Cheers. Not sure about what makes it south Indian, but I'd guess the coconut, chutney and the heat in the dish might be something to do with it, but you'd need to ask the chefs. We have both Indian and Pakistani run TA's and restaurants, boy do those guys not like each other! The difference in the base gravy is evident in the finished dish. Its usually the non Indian TA's that tikka ALL their chicken too, I say non Indian because we also have a Turkish run TA, which was good while the Bangladeshi chef worked there, but turned to shit when they decided they could run the show themselves. I'll post the recipe and you can decide for yourself, but that's not to say this clone isn't missing ingredients that would be in genuine south Indian chilli chicken. The recipe is from a Bangladeshi chef who works in a Glasgow TA, I'm told. So....where should I post it?

Quote from: h4ppy-chris on May 24, 2013, 02:51 PM
Its here mate. https://curry-recipes.co.uk/curry/index.php/topic,11119.0.html

Thanks Chris, Yes, i saw that one and its completely different from the Glasgow style that I'm used to. the method is different as well. The Glasgow style uses a pre made chilli\garlic paste which is added late in the cooking. This is the only method (and believe me I've tried many versions) that gets anywhere near GIR dish.

Cheers. yeh, me too m8. i can go to every TA in my town and order the same dish and not get two the same or similar. We're not talking base sauce different either, taste, texture, ingredients and heat. My area seems to have confused over cooked, dried out tikka chicken with pre cooked chicken and the sad thing is that most neither notice nor complain. Personally i use a pressure cooker to pre cook my chicken and am very happy with the 10 minute results! moist chicken!

Was this recipe ever posted? Does anyone have one? would anyone like one?

Hello fellow curry addicts. I'm Ian, 45, Scottish and a big curry fan. Not quite a novice, but lots to learn about BIR dishes, my all time fav being "south Indian garlic chilli chicken", which is what lead me to learn how to cook BIR curry in the first place! I was sick n tired of take away AND restaurants trying to pap me off with "regional" excuse for their rubbish dishes, generally C\W tikka'd chicken! Best one I tasted was in a restaurant in glasgow called "Bombay blues", it was awesome. Since then I've had comparable dishes and truly pathetic. I have a recipe for what I have found to be the best effort yet, but...........I'm here to learn!