Went on a camping trip over the weekend,taking a batch for two people of the pre-cooked chicken (frozen) and made the dhansak the sauce (which was frozen) was made on the Thursday as we went away on the Friday night.
The taste was excellent the chicken was very tasty indeed, so from what i tasted the precooked chicken and base can both be froze and doesnt lose any taste.
Also made a batch of this ckicken tikka recipe https://curry-recipes.co.uk/curry/index.php?topic=874.0 (This recipe was frozen)
and used this madras recipe https://curry-recipes.co.uk/curry/index.php?topic=674.0
Had a couple from Solihul come over and couldnt believe the smell that was wofting over the camp site.Also one of my friends joined us on the Saturday and he absolutely loved the Chicken Tikka Madras.Then mopped up the left over sauce with Aloo Parathas.
All in all a superb weekend break with help from this site.
Thanks.

They were lovely as well bobby especially with the spicy and sweet mango chutney.

Will be doing the Jalfrezi next week so will post pics.
I agree Razor this book is my favourite as well, will be making alot from this book in the future.
Out of interest have you tried the dishes with the pre-cooked chicken recipe ?
If not you have to its just superb, very aromatic, really adds to the dishes cooked from the book.
I have froze a few batches of the base sauce and a couple of serving of the pre-cooked chicken, will be using them tonight, so will find out if the taste has improved or got worse.

Hi Razor, recently got "Authentic Balti Cooking" book and i am very impressed with the recipes in there (very much like BIR) and this dish is great, didnt use the recipe for dhal from the book used this one instead https://curry-recipes.co.uk/curry/index.php?topic=320.0
The taste is just wonderful very moreish, when i do this dish again will post some pics.

1 cup of wholemeal flour (can also use 1 cup of seed and grain flour) for variety.
1 cup of plain flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 of a cup of warm water
METHOD

Combine the flour, baking powder and salt in a bowl.Then in another bowl combine the warm water and oil.

Add the water/oil mixture to the flour mixture, one tbsp at a time and mix (using a dough hook).Once water is mixed in, add another tbsp of water and repeat the process until all water is mixed into the dough.


The dough will be sticky.

Knead the dough for about 4-5 minutes.
Add a light dusting of flour to the dough when kneading.

The stickiness will eventually go away and you should end up with a nice smooth dough.

Let the dough rest in a bowl covered with a damp towel for 20 minutes.

Divde dough into golf ball size balls.
Place dough balls on a flat dish making sure they dont touch each other and cover with a damp towel for about 10 minutes

Lightly dust your board and roll out to quite thin (1/8")

About 7-8" diameter, using a knife ( or plate) making them round.

Preheat a  skillet adding NO oil.

Cook the tortilla for about 30 seconds, you will notice brown spots all over your tortilla, flip over and cook for an additional 30 seconds

DONT OVER COOK THEM. They should be nice and soft.

If posted in wrong place,sorry CA.

Yes in a way, forgot to add you have to trim nearly all the fat of but try to leave little bits here and there. Tried this with a couple of friends and they loved it it tastes like a kebab from the chippy but withoput the grease.
Usually go to a pub in West Bromwich called The Vine they do all Indian Curries (not that impressive) but the barbeque stuff they do at the rear of the place is wonderful chicken tikka spicy fish (hake) lamb tikka and a "brown sauce" dip there lamb is done the same way over a grill type thing very moist and tender will ask next time i go what they actually do (used to drink with one of the chefs) might be next weekend if im not going on a camping trip.
The brown sauce dip is as follows if you want to try
use a small frying pan and add
1/3 of a cup of brown sauce (any kind)
1 tbsp mint sauce
1/3 of a cup of hot water
1-2 green chillies whole  (to taste) you can make a slit in them if you want.
Then just heat together for about 5 mins tasting all the time for the mint and heat balance. MAKING SURE NOT TO BURN.

Made Chicken Tikka using this recipe https://curry-recipes.co.uk/curry/index.php?topic=1555.0
Wraps are homemade as well my other half did them.






And using this recipe for mango chutney https://curry-recipes.co.uk/curry/index.php?topic=4194.0

Hi Razor i use the one from Iceland (leg of lamb) and marinade for  at least 24hrs in the fridge and cook on low heat at the bottom of the oven for a good 8hrs (uncovered) using blades recipe, the taste is divine, the meat just falls of the bone. Using the marinade to baste every 1/2 hour and turning the leg of lamb over as well.

Cheers Razor i also use CA's recipes as well thats an added bonus.

Hi Razor, what recipes would you recommend to use with your base.
I have read ALL the posts in your thread but nothing.
Thanks.