Quote from: uclown2002 on November 14, 2012, 11:36 PM
I'm marinating my chicken right now ready to cook the chicken tomorrow.

I'm awaiting delivery of some skewers at the moment so would like to know best alternative method for cooking the chicken using an oven and/or grill.

I intend to use most if not all of it in forthcoming curries so am I right in thinking I should  undercook it slightly?

I generally oven/grill chicken tikka and use a tip(s) from CBMs book.  I cut the uncooked chicken breasts once, lengthways (perhaps twice if the breasts are particularly large).  Actually I get my butcher to do this.  Marinade and cook (oven/grill) them this way.  When they are done allow them to settle for a few mins and then cut across the grain to get your bite size chunks.  I think there is less chance of over-cooking/drying out the chicken this way.  Cooking times will vary.  Mine are usually done in 20-25 min at 190 degrees in an electric oven, and then a couple of mins under a hot grill, to char. But ensure that the juices run clear in the oven.  I also check the chicken is cooked properly by cutting into one of the plumper areas.  One other thing is to allow the marinated chicken (from the fridge) to warm up at room temperature before cooking.  Enjoy Blades tikka recipe!

Rob     

The Jalfrezi/Prawn Puri vid shows more of the kitchen (and the chef).  All looks pretty good to me.  I'd be happy with that trolley shown at the end of the vid being wheeled out to my table.  And the naan looks to die for!

Rob 

Seems to a quite a bit of pastes and off the shelf powders in the dishes.  Quite like the idea of the Aloo Bhaji with finely sliced (chipped) potato.  Might try that.  The 2 egg Bengali Style Omelette with 3 chopped chillies looks like a winner.

Just noticed a stack of youtube videos uploaded about a month ago by this Indian and Bangladeshi restaurant.  Only watched a few so far (this one and the staff beef curry).  Interesting!  Also, the chap narrating the cooking offers viewers to write to them if they want the recipes.  See what you think chaps.  If you search in youtube for Viceroy Abbots or pabda20 the whole lot should display.

Viceroy Brasserie Abbots Langley,watford cheff Imran cooking

Rob

Thanks for the comments guys.  Going to have a go at a Chicken Chasni this week.  Never had one before.  Interesting reading the various recipes here and learning something new every time.  Just twigged the significance of the first base reduction/oil content of different bases (i.e. Taz).  Reckon I have been under-cooking the spices.

Will definitely go easy on the naga next time.  I think it works well in a Jalfrezi and Chicken (Tikka) Naga Jalfrezi is quite a popular restaurant/TA dish in Birmingham.  Invariably described as a Chefs Specialty and very hot.  I'll try 2 tsps next time. No more.  I am still suffering after Saturday night!

Rob

I'll take the plunge.  A few photos from this week.  Last night?s dinner was Chicken Tikka Masala and Chicken Naga Jalfrezi, both served with Egg Fried Rice.

Chicken Tikka Masala



loorydo?s recipe with c2go base and no cream. Blade's tikka.  As usual the wife loved it.

Chicken Naga Jalfrezi



CBM?s Jalfrezi recipe using c2go base, chalice hot curry oil and 1 ?  tbsp Mr. Naga Pickle.  On the warm side!  I managed two spoonfulls.  Pretty good though.  Will make it again.

Egg Fried Rice



So far this is my best fried rice.  The rice was prepared using Dave Loyden?s (Undercover curry) Pilau method, and with the KD2 egg fried rice recipe ingrediants.  Amoy reduced salt soy sauce.

One from earlier in the week.

Punjabi Tandoori Masala

 

My first go at Stephen Lindsay's recipe , with c2go base and Blade?s tikka.  Great recipe!  Will be making this regularly. Sorry about photo quality.

Rob 

Thanks for the advice guys.  Was also thinking about trying out food rings for the rice, not sure though as I think it can look good on a oval serving dish as well. 

Made up a couple of curries last night to have this evening and whilst making them mentioned food art/presentation to the wife.  This was her take on it.  Not quite what I had in mind, but we laughed all the same!



Rob 

Been playing around with food presentation and wonder if anyone has any tips/ideas/opinions?  Particularly interested in starter appearance.  My mains are usually limited to a sprig/sprinkle of coriander, possibly a chilli flower (depending on the dish), often enough perhaps, but I do like tarting up starters and have bought a couple of chef's bottles for plate decoration.  Check out this short video ad for a Bangladeshi restaurant in Wales.  Look at that lovely onion bhaji plate decoration at 00:46.  I'm working towards this (more difficult than it looks). It's not just a visual thing of course as you can use two contrasting chilli sauces, for example.  Nice bit of kitchen footage in the vid as well, with base gravy in use, thank goodness!

Asha Balti House Intro

Rob


   

Quote from: Stephen Lindsay on November 07, 2012, 11:47 PM

Quote from: getonthegarabi on November 07, 2012, 10:05 PM
Many moons ago in Manchester it was possible to order a bir Chicken Tandoori Masala.  It was a red, mild/medium sauce, made with off the bone tandoori chicken.  Not sure if they still do it there, but they don't in the Midlands.  Remember asking a local TA here and even after describing it they said no, but we can do you a CTM.  The Chicken Punjabi Masala looks the business.  Will be making it tomorrow.  Cheers Stephen.         

As I understand it, the Plunjabi Masala and Tandoori Masala may be different names for the same dish. Let me know how you get on?

Came out lovely Stephen!  Very pleased.  A proper bir Chicken Tandoori Masala (as I remember it).  A great recipe I will make often.  Thanks again.  Took a photo and will post it later. 

Rob

If anyone visits Birmingham I can recommend this place for cooking equipment:

http://www.gohilemporium.co.uk/

It's easy to pass it by as the shop window mainly displays Indian art and crafts, wedding stuff, etc. However, inside at the back it's an Aladdin's cave for home curry cooking equipment.  There isn?t any industrial scale kitchen things, e.g tandoor ovens, but there is a huge selection of stock pots, pans, balti dishes, tiffins, masala dabbas, bain maries, tableware, and so on.  There are literally hundreds of types of balti/serving dishes.  Standard stainless, copper based, copper, iron, ornate designs, in all shapes and sizes.  I have seen restaurateurs there haggling for bulk orders, but the prices are pretty competitive anyway. My last purchase was a neat little wooden handled chapatti toaster, with feet so it sits perfectly over a small halogen ring.  Cost 2 quid something.   Pictured here, stood up at the back of my hob.

https://curry-recipes.co.uk/curry/index.php?topic=8835.0

One thing to remember is they open at around 11.00 am.  They don?t seem to have a mail order service.

Rob