Quote from: michael.t on November 14, 2013, 05:34 PM
I see
Do you think to cut corners I could use leg thigh joints of chicken ?
For me that would save time with the dissecting stage long as the taste wasn't impaired
Cheers Michael

Of course you can use leg thigh joints as there will still be bone to cook. Save the juices from the roasting like I did today, spoon off the excess fat/oil and add the juices to the Vindaloo Gravy, it was wonderful

Quote from: michael.t on November 13, 2013, 10:10 PM
That's one bulk dish I couldn't do Bob due to lack of oven space 
Mmmm unless I use sparrows 

Very impressive though

Hi Michael,

Yes you can do this dish.

We will roast the chickens in one oven and then leave them to cool, where we will then dissect the birds into 4. They can then be warmed through with the Vindaloo gravy.

You can do the same albeit you would have to cook the chickens with as many as you can fit into your oven at one time, probably 4-6 at a time?

Quote from: loveitspicy on November 13, 2013, 09:44 PM
looks awesome - what are the powders and quantities in in the spice mix Bob?

best, Rich

Hi Rich,

I will post the full recipe and quantities after tomorrow when it is made and I have had chance to test it out

Quote from: Phil [Chaa006] on November 13, 2013, 09:15 PM
If I weren't at a funeral tomorrow, I would be over to Royal Holloway for lunch like a shot !
** Phil.

Never mind Phil, we will put it on again. Hope all goes ok at the funeral...

I was so impressed with Atul Kotchhar's recipe last weekend, I have decided to roll it out at the UNI tomorrow lunch time's menu prior to curry night tomorrow.

I have marinaded 32 Roasting Chickens which are sitting in the fridge. They will be accompanied by the carrots, Masala sweetcorn and Madhur Jaffries Masala Roast potatoes and the Vindaloo gravy.

Looking forward to a fun lunch time tomorrow

Vindaloo Spice Mix


The Chicken Marinade


32 Roasting Chickens Marinading

"Panpot's Ashoka Jaipuri recipe - probably not the best choice as it is a bit less BIR then normal, but using no mix powder in its creation,"

Hi Naga,

To be honest, I wonder why peeps on this site keep worrying about whether they create a, "Perfect BIR" dish, from what some critics would say, if it's not on their BIR Takeaway/Restaurant menu, then it doesn't exist...

In my opinion, if you are creating good Indian food, albeit BIR or fantastic traditional Indian cuisine, then you are clearly doing a great job and the proof is in the eating.

When you see that pan empty it means that peeps have enjoyed your food, in my case when front of house staff come into the kitchen and shout they have half a tray of curry left and I have sent out all I have made, then not only do I have to panic that I need to produce more in a hurry, but I am also pleased that it has gone so well, albeit being bulk cooking, but similarly when cooking at home...

Don't worry whether it is a perfect BIR, worry about what it tastes like and whether peeps are going to enjoy it..

Quote from: michael.t on November 12, 2013, 08:39 PM
Thanks Bob
You know I appreciate these biggies
I got a Christmas lunch for 150 in a few weeks
How much do you charge  ;D ;D

Hi Michael,

Send me your private e-mail address in a message and I will send you some more.

Rgds,

Bob

This is the Bulk recipe for a madras I use at the UNI.

Indian Madras

This makes enough sauce for either 15kg of Meat, Chicken or Vegetables

Ingredients
450ml Oil
190g Garlic Puree
190g Ginger Puree
375ml Tomato Puree mixed with 250ml hot water into a paste
190g Spice Mix
190g Curry Powder
75g Chilli Powder
150ml Fresh Lemon Juice
135ml Worcestershire Sauce
50g Salt
5g Orange Food Colouring (Optional)
4.5 litres of Base Sauce (I use Taz

Quote from: Admin on November 11, 2013, 01:24 PM
I really want to go to Atul Kotchhar restuarant and his book is on the Xmas List.
I enjoy making traditional style curry and believe you need to learn this to help with BIR cooking techniques.

Stew

You'll love this recipe Stew!!

Quote from: michael.t on November 11, 2013, 12:47 PM
When eating unpeeled prawns I was always taught to suck the meat out of the heads
Which I now make my children do for entertainment value  ;D
Its meant to be the sweetest part 
Cheers Michael

Rather you than me!!  ;D