I'm a newbie here-but a lifelong curry addict.

I've tried many times over the years but have realised,thanks to this great forum that the secret(as i've long suspected) lies in the curry base. My local takeaway in Glasgow has an open plan kitchen and it's great to watch the expert chefs at work.These guys make it look so easy and quick,and it alwlays tastes fabulous but,again, it's in the huge pot of curry base that i sense the essence lies...

Having today bought all the requisite ingredients i am attempting the SnS base(many thanks!)

It's almost done and,i have to say,looks and smells wonderful...

As you may see by my forum handle,although i love all curries i'm on a lifelong mission to perfect Chicken or Lmab Methi.I think it's a greatly under-appreciated dish and sadly doesn't appear too often in this forum(i'll try and rectify that) ::)People should try it,if they haven't already,and will be amazed by this fabulous and highly addictive curry.

I 'll let you all know how my progress goes.

Regards,


MethiGoshtFreak

Well the creation of Chicken Tikka Masala was,reputedly,invented in Glasgow in the mid-late 60's...Heinz Cream Of Tomato soup was the key ingredient-added to a customer's complaint that his Tikka was nice but too dry...the reataurant was called the Taj Mahal next to The Doublet Bar on Park St..it's now the site of The Shish Mahal...i used to live right across the road from it in those days..