Quote from: moonster on July 12, 2011, 07:13 PM
Chewy,

what is a taj patta, and i have never heard of kitchen king!!!

Regards,

Alan ;D

Hi Alan
Taj Patta is the big Bangladeshi bay leaf and Kitchen King is just a more complex
mixed powder, using 10 or more ground spices, I use Mangal or MDH brands, I think
it's more suited to Traditional Indian on the bone curries .
Hope this helps, cheers Chewy

Quote from: abdulmohed2002 on July 08, 2011, 03:43 PM
Hi, I have adjusted the format. 
thank you for leting me know.

On the bone Tandoori Chicken Curry

Ingredients

Oil   6 tbsp
2 onions   500g  chopped into small cubes
2 on the bone Chicken   2kg  cut into medium pieces (if off the bone then 2 and HALF kg)
HALF a Capsicum  chopped into small cubes
3 Green chillies  sliced
Shatkara Bangladeshi citrous macroptera  150g
Tin of plum tomatoes  200g
Garlic ginger  1 tbsp
Tomato puree paste  1 tbsp
Salt ? HALF tbsp
Tikka masala paste  1 tbsp
8 Spice  2 tbsp
Gravy  3 pints


Method

1.   Chicken  cut into medium pieces, wash thoroughly and set aside.
2.   Shatkara  defrost, wash and set aside (if fresh then wash and set aside).
3.   Tin of plum tomatoes  blend and also set aside.

4.   In a cooking pot add oil, garlic ginger, capsicum, onions and salt (according to taste). Cook over medium heat until golden (est. 15-20minutes).
5.   Then add 3 green chillies and stir for 1 minute. Then add Tikka masala paste, 8 Spice and stir well for 2-3 minutes.  Add tomato puree paste and again stir well for 2-3 minutes.  Add the blended plum tomatoes and cook for 2-3 minutes.
6.   Plunge the chicken into the cooking pot; squeeze the satkura (to rinse out as much water possible); and place into cooking pot. Stir well and cover the pot with a lid and over full heat, cook for 10 minutes stirring occasionally.
7.   Then turn to a slow heat and cook for 2 minutes.
8.   Add 3 pints of gravy and cook for 15-20 minutes stirring occasionally.
9.   Finally add a dash of coriander.

Could you please let me know how it went and your opinion of this.

In the next few weeks I will share 1 of my paneer dishes with you ;D

thank you,

abdul

Hi Abdul
I cooked a handi baby chicken, your recipe inspired me,
I didn't follow it exactly, just to suit my tastes.
I didn't bother with the tinned Tomatoes, I used Kitchen King instead of your
8 spice, 1tbs of Kashmiri Chilli powder and only 1 pint of base, thinned
with water. and I can't do a handi without Taj Patta and Cassia as they
give so much extra flavour.

It turned out a really tasty Shatkora Chicken Curry. tender from the bone
chicken with a lovely citrus, lemony flavour.

I would recommend it as an interesting curry and  a nice change.
cheers Chewy

Hi sharps58
Welcome to the forum, a great place to publish your curry memoirs.
Do you still have your original notes, as I'm sure the members would be more than interested.

Was the restaurant Bangladeshi or Pakistani and in what area

How would you say your curry skills have evolved over the years

Cheers Chewy

Hi Ray
Looks great mate, thanks for sharing a realistic recipe for Rhogan Josh.
Definitely a deluxe version, better than your local TA I'll bet.

I know it's a faff on, but I would still add a Tarka of dream topping
to finish this dish off. (just habit, I guess)
cheers Chewy

Hi lads
Glad this base/method is working for you.
I must say it's great to communicate with people with the same level of passion
for cooking a good curry.

You will probably agree, that cooking a new batch of base, becomes a kind of pleasurable ritual, quite unlike cooking anything else.

The pressure cooker, is a great tool if you need to speed things up, the initial boil in this recipe, will only take 30minutes under pressure
and there is also the theory that the goodness is locked in, which if correct, just adds to the finished base.

This is a bit random but -
I was just thinking, there must be at least 10.000 BIR kitchens in the UK
all boiling up a batch curry base daily, with no exact ingredients and no fixed recipes and probably an array of slightly different techniques.
So at least 10.000 different curry bases a day, and probably none of them documented into a recipe.
The only sure thing is, that's a hell of a lot of onions.
Cheers Chewy

Quote from: emin-j on July 09, 2011, 08:08 PM
Chewy,I like to make around 5 - 6 litres of Base at a time would I just double up on this Recipe ?

Cheers 

Hi emin-j
I wouldn't say double, just add another kilo of onions, and maybe bit more veg
keep the same oil, G&G, coriander, salt, mixed powder, tomato puree.
Once blended and thinned, should give you 5-6 litres no problem.
cheers

Quote from: abdulmohed2002 on July 09, 2011, 06:46 PM
Thank you for highlighting the title of my recipe. There are many types of chicken; baby; tandoori; roaster; boiler; and a soft boiler. Before we marinate any dishes we have to select the chicken we will use. For this recipe I had used a tandoori chicken, your right to say what you did as I should have said the type of chicken used and once again thank you for highlighing this. It has also given me the chance to clear which type of chicken should be used for the recipe.

Thank you,

Abdul

Hi Abdul
Thanks again for sharing your handi recipe, in English the type of chicken used for Tandoori is a spring chicken,
which would be most 1 kilo chickens. Baby chicken is a Poussin, under a month old, which I've just bought today.
I'll be making a handi chicken, with it later tonight.
cheers Chewy

Hi Ray / Emin-j
Cabbage and Green Capsicum are savoury, which helps balance the sweetness of the onions and carrot, just like adding salt to season.
My last base I used cauliflower trimmings, with the same result.
cheers Chewy

Quote from: Razor on July 09, 2011, 12:27 PM



Glad I bought it because I got it for a song, but is it essential to the home BIR cook? no, not really, sieving does the job adequately.

Ray

Hi Ray
Good report mate, an added bonus with your bargain, it will make perfect mash potato.
cheers Chewy

Hi Davey, welcome to the forum mate. enjoy the banter.