Hi Abdul
Thanks again for sharing your handi recipe, in English the type of chicken used for Tandoori is a spring chicken,
which would be most 1 kilo chickens. Baby chicken is a Poussin, under a month old, which I've just bought today.
I'll be making a handi chicken, with it later tonight.
cheers Chewy
[/quote]

Hi, thank you for sharing the english names, I hope your curry went well, please let me know how it went

Thank you,

Abdul

Quote from: Admin on July 10, 2011, 05:02 PM
Hi Abdul,

Welcome to the forum, thanks for sharing the curry gravy recipe.  I hope this helps members on the road to cooking proper curry.

Ive got no issue with you advertising your book on this site and id be happy to post a link to your website in the members offers section.

Let me know if you would like me to.
I might even have a go at this curry gravy myself.

All the best
Stew

ps, if you want some help marketing your second book drop me a private mail, i would be happy to help you out.

Thank you for offering help Stew, I will think about it and will let you know,

Once volume 2 is ready I will drop you an email to arrange a meeting to come and see you to discuss the options.

Thank you,

Abdul 

Quote from: coogan on July 09, 2011, 09:53 AM
Hi Abdul,

Thanks for taking the time to post you recipe it looks very interesting and would certainly make a good 'handi'. But a word of advice - If you are trying to promote yourself and wares I think you should seriously consider changing the name of the recipe. It does not give yourself or indeed your other recipes much credibility when you name it as being Tandoori chicken when it has clearly not been pre spiced or marinated at all and has certainly not been anywhere near a Tandoor or even grilled or baked. Such fallaciousness would certainly put me of purchasing your book. Not being pernickety here just trying to help out.

Bon luck

Hi Coogan,

Thank you for highlighting the title of my recipe. There are many types of chicken; baby; tandoori; roaster; boiler; and a soft boiler. Before we marinate any dishes we have to select the chicken we will use. For this recipe I had used a tandoori chicken, your right to say what you did as I should have said the type of chicken used and once again thank you for highlighing this. It has also given me the chance to clear which type of chicken should be used for the recipe.

Thank you,

Abdul

Quote from: Cory Ander on July 09, 2011, 08:55 AM

If the recipe includes gravy and spice mix (which it obviously will), please would you post the recipes for these too?

I think typical British Indian Restaurant/Takeaway recipes would be more in keeping with the main focus of this forum.

Thanking you in anticipation! 

Hi Cory,

I understand that many of our members do not know the recipe for making 8 spice and the gravy for the recipes I post. If it is helpful for you and our members to cook the recipes using 8 spice and the gravy then I will put them up also.

8 spice

Ingredients

100g Mild Madras
100g Paprika
200g Haldi Ground Turmeric
100g Dhaniya Ground Coriander
100g Chilli Powder
50g Jeera Ground Cumin
50g Garam Masala
25g Tandoori Powder

(please do not adjust the measurements to make 8 spice)

Method

Pour all the seasonings into a mixing bowl
Mix thoroughly until it forms into one powder.


Gravy
(Use to make 5 or 6 curries)

Ingredients

4 Large onions finely sliced
4 Small Potatoes sliced
1 Capsicum  sliced
Fresh Coriander with stalks and leaves 1 handful
6 Green Chillies  sliced
1 Carrot  chopped
1 Tin of Peeled Tomatoes (400g)
Salt 1 and half tbsp
Turmeric Powder half a tbsp
8 Spice  2 and a half tbsp
Oil (of your choice or preferably sunflower)  6 tbsp

Method

In a large bowl, add oil, onions, salt, turmeric powder, 8 Spice, potatoes, capsicum, green chillies and carrot. Then add the tin of Peeled Tomatoes and the coriander.

Pour everything into a cooking pot and add 3 pints of water; the water level should be above the ingredients that have been placed into the cooking pot.
Boil until the vegetables are cooked (estimated time 30 minutes)

Finally, take the cooking pot off the cooker, allow it to cool down completely and use a blender to mix all the ingredients together.

For storage, keep refrigerated at the temperature of 0-5 ˚C and no longer than 2 days

I hope this will help you and the rest of our members to cook many BIR dishes.

Thank you,

Abdul

Quote from: moonster on July 08, 2011, 08:40 PM
Abdul,

Thank you for posting this recipe.

I made everything to spec other than not adding the saktora and also replacing the 3 green chillies in the main dish with a tablespoon of kasmiri chilli powder.

For the chicken i went with 1.2kg on the bone and 1kg of chicken fillet for Mrs moony

This produced a delicious medium strength curry with a good spice blend and texture.

The chicken was simply outstanding and would highly recommend other CRO members to try this recipe in particular with the chicken on the bone.

If like me, you are not sure how to cut the full chicken up, just ask the Halal butcher to cut it up ready for a curry, it literally takes them seconds.

Alan ;D

Hi Alan,

Thank you for your feedback I am delighted that it turned out well and you enjoyed making the recipe.  ;D If you have any personal preference of a dish then let me know and I will try and make it and post it onto our forum for you and all our members to try.

thank you,

abdul

Quote from: moonster on July 07, 2011, 03:45 PM
Abdul,

I have been and got my whole chicken and all the other ingrediants, but i could not get the sakora anywhere from my local asian shops.

Is there an alternative i could use or will it make little difference if its not included.

In the meantime i am going to knock up your gravy recipe.

Alan ;D

Hi Alan,

You should try a bengali grocery shop they would definitely have it. If you cannot find it then cook without it as if you use something else there would be a major difference with the taste.

thank you,

abdul

Quote from: Ramirez on July 07, 2011, 11:29 AM
Thanks for posting, Abdul.

Can you modify the recipe to use decimals rather than fractions, as the forum cannot seem to handle fractions?

Also, what is tikka masala paste?

Hi Ramirez,

Tikka masala is a paste to make any masala curry. It can be bought from big superstores or asian shops.

thank you,

abdul

Quote from: moonster on July 07, 2011, 10:03 AM
Excellent stuff Abdul. Chicken on the bone recipes in my experiance are really tasty.

Before I try this recipe would it be possible for the gravy recipe you used for this dish and also the spice mix you used.

Thanks Alan

Hi Alan, every recipe that I will post, the spice mix and gravy will be from the book.

thank you,

abdul

Hi, I have adjusted the format. 
thank you for leting me know.

On the bone Tandoori Chicken Curry

Ingredients

Oil   6 tbsp
2 onions   500g  chopped into small cubes
2 on the bone Chicken   2kg  cut into medium pieces (if off the bone then 2 and HALF kg)
HALF a Capsicum  chopped into small cubes
3 Green chillies  sliced
Shatkara Bangladeshi citrous macroptera  150g
Tin of plum tomatoes  200g
Garlic ginger  1 tbsp
Tomato puree paste  1 tbsp
Salt ? HALF tbsp
Tikka masala paste  1 tbsp
8 Spice  2 tbsp
Gravy  3 pints


Method

1.   Chicken  cut into medium pieces, wash thoroughly and set aside.
2.   Shatkara  defrost, wash and set aside (if fresh then wash and set aside).
3.   Tin of plum tomatoes  blend and also set aside.

4.   In a cooking pot add oil, garlic ginger, capsicum, onions and salt (according to taste). Cook over medium heat until golden (est. 15-20minutes).
5.   Then add 3 green chillies and stir for 1 minute. Then add Tikka masala paste, 8 Spice and stir well for 2-3 minutes.  Add tomato puree paste and again stir well for 2-3 minutes.  Add the blended plum tomatoes and cook for 2-3 minutes.
6.   Plunge the chicken into the cooking pot; squeeze the satkura (to rinse out as much water possible); and place into cooking pot. Stir well and cover the pot with a lid and over full heat, cook for 10 minutes stirring occasionally.
7.   Then turn to a slow heat and cook for 2 minutes.
8.   Add 3 pints of gravy and cook for 15-20 minutes stirring occasionally.
9.   Finally add a dash of coriander.



















For those who cannot find Shatkara in your local shop then please go to a bengali grocery shop, you will definitely be able to find it there.

TIP for buying a shatkara: when you pick one up in your hand, it will look big but it should feel quite light. That is a sign of a quality shatkara. OR you can buy it frozen.

Could you please let me know how it went and your opinion of this.

In the next few weeks I will share 1 of my paneer dishes with you ;D

thank you,

abdul

Quote from: chewytikka on July 04, 2011, 02:18 PM


You must have hundreds of Handi (staff curry) recipes, do you have a nice one that you are willing
to share with the members.

cheers Chewytikka

On the bone Tandoori Chicken Curry

Ingredients

Oil ? 6 tbsp
2 onions ? 500g ? chopped into small cubes
2 on the bone Chicken - 2kg ? cut into medium pieces (if off the bone then 2 ? kg)
? Capsicum ? chopped into small cubes
3 Green chillies ? sliced
Shatkara Bangladeshi citrous macroptera ? 150g
Tin of plum tomatoes ? 200g
Garlic ginger - 1 tbsp
Tomato puree paste - 1 tbsp
Salt ? ? tbsp
Tikka masala paste ? 1 tbsp
?8 Spice? ? 2 tbsp
Gravy ? 3 pints

Method

1.   Chicken ? cut into medium pieces, wash thoroughly and set aside.

2.   Shatkara ? defrost, wash and set aside (if fresh then wash and set aside).

3.   Tin of plum tomatoes ? blend and also set aside.

4.   In a cooking pot add oil, garlic ginger, capsicum, onions and salt (according to taste). Cook over medium heat until golden (est. 15-20 minutes).

5.   Then add 3 green chillies and stir for 1 minute. Then add Tikka masala paste, ?8 Spice? and stir well for 2-3 minutes.  Add tomato puree paste and again stir well for 2-3 minutes.  Add the blended plum tomatoes and cook for 2-3 minutes.


6.   Plunge the chicken into the cooking pot; squeeze the satkura (to rinse out as much water possible); and place into cooking pot. Stir well and cover the pot with a lid and over full heat, cook for 10 minutes stirring occasionally.


7.   Then turn to a slow heat and cook for 2 minutes.

8.   Add 3 pints of gravy and cook for 15-20 minutes stirring occasionally.

9.   Finally add a dash of coriander.


I hope you will enjoy cooking this dish as it is one of my favourite recipes. I hope the pictures will also give you an idea as to how it should appear. ;D