I already posted this in another thread, but thought I might repost it here...

Still searching for the elusive BIR Madras, this evening I tried Bruce Edwards recipe.

This was the one. No question that the "taste" was there.   

The recipe looked a little too simplistic on the surface (no onions, garlic, ginger...) but it was perfect.

I used the Saffron base, and pre-cooked the chicken in about 3T of curry base until sealed. My only add was a quarter tomato.

CA's was good. Darth's was close. This was it. Best of all it was about a 7 minute job.

J

Still searching for the elusive BIR Madras, this evening I tried Bruce Edwards recipe.

This was the one. No question that the "taste" was there.

The recipe looked a little too simplistic on the surface (no onions, garlic, ginger...) but it was perfect.

I used the Saffron base, and pre-cooked the chicken in about 3T of curry base until sealed. My only add was a quarter tomato.

CA's was good. Darth's was close. This was it. Best of all it was about a 7 minute job.

J

Thanks Haldi! That might be it. Will try and report back.

I'm looking for a good online shop for some of those hard to find spices (Rajah Gold, Kashmiri Masala, etc.). Any suggestions? I live in Canada so North American preferred, but UK is OK (if shipping charges aren't ridiculous!)

Thanks

J

Very impressed with these. 90% there. I do have question I'm hoping someone can answer. The "self-raising" flour I have (Iive in Canada) says "includes baking powder and salt" on the packaging. Is this the same as in the UK? I added the tsp of baking powder, and the outcome although delicious was a little brittle on the outside. Would reducing the additional baking powder help me with this?

J

OK gas bbq it is.

So - should the skewers be on the grill itself, or suspended above?

J

I'm trying to figure out the best way to cook chicken tikka to get as close to "tandoor" as possible.

A) gas barbecue
B) oven grill
C) oven bake at highest temperature

I'm also wondering should the tikka skewers be touching the grill/rack, or suspended (not touching metal)

Wondering if anyone can definitively say one way works better than others.

Interested too if anyone has tried one of those small home clay tandoors.

Thanks
Josh

<moved from SnS poll thread>

Name is Josh, living in Toronto Canada, having just spent the last 5 years in the UK (during which time became a convert and an addict to BIR cooking).

Here in Canada (and many places in the US I've tried) the IR scene is almost invariably of the authentic variety. Not like the BIR at all. If I order a CTM at the place up the road from me, I'd describe it as more like a Balti. That's what I'm dealing with. The "taste" is nowhere to be found.

So, I decided to start cooking curries myself and this site has proved a goldmine.

Recent meals have included Darth's Madras (and a freezerful of base), CA's CTM, Blunt's Tikkas, CA's Naan...

That's me!

J