1 of the best curries I have cooked to date.

Fully recomended

WOW !!!!!

I just had a meal from frozen left overs of this dish and it has blew me away!

I noticed a lot of oil / butter on the surface as I microwaved it to defrost / warm it up.
The texture of the sauce was thick and got that BIR look to it.
The sauce looked a darker reddy-brown rather than the amber -red from the dish as prepared fresh.

The flavour was out of this world.

The best curry dish I have ever cooked and eaten (albeit from frozen).

I plan to cook this again this weekend and freeze it before eating.

WOW again!!!

For a non overpowering, succulent chicken thats full of flavour I have to promote Stephen Lindasy's recipe from his Murgh Makhani recipe.

Its not chicken Tikka as such, but it tasted awesome.

4 chicken breasts, cubed
1 1/2 tsp. salt
juice of 1 lemon
4 tbsp. natural yogurt (more if required but enough to coat the chicken)
3 to 4 tbsp. vegetable oil (optional)
4 tbsp. ground cumin
2 tsp. red chilli powder (less if you don?t want it spicy)
2 tsp. tandoori masala
2 tsp dried fenugreek leaves (optional)
1 tsp. finely chopped or crushed ginger
3 tsp. finely chopped or crushed garlic
3 to 4 finely chopped green chills (or less if you want less heat)

Stage 1 - Method:

1. Rub the salt and lemon juice into the chicken
2. Whisk the yoghurt, add vegetable oil and spices.  If you want a less fattening mixture, omit the oil and increase the amount of yoghurt
3. Add the ginger, garlic and chillis
4. Coat the chicken in the marinade, preferably in a glass bowl and marinade overnight or for at least 6 hours.
5. Preheat your oven as high as it will go, and when ready to cook the chicken, turn it down to Gas Mark 6.
6. Place the chicken on a foiled baking sheet or roasting dish, cook for approximately 15 to 20 minutes then remove and drain off the juices.

Deep house....
2 hrs @ 128kbps
Download

Tracklist
DJ T. feat. Khan - Leavin' Me (David August Remix)
Tornado Wallace - Insect Overlords (Original Mix)
Art Department - Touch You Gently (Original Mix)
John Talabot - So Will Be Now feat. Pional
Parallel Dance Ensemble - Shopping Cart (Maxxi Soundsystem Remix)
Todd Terje - Inspector Norse (Original Mix)
John Monkman & Disco Stu - Don't Have to Be Beautiful (Original Mix)
Kellerkind - Backflash
Thyladomid, Adriatique - Feeling Good (Original mix)
Odd Parents feat. Maceo Plex - Fame (Catz N Dogz & Martin Dawson Sweet Saturday Remix)
Adam Port - Someone To Love (Original Mix)
Maceo Plex - Under The Sheets (Original Mix)
Bocca Grande - Even If (Mr Fingers Remix)
Huxley - Let It Go (Original Mix)
Unknown Artist - What You Need (Coat Of Arms Remix)
Kevin Saunderson Feat Inner City - Future-Kenny Larkin Tension Mix
life and death feat. scott mccloud - step aside (lightweight)
Pachanga Boys - Time
Elef - Tales Of 88 (Huxley Remix)
Maetrik - The Reason (Original Mix)
Martin Buttrich &Yooj - Mademoiselle (Martin Buttrich Remix)
Martin Landsky - The Composer (Original Mix)
Maetrik - The Entity (Original Mix)
Carl Cox - Chemistry (Nicole Moudaber Remix)
Stefano Noferini - Fact

Download

onion bajhi, saag aloo, bombay potato, tandori chicken, tandori tikka massala, chapatis

You could always reduce down a ladle of base, set aside then add it back later as you would if using a bunjara.

Might be an interesting trial.

Quote from: Unclefrank on March 02, 2013, 06:26 PM
Thanks a lot Geezah will try this soon, i use a recipe for Parotta but don't roll out to thin, that uses self-raising flour as well.

I purposely rolled out the dough as thin as I could to try and replicate the naan breads I ate in Delhi 2 weeks back. Nothing like a doughy UK naan bread, very thin and almost crispy.

Quote from: Unclefrank on March 02, 2013, 06:00 PM
That looks absolutely delicious great looking food what recipe did you use for the naan breads?

naans were a bit of a made up recipe.

150g of self raising flour
150g plain flour
1/2 tsp of baking powder
1 egg beaten
1/2 cup of milk
4 tbsp of naural yoghurt
1 tsp salt
2 tsp sugar
water to get correct consistency

I followed Stephen Lindsay's recipe and its not bad at all (except for the waistline)

Next time I will add more finger chillies and less honey (I used 2 tbsp)



...and naan breads with yoghurt and without yeast, cooked on a tawa

I tasted fish pakora for the first time last week in Delhi, and although it is not something I would have instintively ordered from a menu it was a really nice starter.

This video is just what I was about to search for.
Thanks for posting.