There is no reason why a tikka massala flavoured ice cream wouldn't work. It is sweet and creamy already. I might leave the chicken out though.

This is a great thread as we are fairly uniquely placed to come up with some Brindian dishes. Your average BIR chef is very Indian and while their Indian cooking skills are awesome, they probably couldn't knock up a shepherds pie or a lasagne (not that they would want to).

Now it feels like we are coming to terms with BIR cooking the sky is the limit in terms of new fusion dishes.

Why not a spicy keema and paneer lasagne? A chicken madras panini for a lunchtime snack? Vishdaar Mendhak in the Hole using Rays kebab and covered in curry sauce instead of gravy? I might even give those a go over the summer, along with the spicy lamb burgers.

If we all think outside the curry takeaway bag I bet we can come up with some cracking ideas.

Sorry, not been online for a few days and just catching up.

Axe the paste looks excellent. The one Az made must have had food colouring in it as it was a vibrant red colour (probably half way between your two pics). It was also not as thick but that would be down to the onions and plum tomatoes he cooked off as the first stage of the base.

I'm hoping he is playing football with us on Wednesday so I'll try and extract some more info from him them.

I dont think it would make much of a difference to the final dish. I just wasn't sure I had mentioned it previously.

I think you list sums it up pretty well, now if only I can get his Massala Sauce perfected this would be a pretty easy and very tasty, dish to make.

Not sure if I mentioned this before but Chutneys make theirs using chicken tikka. It looks like they get a large chicken breast, cut it in half lengthways then marinade it in the tikka marinade. This is then fed onto the skewers and cooked in the tandoor then left to cool on the skewers. When an order came in the chef would take one of these large (and by then cool) pieces and slice them diagonally giving strips of chicken tikka about 3 inches long. These went into the CTM and the Roshney Chicken.

Chewy - I think the word has two meanings dependent on the dialect. The chef in Farnborough told me it meant thin, as in runny. Az said it meant garlic. I think someone else confirmed this. The dish isn't dissimilar to a garlicy Chicken Tikka Rezzala, but I think the late addition of the flambeed galic makes all the difference. I've ordered a cast iron pan especially to try it!

Damn that looks good. I'm having a real one for tea and I'm already counting down the minutes.

I think the recipe has all the right elements in it, you just got there a slightly different way. Try and get one from Chutneys one day if you are ever driving down the M3 so you know what you are aiming for.

Any ideas what made this different? Do you think cooking the slices for longer than usual helped? This was one thing Az was adamant about. Did you manage to get a bit of flambee action with the garlic? When he made it he added a bit of sauce from the main pan into the garlic pan which caused an insane flare up. He poured the contents of the garlic pan into the main pan while it was still on fire!

Great work. I can't wait to give it a go myself.

Hi Phil

The restaurants around here all use the Pataks Kashmiri Massala paste that you described. I bet it goes into more dishes than you would imagine.

Chris

Hi Coco

Welcome to the club. If there is anything you cant find just ask. We are generally a friendly bunch.

Chris

Hi Dave

Best of luck to you, you'll have good fun cooking the curries, even if they don't taste perfect. A couple of newbie mistakes that I first made:

1) Use the right sized pan, something small, ideally 20cm - 24cm. Any larger and the cooking methods don't seem to work.

2) If you are using ghee, use it very sparingly. I ruined 6 hours work on a meal by treating the stuff like butter. Everything ended up tasting like rancid cheese.

3) Even with everything pre-cooked you should start cooking an hour before you want to eat. Make sure everything else is ready (rice / side dishes). For your first time you should consider a supermarket pilau rice you can just stick in the microwave.

4) Less is definitely more with the spices. Indian cooking isn't like English or Italian cooking where you can add extra ingredients to ramp up the taste. With Indian cooking, if a recipe suggests half a tsp of something, make sure that's all you add. A slight spice imbalance can ruin what would have been a tasty dish.

5) Cook the garlic and spices for longer than you think. Brown is ideal, black is ruined.

6) You will find cooking much easier after 2 cans of Stella, but then much harder after 5!

7) Remember, keep your expectations low. You'll get better with every curry you cook so the first one is always going to be the worst. Watch all the videos and read as many comments as possible, in other words try and learn from our many many mistakes.

Chris

Cheers Phil, good feedback.

Axe just pointed out that I forgot to include his results so I will update the speadsheet and modify the OP soon.

I found the hardest this was no turning it into a potato curry, which I guess looking at the ingredients it kind of what it is. It's also hard to use the base sparingly enough but most of the good BA's I've had from BIR's haven't been swimming in sauce, they just have a thick sauce sticking to the potato.