If she looks like that then I am going to get Mrs. RD a red dot.  . Might be a bit dodgy walking down Tooting High Street though. May get offered a few goats for her.  ;D

Quote from: meggeth on February 25, 2013, 10:21 AM
I find that a 7 litre pressure cooker pretty much filled with all the veg and water before cooking produces around 3 litres of finished base.

Something very wrong there Meg.  Either you are putting water in at the wrong time or your stats are wrong to start with. How can a full 7 l pan full of veg only produce 3 l finished base? Not sure what / when you mean re the water .

Is it me ?  . A 7l start like that should produce around 14 litres finished base , give or take. In my case probs a bit more.

Quote from: RubyDoo on February 23, 2013, 07:31 PM

Quote from: Axe on February 23, 2013, 05:50 PM

Quote from: mickdabass on February 23, 2013, 03:15 PM
and also it leaves less marinade stuck to the meat when skewering up prior to cooking.

I hate tikka with claggy lumps of paste/marinade on it, it doesn't eat well. Pics say it all CH, looks fantastic.

Exactly why I do Mick's and not Blade's.  no yogurt as well = less claggy. 

It won't let me modify this.  Apologies. Got my tikkas confused. It was C2G that had the yogurt not Blade. This is still the best though . 

Quote from: Unclefrank on February 25, 2013, 10:17 AM

Quote from: RubyDoo on February 24, 2013, 05:35 PM

Quote from: Tommy Timebomb on February 24, 2013, 05:27 PM
Thank's Ruby, although I have only cooked two so far, the first was C2G's of which I thought was great and as you say Mickdabase version of which I thought was even better.
This the reason why I would like to sample Blades.
Thank's for the link. 

Blade's is good too. I just prefer, having tried a few, those without the yogurt that clings too heavily to the chicken.

You say you have tried it but there is no yoghurt in the recipe for Blade's Chicken Tikka.

Apologies. Confusing with another version. I have still tried Blade's ( see thread ) a couple of times and Mick's still has the edge for me. In fact a bit more than an edge. 

Quote from: wasp-598 on February 25, 2013, 05:28 AM
RubyDoo I need you!

RubyDoo does the 3L you made then go on to make 7L. I am using julian's base too and when it reduces down after being cooked I refill it with water to make 3L.

maybe I have the wrong consistency.

Does julian's 3L make 3L for you.

I have a big pot that has litre mesurments in side the pan ;D

Wasp. I use a 7l pressure cooker. Sometimes as a PC and but normally as an ordinary pan using different lid. I fill this pan to just over half way with onions then add the other to start. When base is done I top up with water to getvright consistency. This brings it to around 6 litres or a little over. Doing the second stage it reduces slightly so I just add water as / if necessary. When Julian says 3 litre he means a three l pot full of onions to start. Can't get the lid on until it reduces slightly. The reason I do not fill my 7 l is purely storage of 14/15 litres when complete.

Hope this helps

Quote from: Tommy Timebomb on February 24, 2013, 05:27 PM
Thank's Ruby, although I have only cooked two so far, the first was C2G's of which I thought was great and as you say Mickdabase version of which I thought was even better.
This the reason why I would like to sample Blades.
Thank's for the link. 

Blade's is good too. I just prefer, having tried a few, those without the yogurt that clings too heavily to the chicken.

Quote from: Tommy Timebomb on February 24, 2013, 05:15 PM
I am having trouble hunting down Blade's Tikka recipe.
I have found plenty of threads covering it but doing a forum search entering Search For "tikka" from User "Blade" does not turn up results.

I have also looked under the Main dishes section and cannot track it down.

https://curry-recipes.co.uk/curry/index.php/topic,874.0.html

I think this is what you are after. Mickdabase's is better though ( just my opinion of course ) 

Did this as a double portion tonight and it went down very well. Bit mild but that can be altered. Very fragrant and not too sickly. Used skimmed dried milk powder and cut back on most of the double cream in favour of low fat yogurt. The ceylon nuts here actually preferred this today. Used fresh chicken and sealed in oil at start.  No pics sorry.

Recommended ( highly )

Not sure this counts as a Jaipuri but who cares what it is called if it hits the spot. 

Quote from: Axe on February 23, 2013, 05:50 PM

Quote from: mickdabass on February 23, 2013, 03:15 PM
and also it leaves less marinade stuck to the meat when skewering up prior to cooking.

I hate tikka with claggy lumps of paste/marinade on it, it doesn't eat well. Pics say it all CH, looks fantastic.

Exactly why I do Mick's and not Blade's.  no yogurt as well = less claggy. 

Nice one CT. Certainly agree that the recipe cries out for more chilli. Looks like you used more than three cloves of garlic there too.