Looks great Naga, Pat Chapman gets a bad rep on here sometimes but I've been using his Tandoori Masala recipe for years and I think it's superb.

Quote from: loveitspicy on December 05, 2015, 12:32 PM
Stephen - Have to post some pics of that fodder mate

Are you open for one more ? mind you its a bit of a trek back but could be worth it

best, Rich

Rich - our drummer's not coming as he has a gig with another band so there is a spare seat going lol

Well I have the boys from the band coming round tonight so it is:

Poppadoms
Onion chutney
Dips yellow mint sauce
Mango chutney

Chicken Tikka Masala
Chicken Punjabi Masala
Lamb Kofta Karahi
Plain rice
Garlic Naan

Quote from: BRISTOL86 on December 03, 2015, 10:45 PM
Thanks Stephen! Just finished the base and this is how it came out - looks broadly similar to others in the Taz thread so hopefully I haven't gone too far wrong!



Looks good to me!

ty CH for describing me as the Taz expert - no pressure lol. I can confirm that over many years of using this base I've never blended it and returned it to the pan. I make sure the veg is thoroughly cooked, let it cool a little, then blend immediately. I've used both a stick blender and a liquidiser to good effect. The base has so much oil it will keep for at least a week in the fridge. You can freeze in portion sized batches too and I've done this many times also.

As an aside I've just finished making six portions of Punjabi Masala (3 pans going at a time x 2 batches) as I have band mates coming over on Saturday for curry and beer. Tomorrow it will be CTM X 6 and then on Saturday Lamb Kofta curry x 6. There will be plenty left over!

As fried says you need to follow the cooking method as the Taz base and method go together.

Hope this helps, any problems give me a shout.

Looks great CH, it does indeed have similarities with the Punjabi Masala served in Scotland, especially with the emphasis on tomato. However the coconut, butter and cream take it away from the PJM and into Murgh Makhani territory.

CH I can only speak from a Scottish perspective. My g/f and I frequent a fantastic restaurant here in Dundee called Cinnamon and we regularly have their Chicken Shaslick. If I was to describe it I would say it is basically Chicken Tikka served on a sizzler dish with peppers and onions. In the plate they serve salad and rice and you get a bowl of sauce (a bit like CTM sauce) on the side. It is a very tasty dish but also very mild and I know you like your curries hot.

I have successfully scaled down the Taz base recipe by half, i.e. a half kilo of onions. There is a lot of oil in the base which gives it a good shelf life in the fridge. Enough for 4 to 5 curries, I guess making a one third batch might be possible giving you enough for 3 curries.

How about some Pakoras or Samosas?

Beer and curry, the perfect combo - welcome.