Hi Derek,

Like you, I have been away for some time but I am now back at the UNI and have started posting "BULK" recipes which are as close to BIR as you can get.

I am also now on a Monday working with our Chinese Chef learning the Wok techniques and Chinese recipes she makes, and will be posting some Chinese recipes soon if peeps are interested.

Welcome back mate

I am inspired by this dish and will be making it "LARGE" style on Thursday.

I'll post the ingredients and pictures over the weekend

Bulk Chicken or Veggie Jalfrezi

Ingredients

Quote from: loveitspicy on October 13, 2013, 02:49 AM
Just cracking mate

a brat pan is what we require here - very expensive!!

best, Rich

Hi Rich,

Why don't you contact any local hotels or restaurants to see if they have any second hand ones lying about?

Rgds,

Bob

Quote from: Unclefrank on October 12, 2013, 06:18 PM
Been cooking bulk curries myself for parties, BBQ's and a couple of weddings, a lot of hard work i can tell you, how many does this feed 976bar?
Also what recipe do you use for the Nepal curry?

Great looking food.

Hi UF,

Tell me about the hard work!!!

We base a 5kg pack of Chicken feeds 25 peeps, but the portions at the UNI are smaller than you would get elsewhere. The meals are set for a student budget.

Elsewhere, this would probably feed around 50-75 people depending upon portion sizes.

I'll get round to posting the Chicken Nepal recipe. It is my old recipe on here but modified over the years.

Or as Chewy would have it, a CTM performed by two Indian Birds on the TV

Got to make this last Thursday for curry night using 20Kg Chicken Breast and Taz's Base. Remember, this is not BIR but bulk cooking, but as close to BIR as you would get it

MURGH MAKHANI

Ok, just about to post the "Bulk" Version

Looking Good Naga

Quote from: chewytikka on October 10, 2013, 11:40 PM
Thought I'd comment on this
A bit confusing for peeps, the old video clip shows a recipe/method for Pakistani Murgh Makhani, cooked at home.
Which thinly translates to BIR Chicken Tikka Masala,
The same women went on to do less convincing Youtube vids, many years later.
One of which you guessed it, CTM/Murgh Makhani/Butter Chicken.

So Bob posted his Bulk recipe for CTM recently and now he's done it again following this recipe.
So my question is, If you called this weeks curry Murgh Makhani/Butter Chicken
Which one did the students like the best and could they tell the difference.

http://youtu.be/a9tF7OVncJs

On another note, which may be of interest and maybe confuse things further.

Bangladeshi BIR in the NorthEast do a Butter Chicken or Murgh Makhoni with an 'O'
which I first tasted in the early 80's and is still on the menus today.
Which is miles away from Pakistani Murgh Makhani and looks more like Pasanda
But is simply made with Butter Ghee, Almond and Cream

Does get confusing, this curry malarky  ;D ;D

cheers Chewy.

Hi Chewy,

We get the odd feedback from students, but all in all, if it goes, then it is deemed as a success.

Not having made much Butter Chicken previously, do you have a recipe you can share with us for trying please?

Regards,

Bob

Quote from: Phil [Chaa006] on October 10, 2013, 10:43 PM

Quote from: 976bar on October 10, 2013, 09:12 PM
It went a corker

Just got in. I made 20kg of Chicken worth and there is only about just under 1/4 left, which will be used up on Saturday night

1/4 of a chicken, 1/4 of a kg, or 1/4 of the 20kg you cooked ?!
** Phil.

Just a quarter of the 20kg Phil...