I came across this site which had quite a few traditional style recipes from what I thought but the basic curry sauce seems very familiar especially the browning of the garlic and ginger paste:

http://www.mamtaskitchen.com/index.php

I wouldn't mind trying to make a batch but I made a massive batch of my own yesterday?

Quote from: tempest63 on January 12, 2005, 01:52 PM
I have never tried this recipe that I got off the web some time ago.
If you do try it let us know how it turned out.

I made this at the weekend and it was very nice, Ive had two completely different chicken chaats from different restaurants and this was similar to one of them.  This is an ideal side dish to make if you don't quite have enough chicken for a full curry, only takes a few minutes as well.

Cheers
cK

Given how often the site used to crash and how long it took them to remove those offensive pictures a while ago I doubt theve even noticed weve gone? ;D

Ive just checked and they have gone, well it took them long enough to realise 

While on the subject of books has anyone got:

Prashad - Cooking With Indian Masters

Someone told me that it was worth getting hold of but I can't seem to find it in the UK?

That looks great,  Ive never really tried making lamb currys but I think I will give it a go.

Mark, I made that Do-Piaza recipe you posted and although it didn't look the part it tasted lovely.

The only thing I did differently was not to put so much yogurt in it.  Batteries were dead in my camera so I didn't get any pictures  :-[    shame really as it looked fantastic when it was finished, I will be making it again so I will next time.

cK

Heres a bunch of restaurants with there own websites with recipes, ive not been through them all so can't say how good they are.? Theres some from the US, Australia and the UK:

http://www.alfrash.com/recipes.htm

http://www.srirathiga.co.uk/

http://www.malabar-restaurant.co.uk/recepie.html

http://www.punjab.co.uk/recipes/

http://www.varsharestaurant.co.uk/Recipe.htm

http://www.theraaj.com/menu/recipe_chick_tikka.htm

http://www.nilgiris.com.au/html/ircp.html

http://melbourne.citysearch.com.au/E/V/MELBO/0042/64/84/5.html

cK

Hi Jockman,

A while ago on in2curry someone suggested that some restaurants mix Patak tandoori paste with natural yogurt and oil and use a couple of spoons of that in their currys. ?I tried it myself and its ok but not something I continued to do, although I still use them as part of a marinade.

cK

Hi Mark,

Just looking at the method for this and im wondering about the whole spices, are they left in right till the end?  Im assuming you pull them out before serving?

Cheers
cK

I could eat Vindaloo for breakfast, dinner and tea, in fact I think I have done a couple of times 

Quote from: Mark J on January 14, 2005, 06:18 AM
This recipe came from the secrets of the indian restaurant chefs book, I recommend this ebook to anyone, its more expensive than Dave's book from curryhouse.co.uk and its not quite as good but it does have some very good recipes in it (like this one)

Is that the same as the Secrets of the Indian Restaurant ebook, the American one?

cK