extra garlic or ginger.
you may add more mango puree if required.

do not use mango power in replace of the mango puree it is ghastly stuff.

I personally avoid the cucumber but most curry houses seem to have it in theirs.

Chicken chatt for 1

ingredients a few small pieces tikka chiken cut into small bits 1 cm cubed.
2 or 3 tablespoons of chopped onion- not really fine.
1 teaspoon of spice blend/curry powder
half teaspoon of chatt masala(if you do not have this use another half teaspoon cury powder- it is really not that important and is horrible if over used)
1 and a half teaspoon pureed mango chutney.
half portion of curry gravy (the sort that contains not to much garlic ginger and not too much tomato such as the brick lane version on this site).
2 tablespoons of vegetable ghee.
a few pieces of chopped cucumber(optional)
chopped coriander.
1 chapatti.
side garnish

heat the vegetable ghee and fry the onions until they are light yellow.
then add the curry powder/chatt masala.
cook for about 10 seconds and drop in a ladle of diluted curry gravy.
whilst this is evaporating stir in the chicken and mango chutney and cucumber.

cook until evaporated and add in the rest of the sauce.

cook for 5 more minutes.

in the last minute put the chappatti into a chip fryer and cook for about 30 seconds. this is known as a puri.
serve the chaat onto the puri and scatter coriander over the chaat.

serve with side salad.

Depending on the style of your base sauce you may wish to add a very small amount of tomato puree at the start with the spice powder. Do not add extra garlic or ginger.
you may add more mango puree if required.

do not use mango power in replace of the mango puree it is ghastly stuff.

I personally avoid the cucumber but most curry houses seem to have it in theirs.

looking at a lot of recent postings the spice powder is added at the start into very hot oil on a high flame.
This is obviously a crucial process as the burning of the spices would make a hideous meal.
how long does it take for the spices to be caramelized and
how long have you got before the powder burns?


paul

very interesting
perhaps mine goes off quickly as there is not a great deal of ?oil in it.
I do store mine as a concentrate, watering it down at cookin time.

from my experience the gravy is fine frozen within 2 months or so but do not leave it
refridgerated for more than 2 days it will ruin any curry.
also when you make it cool the gravy as quickly as possible as this will retain the flavour.

Pete

that sounds like a great recipe.
I think diffwerent restaurants have different ways of achieving the same goal hence the
different gravies. They also seem to have certain dishes that they sell more of and they
adjust the gravy to suit.

two minor points.

did you get to taste the gravies?
and where your recipe says 1 teaspon of salt,methi leaves  and balti paste is that 1 teaspoon each or for the
three as a whole

well done

paul

mine cost ?400. it is 3 ft cubed and is plenty big enough for domestic use.
Only problem is it runs off gas and you need somewhere to put it.
it gives off very little smoke but an extractor is advisable
LPG versions are available at the same cost.

have a look on http://www.tandoori-oven.com/

paul

yes

all the tandoori cooking naans, keema naan, pehwari naan , sheek kebak , shami kebab.

also chicken jalfrezi but not the base sauce.
am trying to get the jalfrezi to perfection then i will post it.