Hi, All
I got a  recipe for a  curry gravy that uses only onion ,water, bay leaves, and a Cinnamon stick.
It can be as plan as this.
Thanks
ghanna

Hi , Stephen west
Thank you for starting posting
All of us want to make it a great site .
Cheers
ghanna

Hi ,Curryking
Honestly i don't know if he did work for BIR before or not .
He is working now in a top Indian restaurant

Chicken tikka is a boneless chicken breast cooked in the tandoor and then  used  in the famous curry  CHICKEN TIKKA MASALA.
Chicken tandoori is un-boned pieces of chicken cooked in the tandoor and served as a starter or a main course.If you ordered it as a main course they usually serve you with half chicken,if you want it as a starter they usually serve a quarter of a whole chicken.

This is what they do in the restaurant that i go to,i don't know what they do in other restaurants around the country .
Is it the same in your area ?
Thanks
ghanna

Hi ,Curryking
Honestly ,no spices., no chillies.
Because of that most of the people how don't like Indian curries  like it.
Please remember there is some spices in the curry gravy.
This is what i saw in the kitchens that i have been to.
Thanks
ghanna

HI ,Curry monster
It look fine to me .
The custard powder is mainly  consist of cornflour , egg flavor ,and  a very very small amount of vanilla flavoring .
Did you notice any vanilla flavor.?
You are so funny , i like the icons that you use it make sense.
Cheers
Thank you
ghanna

Hi , Curryking
It is one of the quickest curries to make in the restaurant kitchen.
Ingredients :
Curry gravy
Evaporated milk
Creamed coconut
Any kind of nuts ( some use cashwnut ,some use Almonds, Some use a kind of nut similar to hazelnut )
Pre-cooked chicken ,meat ,prawns ,or defrosted vegtables .

Method :
Heat some oil from the top of the curry gravy. leave the heat on high all the time
Add the curry gravy
add creamed coconut
Add nuts
Add evaporated milk
Add pre-cooked  ingredients
boil until oil rise to the top .
Sprinkle some coriander
Serve


Some add fenugreek leaves ,some don't.

Enjoy
Thanks
ghanna

Hi, Pete
Me to.
I will try my best
Wish me luck
Fingers crossed every one
Thanks
ghanna

Hi, all
There is a lady in my area that sells home made bahaji , samosa and? True Butter Ghee.
I use to buy a lot of the three.
Now i am only buying True Butter Ghee.
Her bahaji use to be very oily and not nice at all .
I made the bahaji long time ago and took a sample to her . She liked? it and now she is selling it instead of her version
I am quite happy? . When i feel that i am not in the mood to start making them i always go and buy from her.They are delicious.
She always think i hided some of the ingredients from her, because mine are better than  her.
Honestly i did not hide any thing? . I gave her the chef recipe.
I think all of us do that , we always think that the other ones are better than ours.
She is trying hard to get my recipe for the samosa , but at the time been i want her recipe for the True Butter Ghee and she is saying? ?...no ..no..no.
One of her family gave me the recipe , but they are a little bit naughty, it does not taste the same .they told me to use margarine and i know it is not? true
So i am putting in some pressure to get the recipe, and at the same time they are putting in? a lot .
i am saying ...yes...yes..yes? ? , but please the Butter ghee recipe
Wish me luck
Thanks
ghanna

Hi, Yellowfingers
They use the same marinade for both.
In the chicken tandoori , they keep the chicken pieces UN-boned
In the chicken tikka  , they use boned chicken breasts..
The spice blend is a very good one , the dry onion give it a very nice odour without making it taste of onion.
Please try it and come back and tell us all.
Thanks for your interest.
ghanna

Hi, Yellowfingers
This is very interesting .
Do you mean that they add tarka ?to every kind of curry.
Thanks
ghanna