THE CHICKEN CHASNI

1 TSP TOMATOE PUREE
1 TSP METHI
1 TSP GARLIC GINGER PASTE
1 TSP GREEN CHILLI PASTE
1 TBL FRESH CORIANDER
150 ML SINGLE CREAM

CHASNI PASTE..
2 JAR MANGO CHUTNEY
4 CHEFS SPOON TOMATO KETCHUP
2 TSP RED FOOD COLOURING
4 TBLS LEMON JUICE
PUT IN A BOWL AND BLEND EVERYTHING TOGETHER

METHOD

ADD ALL INGREDIENTS APART FROM CHASNI PASTE TO A DRY PAN ALONG WTH YOUR GLASGOW PRE CHICKEN PIECES
+1 CHEF SPOON GLASGOW BASE SAUCE

STEP 2 TURN GAS ON TO A HIGH HEAT AND COOK FOR A 2 MINUTES

STEP 3 ADD MORE BASE SAUCE AFTER 2 MINUTES

STEP 4 ADD 2 CHEF SPOON CHASNI PASTE

STEP 5 ADD SINGLE CREAM AND COOK FOR ABOUT 8 MINS

SERVE

1 TSP TOMATOE PUREE
1 TSP METHI
1 TSP GARLIC GINGER PASTE
1 TSP GREEN CHILLI PASTE
1 TBL SPOON FRESH CORIANDER

METHOD

ADD ALL INGREDIENTS TO A DRY PAN ALONG WTH YOUR GLASGOW PRE CHICKEN PIECES
+1 CHEF SPOON GLASGOW BASE SAUCE

STEP 2 TURN GAS ON TO A HIGH HEAT AND COOK FOR A 2 MINUTES

STEP 3 ADD MORE BASE SAUCE AFTER 2 MINUTES

STEP 5 COOK FOR  ABOUT 8 MINS SCRAPING AND STIRRING AS YOU COOK


NOTES...NO NEED FOR MIX PDRS OR SALT EVERYTHING YOU NEED IS IN THE BASE AND
PRE COOKED CHICKEN

THIS THE BASIC CHICKEN CURRY USED IN EVER TAKEAWAY IN GLASGOW

2 LGE ONIONS
2 TBL SPOON CUMIN SEEDS
2 TBL SPOON TURMERIC
1 TSP CHILLI PDR
1 TBL SPOON GARAM MASSALA
1 TBL SPOON CORIANDER PDR
1 TBL SPOON METHI PDR
2 TBL GARLIC GINGER PASTE
FEW SQUIRTS OF LEMON JUICE
1 TSP SALT
1 TBL SPOON TOMATO PUREE
1 TBL SPOON COCONUT PDR
1/2 LITRE OF OIL OR MORE IF DESIRED
2 KG CHICKEN BREAST DICED

METHOD

STEP 1.. FINELY CHOP ONIONS AND FRY IN SOME OF THE OIL TO START WITH
ALONG WITH CUMIN SEEDS UNTIL BROWN

STEP 2..ADD THE REMAINING SPICES AND COOK FOR ABOUT 15 MINUTES..AT THIS
POINT ADD MORE OIL IF DESIRED

STEP 3.. ADD CHICKEN AND COAT IN SPICES..ADD MORE OIL AGAIN ..CHICKEN SHOULD
ALWAYS BE COVERED WITH OIL....DON'T WORRY ABOUT THE AMOUNT OF OIL YOU USE
THE IDEA IS TO COOK THE CHICKEN IN THE OIL...NO WATER

STEP 5..COOK FOR ABOUT 1 HOUR..DO NOT LEAVE THE POT FOR ANY LENGTH OF TIME
STIR EVERY 10 MINS...KEEP ON LOW HEAT

CAN BE STORED CHILLED IN A FRIDGE FOR ABOUT 5 DAYS

Hi ELW did you get my updated recipe with method etc


I work in Taste of India Glasgow bargeddie

Hi i've been working in my local takeaway now for about 6 months helping to prep most of the sauces and marinades..It differs quite a lot from the curry's from England where they tend to go for ghrabi and mix powder which i've used for years ...Below is their base sauce which is packed with full of flavor..There is also a marinade for the chicken they use which is cooked with oil and spices..no water...I don't think there is any base sauce like this on the site that i have seen

What you are actually doing is making on big pot of curry sauce that you can eat on it's own without
adding any other ingredient mix powder etc..To eat Ghrabi on it's own for instance can taste bland after
adding all that water killing all the flavour hence the mix powder and other ingredients to try and get flavour back into it...With my base sauce this is not required

My motto is keep things simple..

alexwilkie12@yahoo.co.uk...

Don't be put of by the amount of onions...It wont work otherwise

A POT THAT WILL HOLD 7 killo of onions
2 LITRES OF WATER..DEPENDS ON SIZE OF POT
HALF CHEF CORIANDER SEEDS
HALF CHEF CUMIN SEEDS
HALF CHEF SPOON METHI LEAVES
1 CHEF spoon turmeric
HALF CHEF SPOON GARAM MASALA
1 TABLE SPOON RED CHILLI....ADDS COLOUR TO YOUR SAUCE
1/2 CHEF SPOON SALT
1/2 CHEF SUGAR
1/2 CHEF SPOON GARLIC GINGER PASTE
1 CHEF SPOON TOMATOE PUREE
BLOCK COCONUT CREAM
2 LITRE VEGY OIL

METHOD

STEP 1.. FINELY CHOP ONIONS AND FILL TO RIGHT ABOVE THE POT
STEP 2..ADD CORIANDER SEEDS AND CUMIN SEEDS
STEP 3...FILL HALF THE POT WITH WATER TURN ON GAS TO HIGH AND COOK ONIONS UNTIL THEY REDUCE
COULD TAKE ABOUT HOUR HALF OR LONGER
STEP 4...ONCE REDUCED ADD 2 LITRES VEGETABLE OIL ALONG WITH ALL THE OTHER INGREDIENTS
COOK ON A SIMMER FOR ABOUT HOUR AND HALF
STEP 5...BLEND AND THEN SIMMER FOR 1 HOUR UNTIL YOU HAVE A NICE THICK SAUCE

END RESULT SHOULD LOOK LIKE THICK LENTIL SOUP NOT THE RUNNY GHRABI

CARFULL NOT TO BURN...NEVER LEAVE THE SAUCE FOR ANY LENGTH OF TIME



CURRY SAUCE
TSP GARLIC GINGER PASTE
TSP METHI
TSP TOMATOE PUREE
SOME CHILLI
SOME OF THE BASE SAUCE

NO NEED FOR MIX POWDER OR SALT...EVERYTHING YOU NEED IS IN THE BASE SAU

Hi i've been working in my local takeaway now for about 6 months helping to prep most of the sauces and marinades..It differs quite a lot from the curry's from England where they tend to go for ghrabi and mix powder which i've used for years ...Below is their base sauce which is packed with full of flavor..There is also a marinade for the chicken they use which is cooked with oil and spices..no water...I don't think there is any base sauce like this on the site that i have seen

What you are actually doing is making on big pot of curry sauce that you can eat on it's own without
adding any other ingredient mix powder etc..To eat Ghrabi on it's own for instance can taste bland after
adding all that water killing all the flavour hence the mix powder and other ingredients to try and get flavour back into it...With my base sauce this is not required

My motto is keep things simple..

alexwilkie12@yahoo.co.uk...

Don't be put of by the amount of onions...It wont work otherwise

A POT THAT WILL HOLD 7 killo of onions
2 LITRES OF WATER..DEPENDS ON SIZE OF POT
HALF CHEF CORIANDER SEEDS
HALF CHEF CUMIN SEEDS
HALF CHEF SPOON METHI LEAVES
1 CHEF spoon turmeric
HALF CHEF SPOON GARAM MASALA
1 TABLE SPOON RED CHILLI....ADDS COLOUR TO YOUR SAUCE
1/2 CHEF SPOON SALT
1/2 CHEF SUGAR
1/2 CHEF SPOON GARLIC GINGER PASTE
1 CHEF SPOON TOMATOE PUREE
BLOCK COCONUT CREAM
2 LITRE VEGY OIL

METHOD

STEP 1.. FINELY CHOP ONIONS AND FILL TO RIGHT ABOVE THE POT
STEP 2..ADD CORIANDER SEEDS AND CUMIN SEEDS
STEP 3...FILL HALF THE POT WITH WATER TURN ON GAS TO HIGH AND COOK ONIONS UNTIL THEY REDUCE
COULD TAKE ABOUT HOUR HALF OR LONGER
STEP 4...ONCE REDUCED ADD 2 LITRES VEGETABLE OIL ALONG WITH ALL THE OTHER INGREDIENTS
COOK ON A SIMMER FOR ABOUT HOUR AND HALF
STEP 5...BLEND AND THEN SIMMER FOR 1 HOUR UNTIL YOU HAVE A NICE THICK SAUCE

END RESULT SHOULD LOOK LIKE THICK LENTIL SOUP NOT THE RUNNY GHRABI

CARFULL NOT TO BURN...NEVER LEAVE THE SAUCE FOR ANY LENGTH OF TIME



CURRY SAUCE
TSP GARLIC GINGER PASTE
TSP METHI
TSP TOMATOE PUREE
SOME CHILLI
SOME OF THE BASE SAUCE

NO NEED FOR MIX POWDER OR SALT...EVERYTHING YOU NEED IS IN THE BASE SAU

Hi i've been working in my local takeaway now for about 6 months helping to prep most of the sauces and marinades..It differs quite a lot from the curry's from England where they tend to go for ghrabi and mix powder which i've used for years ...Below is their base sauce which is packed with full of flavor..There is also a marinade for the chicken they use which is cooked with oil and spices..no water...I don't think there is any base sauce like this on the site that i have seen

What you are actually doing is making on big pot of curry sauce that you can eat on it's own without
adding any other ingredient mix powder etc..To eat Ghrabi on it's own for instance can taste bland after
adding all that water killing all the flavour hence the mix powder and other ingredients to try and get flavour back into it...With my base sauce this is not required

My motto is keep things simple..

alexwilkie12@yahoo.co.uk...

Don't be put of by the amount of onions...It wont work otherwise

A POT THAT WILL HOLD 7 killo of onions
2 LITRES OF WATER..DEPENDS ON SIZE OF POT
HALF CHEF CORIANDER SEEDS
HALF CHEF CUMIN SEEDS
HALF CHEF SPOON METHI LEAVES
1 CHEF spoon turmeric
HALF CHEF SPOON GARAM MASALA
1 TABLE SPOON RED CHILLI....ADDS COLOUR TO YOUR SAUCE
1/2 CHEF SPOON SALT
1/2 CHEF SUGAR
1/2 CHEF SPOON GARLIC GINGER PASTE
1 CHEF SPOON TOMATOE PUREE
BLOCK COCONUT CREAM
2 LITRE VEGY OIL

METHOD

STEP 1.. FINELY CHOP ONIONS AND FILL TO RIGHT ABOVE THE POT
STEP 2..ADD CORIANDER SEEDS AND CUMIN SEEDS
STEP 3...FILL HALF THE POT WITH WATER TURN ON GAS TO HIGH AND COOK ONIONS UNTIL THEY REDUCE
COULD TAKE ABOUT HOUR HALF OR LONGER
STEP 4...ONCE REDUCED ADD 2 LITRES VEGETABLE OIL ALONG WITH ALL THE OTHER INGREDIENTS
COOK ON A SIMMER FOR ABOUT HOUR AND HALF
STEP 5...BLEND AND THEN SIMMER FOR 1 HOUR UNTIL YOU HAVE A NICE THICK SAUCE

END RESULT SHOULD LOOK LIKE THICK LENTIL SOUP NOT THE RUNNY GHRABI

CARFULL NOT TO BURN...NEVER LEAVE THE SAUCE FOR ANY LENGTH OF TIME



CURRY SAUCE
TSP GARLIC GINGER PASTE
TSP METHI
TSP TOMATOE PUREE
SOME CHILLI
SOME OF THE BASE SAUCE

NO NEED FOR MIX POWDER OR SALT...EVERYTHING YOU NEED IS IN THE BASE SAU

Quote from: bigboaby1 on June 09, 2011, 12:14 PM

Hi i've been working in my local takeaway now for about 6 months helping to prep most of the sauces and marinades..It differs quite a lot from the curry's from England where they tend to go for ghrabi and mix powder which i've used for years ...Below is their base sauce which is packed with full of flavor..There is also a marinade for the chicken they use which is cooked with oil and spices..no water...I don't think there is any base sauce like this on the site that i have seen

What you are actually doing is making on big pot of curry sauce that you can eat on it's own without
adding any other ingredient mix powder etc..To eat Ghrabi on it's own for instance can taste bland after
adding all that water killing all the flavour hence the mix powder and other ingredients to try and get flavour back into it...With my base sauce this is not required

My motto is keep things simple..

alexwilkie12@yahoo.co.uk...

Don't be put of by the amount of onions...It wont work otherwise

A POT THAT WILL HOLD 7 killo of onions
2 LITRES OF WATER..DEPENDS ON SIZE OF POT
HALF CHEF CORIANDER SEEDS
HALF CHEF CUMIN SEEDS
HALF CHEF SPOON METHI LEAVES
1 CHEF spoon turmeric
HALF CHEF SPOON GARAM MASALA
1 TABLE SPOON RED CHILLI....ADDS COLOUR TO YOUR SAUCE
1/2 CHEF SPOON SALT
1/2 CHEF SUGAR
1/2 CHEF SPOON GARLIC GINGER PASTE
1 CHEF SPOON TOMATOE PUREE
BLOCK COCONUT CREAM
2 LITRE VEGY OIL

METHOD

STEP 1.. FINELY CHOP ONIONS AND FILL TO RIGHT ABOVE THE POT
STEP 2..ADD CORIANDER SEEDS AND CUMIN SEEDS
STEP 3...FILL HALF THE POT WITH WATER TURN ON GAS TO HIGH AND COOK ONIONS UNTIL THEY REDUCE
COULD TAKE ABOUT HOUR HALF OR LONGER
STEP 4...ONCE REDUCED ADD 2 LITRES VEGETABLE OIL ALONG WITH ALL THE OTHER INGREDIENTS
COOK ON A SIMMER FOR ABOUT HOUR AND HALF
STEP 5...BLEND AND THEN SIMMER FOR 1 HOUR UNTIL YOU HAVE A NICE THICK SAUCE

END RESULT SHOULD LOOK LIKE THICK LENTIL SOUP NOT THE RUNNY GHRABI

CARFULL NOT TO BURN...NEVER LEAVE THE SAUCE FOR ANY LENGTH OF TIME



CURRY SAUCE
TSP GARLIC GINGER PASTE
TSP METHI
TSP TOMATOE PUREE
SOME CHILLI
SOME OF THE BASE SAUCE

NO NEED FOR MIX POWDER OR SALT...EVERYTHING YOU NEED IS IN THE BASE SAU

Hi new to this..i was given this recipe for the base sauce from a Glasgow takeaway..i've always noticed Glasgow curries are more of an onion texture and they don't use water in there base... here is is the recipe there are 11 pound of onions in it maybe that's why it doesn't need water let me know what you think..i've always thought adding all that water kills all the spices..just my own opinion.....

i haven't tried it yet but this might be answer to everyone tryin to recreate the takeawy curry..i'm hopin it is ..my currys are good but still not the same as takeaway

alexwilkie12@yahoo.co.uk

5kg of onions-11 pounds
1/2 serving spoon of salt
1/4 serving spoon of cummin
1/4 serving spoon of haldi
1/2 litre of veg oil
1/2 serving spoon of tomato puree
1 teaspoon of paprika
1/4 serving spoon of coconut cream
1 serving spoon of red lentils
1 serving spoon of ginger garlic
1 teaspoon of extra hot chilli powder