THANK YOU VERY MUCH for this recipe too!

In comparison to other recipes I've tried, I'm surprised by the very small quantity of sugar and the absence of coconut powder.

Anyway, I'm looking forward to testing it (and my wife to tasting it)!

Thanks for your precious hints!

I did well to ask, because my assumptions were wrong.

Is the sauce cooked WITH or WITHOUT lid?

I tought so, but I'm glad to know exactly how you were taught to cook it.

Can I repeat my question: how many ml does a soup ladel stand for?

Just another question: is there no almond powder?

THANK YOU SO MUCH for providing this recipe!

Just one question: how many ml a soup ladel stand for?

I still hope you'll post the Chicken Tikka Masala recipe soon...

THANKS AGAIN!

To focus on the subject of this topic, I'd like very much the two favourite recipes of my wife:

Chicken Tikka Masala

Chicken Korma

Thanks BB1!

Quote from: bigboaby1 on January 15, 2013, 02:43 PM
Think i've started world war 3

I absolutely don't see it that way! You've simply offered us a new cooking technique and we're glad to learn and want to be sure to proceed correctly with the greatest accuracy.

Thank you so much for your sharing and KEEP POSTING!

Quote from: bigboaby1 on January 14, 2013, 02:40 PM
when using the watered down version of base sauces used on this site you have to reduce it for it to thicken with my base sauce this doesn't happen..as soon as it hits the pan it immediately loosens and keeps it consistency the whole of the cooking time..no need for sieve lol.....                               

That's where I need more explanations: does this mean that instead of using 300ml of a runny garabi, I'd use only 100ml of your base sauce.

The problem is, for example with your recipe of Chasni, that you say to add more sauce without saying how much.

I'm worried about the Red Chilli:

Is it Red Chilli Powder?

Is the final gravy not too hot?