I'm baffled as to what Water Melon Seeds would add to a dish especially in those quantities given the spices being used, but that dish looks wonderful and looks a true Bhuna/Kahari dish.

Well done Naga

The best flavoured Spicy Oil I have ever produced is when I have added additional oil to a curry I am making and syphon it off before serving the curry. Typically when I am making Madras/Garlic, Chilli Masala/Vindaloo etc

I just pour it all into the same bottle. It gives a wonderful flavour to any dish

It all looks good

The only thing I would change in your method is to not rub salt in with the lemon at the beginning. Salt will draw a lot of moisture out of the Chicken Breast. With Chicken Legs and joints with bone, will handle the 1 tsp of salt, but breast is too tender for that if you want ultimate moisture.

Try just the lemon juice at first and make sure you massage that into the Chicken breast, let it rest before adding the spice and that is where I would add the salt and about 1 tbsp of oil and a little water.

Massage that into the chicken and marinade for at least 4 hours. I marinade for at least 48 hours.

When I make Chicken Tikka at the Uni, I am talking about 15-30kg at a time, which takes a lot of time and effort and has been a lot of hard work to get it right, but having done that, and even when I make small portions at home, the oil and water ensures that the salt brings out the flavour of the Chicken but will not draw all the moisture out.

Cook to your prefer method and enjoy

Quote from: George on December 04, 2013, 12:03 AM

Quote from: 976bar on December 03, 2013, 09:52 PM
I can never understand why anyone would want to marinade chicken or any other meat for that matter with ingredients and spices that would not be in the main dish and can possibly taint the final result.

Yoghurt, lemon and salt for brining are three examples. They alter the texture of the poultry or meat in different ways.

Tikka adds even more flavour to an accompanying sauce, in my opinion. Whether you like the difference, is down to personal choice, of course.

Sorry George, I didn't add tikka as I deemed this as common knowledge and a perfect marinade for all those dishes that are created using a Chicken or Lamb Tikka as along with Tandoori which uses yogurt and lemon. Some people add yogurt to their tikka because as you say it is personal taste.

Quote from: balloo on December 03, 2013, 04:29 PM
What would you marinade your uncooked chicken in? making Madrass again. cant get the chicken right before i precook it. 

I can never understand why anyone would want to marinade chicken or any other meat for that matter with ingredients and spices that would not be in the main dish and can possibly taint the final result.

The way I marinade chicken or beef or lamb is a simple mixture of G&G, Spice Mix and a decent curry powder. Mix with oil and a little water and marinade your meat for at least 2-4 hours prior to either cooking or sealing in a pan before cooking through in the final dish.

The meat is good enough to eat on it's own, but adds a depth of flavour to your final dish.

I'm going to have to bulk this up, it looks good.

Well done Rich

Nice work Dave, I've only just seen this

One thing we do with our Samosa pastry when making is to add a little Turmeric powder which gives the pastry a pale golden yellow colour

I'll have to give these a go

Quote from: sildurvildurworld on August 10, 2013, 01:11 AM
This might be a bit off topic for this forum, and my question is kinda vague, but does anyone know any good recipes for indian themed sandwiches. (To give and example of what I mean, Upper Crust has a Chicken Tikka sandwich that I like)

Funny you should say that, we've recently introduced toasties as part of our lunchtime menu and recently I had some Chicken Tikka Masala left over from a curry night.

2 slices of bread, buttered on both sides, cut the Chicken Tikka into slices, add a little Tikka masala sauce to make it moist.

Add Sliced Cheddar Cheese to one slice of buttered bread, spoon the Chicken Tikka on top, sprinkle some chopped Coriander on top, place the other slice of bread on top.

Get a flat pan and sprinkle a little oil on to it when hot. Toast the sandwich on both sides, the butter being on both sides of the bread give a wonderful toasty buttery flavour. Toast until the cheese has melted and the toast is lightly brown on both sides.

Then devour... I bet you start salivating before you have finished!!  ;D ;D

Going to make Lamb Bhuna and Bombay Aloo Pasties for lunch today

Quote from: Phil [Chaa006] on November 19, 2013, 08:05 PM
I posted a few days back that I had made a batch of base using a potli ka masala and pre-cooked some remaindered Waitrose free-range chicken breasts, and tonight I made my curry.  It was simple, yet delicious.  No g/g paste, no pre-cooking of the spices and judging how far to take them, no multiple reductions.  The classic Kris Dhillon approach.

• 3/4 pint base
• 5 tablespoons oil
• Half a dozen pieces of pre-part-cooked chicken
• 1 teaspoon each Deggi Mirch, Kashmiri Mirch, Bolsts Curry Powder, salt
• 2 teaspoons ground cumin
• 1 teaspoon ground methi
• 1/2 teaspoon ground coriander
• 1/4 teaspoon chat masala
• chopped coriander root
• sliced coriander leaves

• Put the curry base and oil in a saucepan and bring to the boil
• Add the chillies, curry powder, salt and chicken
• Cook for five minutes at a steady medium boil (not splashing everywhere)
• Reduce the heat to a simmer, add the cumin, methi, coriander and chat masala
• Cook for three minutes
• Add the coriander stalks
• Cook for two minutes
• Garnish with the coriander leaves
• Serve with microwave-cooked pulao rice, red onion salad with tomato and Burmese lime pickle.
• Enjoy.

So, so much simpler than much of the faffing around I have tried in the past, and a truly delicious and moreish curry -- there is not a splash left on the plate.

** Phil.

Hi Phil, It does sound yummy and like Stew says, any pictures?

Quote from: Curry linguist on November 19, 2013, 06:50 PM
Hi all.
I run a British bar in the algarve. Our best seller is my home made curry. However i strive to make it better.
I'm looking for a base curry i can just add cream to and maybe some garam Marsala freshly made to give a good medium to mild heat to please the masses. I currently make a batch of about 60 portions at a time and just reheat ding ding adding some chicken we preroast at some stage and reheat on a medium heat to so as not to obliterate the chicken / curry ...  My present curry bothers me even tho its popular i want a more authentic taste. I know this will horrify  a lot of you,however we have a very small kitchen and a large menu. I neeed a good curry i can make in large batches to please the masses which ultimately will have to be microwaved . Help!

Hi CL,

I read your e-mail earlier and read it wrong, I thought you wanted to make curry without making a base sauce, so sent you my original Kashmiri Chicken Masala recipe.

If you can get the ingredients over in Portugal then make any of the base sauces on here, they are all good.

Individual dishes  easy enough too, unless you require any Pataks sauces to aid the curry as it were, and I am not sure how readily available they are in Portugal.

I have posted a recipe on here for Pataks Tikka Curry Paste, which is currently being refined in the kitchens and will be posted again shortly.

There are also some "Bulk" recipes on here which you could use, they do produce between 50 -75 portions depending on me on the day, but can be readily frozen and used later on.

If of course you want some private intuition, then you could always fly me out to Portugal for a teach in  ;D ;D

If you need any further info, just let me know.

Rgds,

Bob