Thanks guys,

I am guessing maybe that it was the chefs own dish and maybe he came from Delhi or his family did... not sure?

I think I will start off by perfecting my korma sauce, being a lover of hoter curries its not something I have ever made. I am sure that because it was a BIR dish that they had to use the same as a korma base to save time.
The chicken was red so they must have marinated them in Tikka spices before hand.

I think my plan will be marinate the chicken with some spices and fry them up in the tikka base. Then remove from the pan.
Then go ahead and fry all the chillis and garlic in a with some spices( not too sure what yet...any suggestions). Add a small ammount of the korma sauce so it absorbs the heat then add the rest of the korma sauce along with the chicken. leave the chicken to cook through.
Things to note:
The tikka on the chicken never actually coloured the sauce. The sauce stayed ceamy white. Also there were no whole onions in the dish and also no peppers tomatoes etc.
The only whole things were the chillis, garlic waffers, and the tikka chicken along with the creamy sauce. I am also sure that I could feel the texture of the coconut in there, is that something you would get from the korma base.
Do you think that frying the chillis with a bit of the Korma sauce will be enough to give the dish a big kick or do you thik it would something more need more.
I think I'll have to try it out on my mates and see what they think as they have had it quite a few times from the BIR, they were also sad to see it go.

Any suggestions please, on other ways I can go about it.
Thanks
Tripper 

Hello all,
Has anyone heard of a chicken Delhi, They used to serve it in my local Curry house but since changing chefs they have taken it off the menu. It used to be one of the most popular dishes they had but now they don't do it anymore, must be something to do with the Chef taking his secret recipe away with him.

The dish itself was similar consistency as a korma, quite light in colour and creamy. It had a lot of Garlic in it which was cut into thin waffers from the clove. It also contained whole green chillis and had quite a kick to it .
I seem to remember it had  a sweat taste to it and I am sure it had a coconut there but am not certain. Its been a while since I have had it and would really like to get my hands on a recipe.
I presume the sauce had some sort of cream in it.
Any help would be appreciated.
Thanks Tripper

My squash club swear that the curry down at Langley green sports and social club is pretty good, apparently they go there every year for their christmas bash. Can't wait!!!

I'll have to check out that Royal Tandori

Some background
Just to let you know I have always been a big fan of curries and hot food. I went to university up in Coventry where i was introduced to the Balti for the first time and have to admit that Cov and birmingham area have got some of the best curry restaurents in the country.
One day my Indian landlord came round and cooked us one of his family recipes after we helped him do some jobs. I stood over him while he did it and tried to take in as much as I could. I have to say that the curry was the best I have ever tasted. Ever since then I have been on a quest to try and recall the spices he used and the method he followed.
So my quest has brought me on here

Hello all, how you doing?
I stumbled across this website a couple of weeks ago whilst looking for recipes.

It took me a while to find it again but now I'm back and have decided to sign up.
Hopefully this will be the start of a new journey into curry making.

The recipes I have seen look amazing.

Cheers
Dave Tripper