Quote from: Robbo141 on February 01, 2025, 05:49 PM
Livo, I have one recipe typed up long ago that uses Taz base.  I just entitled it 'Taz Basic Curry'. Must've been ok for me if I typed it up -

Well Robbo, that one's pretty good at cook's taste test. I'll know better when it's dinner time.  For some reason I'm finding the Taz Base a little salty even though I followed the recipe.  I'll be leaving the salt out of this dish next time.

I've also cooked a basic Mild Lamb Curry using 1 heaped TBSP of Ashoka Mild Curry Paste, with the first reduction of Taz Base.  Again, pretty tasty on cook's test although, again a little salty.  Both used Misty Ricardo pre-cooks so I wonder if I was heavy handed there.  They should be fine when served up with rice.  I won't mention it to the other diners and see if it's just me.

The third curry so far is a Butter Chicken that used the fake Tikka pre-cook from Cook4One and a mix of about 1 part Taz base and 3 parts Makhani gravy.  I like it a lot.  The tikka pre-cook is a regular from now on.  I used it all, so I'll need to do it again to try a CTM.

Curry number 4 is Masala Prawns which is a favourite here but does not use BIR method or Base Gravy.  I'm about to cook it soon because I always do it right before serving.  It's meant to be served on Saffron Rice, but I have no Saffron.

The chicken tikka pre-cook could be a game changer for me. It certainly tasted pretty good straight out of the pot.  I will need to use less water next time as Ì was unable to get to the nearly dry point.  It has been observed here that our chicken breast is possibly being pumped full of water.  I know that when I try to fry some it tends to release a lot of water which bubbles away before browning begins.  I cooked some chicken breast a few months back and weighed it to find there was a 30% loss.

Quote from: Peripatetic Phil on January 26, 2025, 02:43 PM
One question, if I may Stephen ?  Why have you decided to "make all [your] curries with Chicken Tikka" ? 

We will have to wait for Stephen to answer for himself, but I know what I've just found.  Stephen has referred to the Cook4one website resource.  I've seen it before but never really paid it much attention.  I think that may have been a mistake.  So, today I found another future "go to" pre-cooked Chicken.  I usually do Misty Ricardo's because I like the depth of flavour he gives to both chicken and lamb pre-cooks, and I will continue to use it.

However, if you haven't yet tried it, you need to try Cook4one "fake" chicken tikka pre-cook.  I'm planning on a Butter Chicken (Makhani Gravy already made) and probably a CTM.  This chicken isn't Tandoor or oven or grill. Simply spiced and boil, like other pre-cook chicken.  Amazing for tikka / tandoor style chicken curry and so easy.  I used Tandoori Paste instead of powder masala and I pimped it out by adding some G&G paste, dried mint leaf and a squirt of LJ plus a little Deggi Mirch for good measure.  I think next time I do it, I'll also include a splash of Mustard Oil.

My Taz base dishes have been put off till tomorrow because we have too many leftovers in the fridge.  Taz base done. Mixed Powder done. Pre-cook lamb, chicken and fake chicken tikka done.  Makhani gravy done. Frozen Roti Parathas in the freezer.  Spice sensitive daughter on holiday trip for 10 days.  Mrs Livo will be over curry by the time they get back.

Quote from: Stephen Lindsay on March 17, 2012, 10:57 PM
MURGH MAKHANI

This all that is left of this recipe.  Just the title.

Thanks Robbo. It doesn't come more basic than that, but it will certainly allow anyone to judge the potential of the gravy and mixed powder.  That will be #1 dish for sure.  I'm about to sit here and search for the dishes in the list Phil provided to see if any are still usable.  I already know that for some odd reason, many of Stephen Lindsay's recipes are missing.  The threads are still there but the Original Post of each has been cut off part way through.

Edit:  I've just searched for 12 recipes from the list Phil provided.  Only 1 of these had the recipe. The Bulk North Indian Chicken Special - with Taz's Base.

I have my Taz Base made as well as a quantity of Mixed Powder. Tomorrow is pre-cooks and hopefully a dish or two.  What dishes I attempt will depend upon what I can find still intact here or maybe just wing a few.  It's a shame the forum is in such a state of disrepair / decay as far as historical integrity goes.

The forum is broken.  I'm reading through Taz Base threads from the search results (34 pages) and any links provided within posts lead to 404 errors.  How sad.

Pictures are missing and Stephen Lindsay's ingredients for the Chicken Jalfrezi are 1 portion of pre-cooked chicken.  Not very useful.

It actually appears that all (or most) recipes posted by SL have been truncated. Several have just chicken and nothing else and others are apparently (possibly) incomplete.

Thank you Phil. More than enough for me to use the search again, and hopefully with more success.  I'd searched for "Taz Base" and I ended up in a recursive loop for some reason.

And, Yes.

I have my ingredients ready to go, and my spice sensitive daughter departs tomorrow on a 10 day trip to Bundaberg Queensland.  Let the curry festival begin.

It dawned on me that I don't ever recall making and using Taz base, so I thought I'd better give it a try based on Stephen's post.  Anyway, what I found is that the references to it on the forum are a complete mess.  Posts moved around by CA back in the day, links to posts within posts that go back to the same posts you've already read, etc.

I've found the mixed powder and base recipe, so that's taken care of.  There is however not much I can find on actual curry recipes specifically for use with these.  Am I missing them or is it just use whatever recipe you want but substitute the base and powder for these?

When I read a post like this Stephen, I am inspired to cook a curry using the described method and core ingredients.  Of particular interest here is the apparent deviation from what may be considered the recognised BIR method to achieve BIR standard dishes.  The order of using the ingredients appears "arse about" but you have explained why it works, being the volume of oil in the base. 

I'm interested to know how frequently you do include the ground fenugreek, as I think this is a highly influential contributor to the restaurant style curry aroma and flavour.  I learnt 30 years ago that it adds a character to a dish that I thoroughly enjoy.

In reply to the original question, I have no idea.  I've not limited myself to a single base or mixed powder, but experimented with nearly everything I've found.  Some dishes are superb.  Others are enjoyable but nothing special and I've had more than a few duds, but rarely inedible and I can usually tart them up.