a wee bit about the author of recipe

http://www.dailyrecord.co.uk/lifestyle/food-drink/indian-cook-school-boss-jiggy-1364582

Karahi...as in the medium it is cooked in...as in tandoori..cooked in a tandoor

she may be a bit of a dingbat but is also a very successful businesswomen

As for not being BIR...admin..please move this to the correct section for the pedants

my most humblest apologies for posting in the wrong place

Thanks

Rob.,

recipe above is correct

200 ml warm water

Quote from: chewytikka on October 18, 2012, 01:40 PM
Tandoori wings, Yes --- Chicken Chat, No.
Doesn't matter where you are. Chat Masala is the Key.
Probably just a Typo.
Apart from stuffed Chicken Lollipops (Vah re Vah) I always thought Chicken Wings were a waste of time anyway, which ever way you cooked them.

Jiggy the author has uploaded three pics of her dishes on twitter, look genuine to me.
But probably with a Scottish Pakistani/Punjabi slant to the recipes.

cheers Chewy

Nice looking Bhuna
https://twitter.com/i/#!/JiggyMajhu/media/slideshow?url=pic.twitter.com%2Fj2DTn9IO

Chewy, bhoona recipe has been posted here
https://curry-recipes.co.uk/curry/index.php?topic=8942.msg80074;topicseen#msg80074

Karahi Chicken Bhoona

Jiggy Majhus recipe (co-owner of Ashoka Group)

This is from her book..verbatim


INGREDIENTS

8 tbsp veg oil
1 tsp cumin seeds
1 large onion, finely chopped
1 large green pepper, sliced
1 heaped tbsp G/G paste
1 tsp salt
1 tsp red chilli powder
0.75 tsp turmeric powder
0.5 tsp curry powder
1 tsp tomato puree
1.5 fresh tomatoes, chopped
400g chicken breast, chopped into 2.5cm cubes
200ml warm water
pinch each of methi, fresh coriander and garam masala
1 fresh tomato, cut into wedges

METHOD

Heat the oil in a large pan (karahi)
Add the onion and cumin and fry gently until the onions are golden brown
Add the sliced pepper to the pan and cook until soft
Add the G/G paste, salt, red chilli powder, tomato puree and chopped tomatoes, stirring frequently
If you feel the mix is sticking to the pan, a touch of water can be added
Once the tomatoes have cooked down, add the chicken and stir into the mixture
Keep stirring for about 3 minutes
Add the warm water and stir
Reduce the heat until the chicken is cooked
Add the methi, coriander and garam masala
Stir and cook for a further 1-2 minutes
Stir in tomato wedges and serve

WHAT >>>>> NO BASE ?

any questions...Ask Jiggy

Cheers

a couple of pictures of my Chaatandoori

I used skinned drumsticks this time...still good

skewered over baking tray


on the plate...but not for long

I always freeze bunched coriander in a plastic freezer bag

When making a curry I simply take it out the freezer and chop it with a pair of scissors

chicken chaat and tandoori chicken are both similar in most parts of Glasgow

you can call it cjjjaj or even qyahnmmdkd but at the end of the day still tastes mighty fine IMO

SS

simply copied the recipe title, ingredients verbatim

Cheers

Chicken Chaat - Scottish Sunday Mail
this is an extract from Jiggy Majhus book..serialised in the Sunday Mail
She is part owner of Ashoka Group

I cooked this tonight (for the first time) and found it at least as good..if not better...than my local T/A

INGREDIENTS
300g chicken wings
0.5 tsp salt
0.25 red chilli powder
0.5 tsp tandoori paste
1 tsp g/g paste
1.5 tbsp plain yoghurt
2 tbsp veg oil
1 tsp lemon juice
0.25 tsp turmeric powder
0.25 tsp garam masala

METHOD
Place all ingredients (apart from chicken) in a bowl and mix well
Add chicken and rub ingredients well into the meat
Leave to marinade for at least 4 hours

COOKING
Preheated oven at 200 degrees for approx 20 mins or until cooked. turning halfway through cooking.

The recipe above is for cooking 300g chicken
I cooked 900g and simply increased ingredients X 3
I added approx 1 tsp methi, a pinch of cumin seed and a pinch of fresh coriander
I cooked "Blade style" i.e. chicken was skewered and placed over a baking tray (suspended)
Then "flamed" over my hob to give nice charcoaled taste

Simple ingredients which we all have easily to hand
Great taste
Hope you try....and enjoy