Sounds good!  Do you have any pic's to go with this dish, if you do I think it would be useful to give us an idea of what we are aiming for.

Cheers

Del

Best bet is to use breast cut into big chunks then marinade it in any of the recipes here

I tend to use Cory Ander's Chicken Tikka recipe, its spot on!

Jerry,

I shall wait eagerly of the outcome using Achmal's spice mix in the base, as disccused before I think experimenting with the blend of whole spices can certainly add an extra depth to the taste in the base which will naturally echo through to the final dish.

On a different note, believe it or not I haven't actually tested this base with a Madras as yet!  i was wondering what you variation on CK's madras is as I wouldn't mind giving it a go!  ;D

Cheers

Del

Sorry guys forgot to mention the pre-cooked chicken tikka and fresh tom, these are now added in red below

Quote from: dellydel on February 22, 2010, 11:16 PM

1- Pan on over the burner on a medium heat

2- 1 Chefs spoon into a pot on the hob containing fresh veg oil

3- Heat oil then add approx 1 tbsp of G&G paste for a minute stiring. This looked like ready made stuff to me rarther than 'homemade'

4- Then he stuck his spoon into another pot on the hob which was filled with precooked onions and peppers, out came a heaped chefs spoon full adding it to the pan.  It looked like 2/1 mix of onion/pepper and he told me they were precooked in a bit of oil and turmeric.  They were cut really fine like you would find then in your bag of salad with poppadoms

5- After adding the onions and pepper he mixed it about a bit then stuck the tip of the spoon into a pot of tomato paste, so about a tsp worth.  Tomato paste looked a deeper red than the dbl concentrated stuff I buy in tube form and it looked smoother.  He also said he was adding it to give it a bit of colour

6-  After another minute he then added the spices...... approx 1 tbsp of spice mix, 1 tbsp chilli powder, 1 tsp dried fenugreek, tip of spoon into salt then mixed it in.

7-  Then took a chefs pinch of sliced garlic cloves and the same of chopped green chilli's aswell as adding 3 sections of fresh tom and a chefs spoon of melted butter from another pot on the hob.  I asked if this was ghee but he said no, it is normal butter

8-  After adding the above he then turned the heat up to infuse the spices, the flames were now licking around the top of the pan.  Then a minute or two later he added the pre-cooked chicken followed by one laddle of base.  Laddle was propably about 250ml at a guess, but there base sauce is quite thick, certainly not like the thin soup bases we are accustomed to on here

9-  Another couple of minutes pass and its ready, transferred into the container and sprinkled with fresh corriander.  I walk out a very happy customer, trying to get back as quick as I can to write it all down  ;D

I should be having a bash tomorrow night, so I will report back once I have given it a go!

Very kind of you Jerry!  ;D

Lol, I appreciate your honesty Ca. I suppose beauty is in the eye of the beholder!  Looks great to me  ;D

Quote from: Stephen Lindsay on February 22, 2010, 09:56 PM
This is an interesting thread, one which I had not read before. I was wondering JerryM if you have continued to use this base and developed compatible curry recipes?

I know Jerry currently uses this base and rates it highly when cooking his regular dishes noted on the first page.

@ CA - What do you mean by your post 'looks like someone stuffed up', does it not look good to you  ;D

@ Chinois - To be honest the smell was there when I walked into the kitchen as there was other stuff going on, so I didn't notice a difference when he cooked my dish..... It certainly didn't go away 

Regarding the garlic, I was a little concerned when he took a big pinch of sliced garlic and added it so late, not something I would of ever considered!  But after doing so the heat went right up so at this stage it would of been softened.  When I came to eat it though, the garlic slices didn't appear to be browned, I was expecting a raw taste, but there wasn't!

It is also the same case for the green chillies, adding them late meant they were very flavorsome and had a little bit of a crunch to them which helped them stand out imo.  Although any dish with chillies from there, they seem to have a slight crunch, adding later on is key I believe!

I would like to know their spice mix though, maybe I will ask next time I'm in, until then I will probably go with the old trusty BE spice mix!

Hi guys,

Been meaning to post for a couple of weeks just haven't had chance.

I was in my local the other day and I was speaking to the manager as usual and asked him what I should go for, he suggested going for a North Indian Garlic Chilli dish, I agreed, then he said come with me....... I'll cook it in front of you  ;D  So into the kitchen I went!

This is how it went:

1- Pan on over the burner on a medium heat

2- 1 Chefs spoon into a pot on the hob containing fresh veg oil

3- Heat oil then add approx 1 tbsp of G&G paste for a minute stiring. This looked like ready made stuff to me rarther than 'homemade'

4- Then he stuck his spoon into another pot on the hob which was filled with precooked onions and peppers, out came a heaped chefs spoon full adding it to the pan.  It looked like 2/1 mix of onion/pepper and he told me they were precooked in a bit of oil and turmeric.  They were cut really fine like you would find then in your bag of salad with poppadoms

5- After adding the onions and pepper he mixed it about a bit then stuck the tip of the spoon into a pot of tomato paste, so about a tsp worth.  Tomato paste looked a deeper red than the dbl concentrated stuff I buy in tube form and it looked smoother.  He also said he was adding it to give it a bit of colour

6-  After another minute he then added the spices...... approx 1 tbsp of spice mix, 1 tbsp chilli powder, 1 tsp dried fenugreek, tip of spoon into salt then mixed it in.

7-  Then took a chefs pinch of sliced garlic cloves and the same of chopped green chilli's aswell as adding a chefs spoon of melted butter from another pot on the hob.  I asked if this was ghee but he said no, it is normal butter

8-  After adding the above he then turned the heat up to infuse the spices, the flames were now licking around the top of the pan.  Then a minute or two later he added just one laddle of base.  Laddle was propably about 250ml at a guess, but there base sauce is quite thick, certainly not like the thin soup bases we are accustomed to on here

9-  Another couple of minutes pass and its ready, transferred into the container and sprinkled with fresh corriander.  I walk out a very happy customer, trying to get back as quick as I can to write it all down  ;D

This is what it looked like served on their veg pilau rice, it was delicious!





Going to give it a go with the new slightly thicker batch of CR02 base I made today!

Cheers

Del

Bit of a late update!

I recently made this base (made some more today actually  ;D) and I tested it out with a slightly adapted CK bhuna recipe.

I've got to say it was certainly up there with the best, no doubt about it!!

Here are some pics......

Ingredients (CA chicken tikka)


Pan and base ready to go


Completed curry (double portion)


On the plate


Close up!