Looks fantastic 976bar!  ;D

Definitely going to give this a whirl. I'll let you know how I get on. I have no experience to compare it to mind, as I don't think I've had Bhuna from a BIR before.

Curryhell's pics do look fantastic, but that one from the restaurant does look incredibly good. Maybe it's the iron karahi and wooden base.

Quote from: natterjak on November 07, 2011, 08:02 AM
Guys I'm having some thread confusion here, did I miss a recipe for that splendid lookin curry dish and what does NIS stand for? There's a restaurant called spices mentioned - where is this please?

Confused am I

Curryhell's North Indian Special, I believe.

https://curry-recipes.co.uk/curry/index.php?topic=5948.0

Yep, I'm up for this one as well. I think it would be a good idea to get the 'CTM group test' done and dusted before moving onto this though (hopefully it's nearly there).

Great picture - looks absolutely delicious.

Quote from: hotstuff09 on November 04, 2011, 09:41 AM
I did also hear that he stopped posting videos because the curry forums were linking to them.....who knows"

That would be a very odd reason - surely the more exposure the better.

How are you guys getting on with this one?

Great effort natterjack. Really interesting read. I've not tried Abdul recipes yet, except the pre-cooked chicken.

Quote from: natterjak on October 29, 2011, 07:13 PM


However this means the spices are effectively being boiled in the base sauce rather than being fried.  Doesn't seem right?  The thickness of the base sauce also meant this stage of the cook was fairly brief before more base sauce was required.

Doesn't the recipe call for frying the spices in the oil for 2-3 minutes (with the onions) then adding the base?

Quote from: abdulmohed2002 on July 13, 2011, 05:34 PM


5.   Pre cooked chicken for curries (BIR style)

Ingredients

1.5kg of chicken breast cut into medium portions
Oil  2 ladle spoons
Onion  3 ladle spoons, chopped
Salt 1 tsp
Capsicum  quarter, chopped
Garlic ginger mix  1 tbsp
8 spice  2 tsp (heaps)
Tomato puree  1 tbsp
Gravy  half pint

Method

1.   In a cooking pot add oil, salt and cook for 1 to 2 minutes.
2.   Add the garlic ginger, onions and cook until golden.
3.   Then add 8 spice, tomato puree and cook for 2 to 3 minutes.
4.   Add the gravy and cook again for 2 to 3 minutes.
5.   Finally add the chicken portions, stir well and cook for 10 minutes and then simmer for 5 minutes (at this point the chicken should be dry). Check to ensure that the chicken is cooked.
6.   Take the pot off the cooker and allow it to cool down within 90 minutes.
7.   Store the chicken in the fridge (0 to 5 Celsius preferably no more than two days).
8.   If you are preparing your dish at the same time then you do not have to store or cool down.

Welcome to the site.

That's quite a while ago though now - nearly 1.5 months.

Great pics Matt!

The rice looks wonderful.