Assalamu Alaykum Abdul
Welcome to cr0
You must be the first bangladeshi chef to ever post here, I'm sure you'll get lots of questions
My first question is, do you have a Tandoori/Tikka marinade recipe, without using Pataks pastes
cheers Chewytikka

Quote from: Razor on June 27, 2011, 12:23 PM
Chewy,

Taking onboard what you said about the old BIR's boiling up chicken in the base, I added 1 kilo of chicken breast just after the 1 st boil but before the blend, gave it 15 mins, took out and diced........wonderful, moist flavoured chicken.

No need for me to do a seperate 'precooked' chicken step from now on.

Many thanks mukka ;D

Ray

Hi Ray
Sounds good, did you notice any more flavour, in your finished base?

Did you ever get round to getting a pressure cooker, as it really speeds things up.
I broke my record yesterday, 4 litres of fresh base in 55 minutes ;D

cheers Chewy

Quote from: moonster on June 26, 2011, 11:44 AM
Ray, Chewy,

I have ordered the food mill posted by Paul, so as soon as i receive it i am on with Chewys base.

earlier in the thread Chewy you mentioned about chickens being used in the base. I have experimented with this idea by using knorr chicken stock pots in Rays base rather than boiling up a full carcass.

Like yourself i have been told that this is the big secret in BIR cooking.

Do you have any thoughts on whether this makes a difference or have you tried anything at home to replicate this process.

Regards

Alan ;D

Hi Alan

This base is easily flavoured to suit your taste. After the initial boil its basically onion water. whatever you add in the second boil, will give you that flavour!
I.e. If you add chicken/stock, you will taste chicken stock in the finished base.
This particular recipe is just a lightly spiced simple "neutral" base gravy.

e.g. If you add say, Bassar Powder instead of mixed powder, you will end up
with a Pakistani curry base, and all your final dishes will have that Pakistani background flavour .
Hope this makes sense
cheers Chewy

Thanks for all the kind words Lads

Really great Ray, glad to hear your getting consistant results ;D

It's funny, but I quite enjoy the sieving, but there again after 35 years
I suppose its second nature, just like peeling onions, all part of the process.
Keep up the good work mate, as there's nothing quite like making a pan full of golden nectar.

Never touched a drop, moonster. honest.

cheers and thanks again.

Quote from: Tomdip on June 20, 2011, 12:11 PM
great vid chewy.  Will definitely give it a go. 

Have always used dried mint in my podinas in the past, I bet fresh tastes better.

Made a curry up once with a bunch of mint, bunch of coriander and yoghurt as the base.  Came out a lovely mint green colour and was really fresh tasting!

I experimented with some garden herbs for curry - the resulting chive and basil potato curry wasn't anything to shout about

Thanks Tom
I'm really happy with this recipe, let me know how it turns out

Quote from: Unclefrank on June 19, 2011, 09:34 PM
Hi chewy i had a similar dish at The Vine in West Bromwich a couple of weeks ago wasnt to my friends tastes but i really enjoyed it and also with your Achari recipe but we had it with king prawns was excellent. Will have to give these a go.
Cheers.

Hi UF
Most restaurants I know, just use a spoon of Colmans Mint Sauce in there Pudina dishes.
But fresh is best, as they say and I definitely agree.
I made this again last night and I doubled up on the fresh mint and it was even better.
I've got a lot of flourishing herbs, in the garden at the moment, going to experiment with them this week
cheers Chewy

Wow Mick
Me thinks you'll start some Tandoori envy with those pics, look amazing
Are you still using your posted recipes or do you have any upgrades?
cheers Chewy

Hi All
I got some Garden Mint off a mate, from his allotment, planted it and it's gone berserk.
So I thought Mint Chicken Curry. Pudina Murgh,

Ingredients
3 tbs of Veg Oil
1tsp G&G paste
1tsp Mixed Powder
1tsp Kashmiri Chilli Powder
1tsp Freshly Ground Coriander Powder
A pinch of Salt
A quarter of each Red, Green Capsicum  & Red Onion, chopped Tikka size.
One Fresh Chicken Breast, cut Tikka size
Handful of Chopped Fresh Mint leaves
A pinch of Chopped Fresh Coriander leaves
1 Fresh Green Chilli
A couple of Tomato Wedges

Method
Cook Bhun style, adding Curry Base gradually, cooking down, then adding more, repeat..etc...etc...

Result
A fresh, light and tasty chicken curry, give it a go, Yum Yum.
cheers Chewy

"http://player.vimeo.com/video/25288046"

Quote from: Tomdip on June 18, 2011, 09:57 AM
Made this up this morning following Chewy's video.  Instead of using normal chilli I used a dried Naga Jolokia (apparently the hottest in the world).  It was very nice but very hot!!

Hi Tom
Looks great, maybe just a few flakes of Naga, next time.

I think your closer to a restaurant "staff version" of Tarka Dhal,
The Chef's round here, like to fry whole red dried chillies until there jet black
before adding to the Dhal, but then again Bombay Duck's an acquired taste too!

cheers Chewy
p.s. A new vid is on its way, a very tasty Mint Chicken "Pudina"

Any Tips on stopping Coriander Bolting.
My latest batch seems to be going to seed very early.