PaulP,

You are absolutely right. I have made this dish about 3 times now and its really nice

I just made the Madras, and I have to say even though I added lemon juice and thinned it out quite a bit as it was too thick in consistency, I was not overly impressed.

Also I only added 100ml of oil instead of the 250ml oil recommended and I found that it was still far too oily, bearing in mind that I only used the 250ml of base as recommended, I'm afraid that my confidence in making BIR curries has gone back down to zero again.

I think your right Corry, we still haven't cracked it yet.......

Hi CA,

Many thanks for your input. recently I said on here that I was more happy with the "Traditional method" of Indian cooking and have produced far better results for this than any other BIR recipe I have tried on here, and to be honest, I was about to give up on the BIR method.....

However, this morning, I did produce a batch of the SMS base gravy for the very first time, and it does taste good even on its own. I've yet later today to try a madras from this recipe, there is a madras sauce that has been posted on here based on this "base gravy" which I am going to follow and will see how it turns out. I'll let you know. One of the things I noticed immediately from this Madras recipe was the use of lemon juice, which I have always added and have always tasted in my BIR madras, so we'll see as I will be adding it

However, it would be good for all the members to try the different dishes on a typical BIR menu and to see what results everyone comes up with.....

Happy cooking all

Very delicious and takes few minutes to make.


Ingredients:
*500 gms Chicken
* 2 large Onions
* 2 large Tomatoes
* 2-3 tbsp Yoghurt
* 2 tbsp Coriander powder
* 1 tbsp Red Chilli powder
* ? tbsp Turmeric powder
* 1 tsp Green Masala (Ginger, Garlic, Green chillies, 1:1:2)
* Whole Garam masala (3 Green Cardamom slightly cracked, 4 cloves, 6 black pepper and 1 tsp Cumin seeds)
* Oil 5-6 tbsp

Procedure:
Heat Oil. Add thin sliced onions. Fry them till dark brown. (Billista)
Blend the tomatoes, add the Billista and yoghurt.
In another pan, heat the oil and add green masala and whole garam masala.
Add all the powder masala. Lightly fry the masala, then add half a cup of water.
Add chicken pieces. Cook till chicken is tender.
Add the Billista paste to this chicken.
Cook for another 10 minutes.
Serve with parathas and/or rice.

I've been watching all the posts on this site for some time now, and it seems that everyone concentrates on a base sauce of some description and a "Madras" style main course, which it looks like has been perfected now I'm going to try mine later after having made the SMS base this morning.

However, there are many many other styles of BIR Curries to be had out there, and one of the most popular, (probably the most popular dish to be sold) is the Chicken Tikka Masala.

Now while being very mild in comparison to a lot of the "blow your head off chilli freak" recipes we get on here, I have noticed under the CTM section to be many recipes/variants.... and to be honest, I am quite confused as to which one to choose from.....

Can I suggest that now we have perfected the base sauce and the dream Madras, that we now all concentrate our efforts on all the other wonderful BIR curries to be had?

Chicken Tikka Masala is one of them, but what about the Korma? The Dhansak? The Dupiaza amongst others......

It will be quite interesting to see everyones input as they are challenged to come up with the best of the best on these dishes

Here are some pics (if they come out!!!!)of the SNS base I just made and have stored them at 500ml in pour and store bags apart from the 250ml carton I have kept aside for later. I have to admit it tastes wonderful on its own and is what I have been looking for, for a long long time There is also a picture of some Turkey Tikka I made yesterday.... Can't wait for later.... Turkey Tikka Madras

Actually, I couldn't wait and have just made the SNS base. I'm going to make the madras later with some Turkey Tikka I made yesterday.

Just one note about the method of making the madras on here, if using pre-cooked meat, I would reduce the sauce to the right consistency before adding the meat, otherwise it could turn out as tough as old boots, especially prawns....

Phew.......

Just looked in the cupboard and found that my Kashmiri Chilli Powder is indeed Kashmiri Mirch

I am going to be making this this week using SMS's base. I'll let you know how it turns out

Maharashtrian Gosht

Ingredients:
* Boneless mutton or lamb 500 gms
* Red chilli powder 1 tsp
* Turmeric powder 1 tsp
* Corriander powder 1 tsp
* Garam Masala powder 1tsp
* Peanut powder 1 tsp (crush peanuts to a fine powder if you have a spice grinder)
* Onions 2 medium
* Green masala 1 tsp

Procedure:
Boil mutton with green masala.
Blend onions into a paste.
Fry onions till golden brown. Keep aside.
Heat 1 tbsp oil on medium heat. Add all the powder masala, fry for a minute. Add half a cup of boiling water.
Keep stirring the masala. Add another half of cup of boiling water and cook till you get a consistent paste with oil floating over it.
Add onions and cook for a minute.
Add boiled mutton, cover and let it cook on low heat for 10 minutes.
Serve hot with paratha/naan/chapatis.

Hi Curry Monster,

I've just posted a recipe on the forum which uses the green masala, its called Maharashtrian Gosht

It's really good