Welcome . From personal experience I'd try not to do too much in one day for a first go. Make the base sauce one day, then marinate chicken tikka another day etc. I have horrific memories of spending 12h in the kitchen the first time I decided to make everything from scratch.

I use them a lot fresh in traditional style south-Indian curries. I also use them for making south India style curry powders. Don't bother with dried ones, they have no taste. The fresh ones on the other hand are very pungent. Here's something I made a couple of weeks ago using curry powder and fresh.

https://curry-recipes.co.uk/curry/index.php/topic,13855.0.html

I managed to get hold of a bundle of fresh methi, so I made this for lunch. I used green chillis instead, it  was very nice, I now have to find some ways of using up the rest of the methi....

I see Naga's vahchef recipe, any chance of a link to BB's BIR version, I can't seem to find it.

I might have to do both.

I don't use any Patak's either, I find the tandoori paste too salty with a nasty aftertaste. They've definetly become more popular in france, the Sri lanki shops around gare du nord seem to sell the whole range, in catering sizes too.

I keep meaning to make the Elachi nis, but can't be bothered paying for 3 different jars that I never use.

I have absolutely no idea or interest if this make my food more or less Bir, I just cook to my taste (and the last couple of time I've bought paste I've ended up throwing it away).

Eggs and chilli; a match made in heaven

Nice video (apart from the music of course! Personally I'd ve prefered a bit of banging techno, or some extreme noise terror or something, luckily I realised in 2 clicks I could just stop the music, so no harm done.)
Anyways..
Is the rice pre-soaked? My missus uses a very similiar method (butter not ghee) and cooks it for exactly 13mins (tilda basmati).

A bit late but Photobucket was refusing to work yesterday.

This was the starter and the best comfort food known to man. It's a Turkish disk called cilbir, basically 2 poached eggs served with garlic yogurt and a drizzle of turkish red pepper in butter. Add 1/2 a baguette and you're done.



Main course was Jamie Oliver's 'fantastic' roast chicken with red cabbage. Desert was Homemade lemon meringue cheesecake. Everything else got eaten too quickly for photos to be taken.

You even got to eat some greens

Come on! Get it organised, let's see a review.

Chinese for me too. Sweet and sour pork. Double fried



Plated in very bad light



And completely off-topic. I should've taken a before photo..