Talking about in2curry did anyone ever here anymore from Mr Khan?  He did say he would come back and post "the secret" 

Quote
Will it matter that it isn't made from scratch? I would really like an opinion on it though...

I doubt it mate, the more recipes that get posted the better? ?

cK

Quote from: simax on January 28, 2005, 09:42 PM
I also have a recipe for the most flavoursome, spicy, tomatoe-y beef curry (That melts in the mouth) that I've concocted from trial and error over the last 5 years. If anyone would like me to share it, then let me know!

Yes please mate if you could post it to the recipe group

Cheers
cK

Hi All,

I made this at the weekend, I used the recipe from one of the ebay ebooks I boght a while ago.? It was very nice but not authentic, it was basicly tandoori chicken due to the tandoori patak paste, I assume if you make the full CTM then it wouldn't make so much difference.

I cooked it slightly different from the recipe, I cooked it at the top of the oven completely covered in foil for about 15\20mins and then finished it of in an electric low fat grill.? It cooked it just about right, slightly charred on the outside and juicy and tender on the inside, nice? ?

Heres the recipe for the Tikka I will post the whole CTM to the ebook group:

Chicken Tikka (Serves 4)
This is the recipe for making the chicken part of the dish, it is added pre cooked at a
late stage in the recipe for CTM.
The secret to good chicken tikka is in the marinade
Mix 4 heaped TBSP of natural yoghurt, 1 Tsp lemon juice with 1 heaped TBSP of
Pataks Tandoori paste (My local Indian grocer supplies a lot of local restaurants and
he tells me they all use this, if you cant get Pataks then any tandoori paste or spices
will be fine).
Ever wonder how the Indian restaurants get their CTM that rich red colour, well im
afraid it is done via the use of food colourings, the same goes for the chicken tikka.
If you want the chicken tikka that authentic reddy/orange colour then you can add a
pinch each of red and yellow food colouring at this stage to the marinade (if you cant
get powered food colourings using the liquid supercook type ones is fine, one drop of
each)
Now cut 4 chicken breasts into 6 chunks each and coat in the marinade, this should
now be left in the fridge for a minimum of 24 hours and ideally 48. The yoghurt acts
as a meat tenderiser.
To cook the chicken tikka an Indian restaurant would use a tandoor, obviously most
of us don?t have a tandoor at home but you can use a conventional oven instead. Put
the oven to its hottest temperature and cook the chicken at the very top of the oven.
You can place the chicken on a grill pan to cook, but personally I like to put it on
skewers and suspend it over a baking tray.
Cooking time varies depending on exactly how hot you can get your oven, the
quickest the chicken could cook is ~10 minutes, the longest 15. I suggest you put it in
for 10 minutes then take a quick peep; the top of the chicken should just be going
slightly black.
Test the chicken by cutting a piece in half; it should be white all the way through.

Thanks,

Ive got a couple of pics of some chicken tikka I made at the weekend to put up later, but I will stick them in a different thread.

Maybe as an idea we have a picture group just for posting pictures of currys etc.. ?

cK

If I were you Pete I would leave the guy a neg on ebay warning other people and report him to the orginal writers of the ebook. 

Ive bought a couple of these so called secret ebooks of ebay and they have all turned out to be a load of crap 

Quote from:  link=topic=92.msg285#msg285 date=1106578390
The answer is there for ?20.

Did you get the answer?? if so let me know? ;D

I think this is a good idea and wouldn't mind trying it but what about the gravy and "stuff" do you get to see exactly whats gone in it?

Cheers
cK

Quote from: pete on January 23, 2005, 08:46 AM
Buy my e-book now and I guarantee that if you follow my secret tips you will be producing curries at home that are just as good as what the Indian cooks can cook. Your friends will be astonished

Does that mean he will refund your money if the curry you make from his "secret tips" is a load of crap and all your friends don't go wow with amazement?

One of the ones I bought even had the cheek to say included were two secret URLs to web sites where Indian restaraunts buy there stuff, to my amazement there was a link to memsaab and natco included, real big secret!!? The curry itself was a tikka massala one and if I can find it I will post it in the ebook section.

Hi Pete,

Ive bought a couple of these of ebay before and theres nothing new in them that ive seen.  This one might be different but who knows untill you pay for it, after all theres nothing stopping anyone coming on a site like this copying all the recipes and creating a so called ebook and selling it on ebay!


cK

Quote from: scribes on January 14, 2005, 08:50 PM
it looks very good, but the best ones I have had all have a "hot and sour" flavour, which try as I might, cannot find what
this is. And it is NOT vinegar ! It doesn't seem to be over-done with coriander either.

Im not to sure there most of the Vindaloo's I eat tend to be almost sweet tasting? ? I don't think its sugar just a natural sweetness that comes out in the cooking process.? If anyone else has a good recipe for a vindaloo please post as im always willing to try something new.

Cheers
cK