Michael that looks like a full bowl of pure pleasure  :  As this dish is a staple for me with a curry I'll have to give this a try and compare it to what I've cooked previously. Very nicely presented

That really looks mouth watering Rob    Look forward to your seekh recipe.  I've never used minced chicken in with my mutton / lamb kebabs although  I've seen it in one or two recipes.  Is it added for texture / binding purposes as i really can't see it adding to the flavour?  Or is it simply a filler used to bulk out the meat, being much cheaper than lamb or mutton?

Quote from: Madrasandy on January 15, 2016, 11:44 AM
Who the hell is missy ricardo?

Rsholme 123 Andy , a  former "contributor" here and the now "expert" and "professional" producing videos and promoting a copycat site.
Sorry guys but i've removed all the inappropriate comments

Quote from: Cummo22 on January 15, 2016, 11:35 AM
can anyone help
I have made a chicken pathia following the recipe of misty Ricardo online its is one of the best i have tried
the only thing is that even though i am using mild chili powder it still turns out too hot
what is making it hot??

I think the obvious thing to have done,  would have been to have posted your question direct to the video creator on Youtube Cummo22.
Whilst members on here will try and help, the best reply would come from the producer of the video rather than us trying to second guess his response 

Quote from: Cummo22 on January 15, 2016, 12:12 PM
Why is he waving the bay leaf and cassia around in cold oil at the start of the video? Is it some kind of ritual? 

Good observation Sverige.  I'm still trying to work that out too 

Yet another dish that's been on my radar    That looks pretty tasty Gav 

I would suggest you read this thread and don't waste time chasing shadows.  The oil is but one SMALL contributor to the BIR flavour and smell - that's my opinion anyway  ;D

https://curry-recipes.co.uk/curry/index.php/topic,8533.msg75496.html#msg75496

Next time i do some tikka, i'll definitely give this a go.  Very interested in the "blended green massala(blended green chilli,corriander,mint and green pepper)"  Can you get the proportions jb.  And what dishes does he use this in?

Keep it coming jb.  It's like CR0's own soap.  May have to make another visit later in the week myself  For validation purposes of course 

Well at last i can post something positive about the journey.  It certainly has been a bit of a learning curve for sure.  The jb base is working well in providing a good neutral tasting gravy allowing easy identification of different flavours when playing around with ingredient order and quantities.  Another plus is the use of chef Imran's Viceroy pre-cooked chicken recipe.  This has provided nice mildly spiced succulent chicken which stands up nicely to the freezer test.  And the flavour it adds to the dish is in no way overpowering.
How close am I to creating my local's vindaloo currently?  If i'm honest, probably about 65% there.  Not great I know but believe me its a lot closer than when i first started.  I will never achieve 95% let alone 100% unless I use their mix powder and their base.  The best i'll be able to do is create a vindaloo with "the taste" and "the smell" with as many characteristics of their dish as i can emulate.
Tonights efforts I am pleased to say are very encouraging, after about 15 attempts todate. The kitchen, as well as the curry, is full of the smell and it does have the restaurant taste.  At last i'm getting closer  ;D  I think i've got the ingredient sequence now correct along with technique which indeed does result in providing that restaurant taste and smell.
My visit to Vindaloo earlier in the week has indeed helped with the journey.  Having nailed certain things and reset my expectations to be realistic, I can now play with ingredient quantities and assess their impact a lot better than before.  Once i have achieved the right balance of heat, sharpness and tomato hit, all that remains is to tweak the mix powder to get closer to my local TA/BIR.  I may just have to go get some when I think i'm getting real close    Anyway, here's tonights efforts, with which I am very pleased.  Still some miles to go yet though 

Here's the vindy



Followed by a close up.  Colour is nigh on exact to the dish itself



Plated up but picture  seems to have darkened a bit



This is almost as satisfying as when i nailed the Elaichi NIS 

Thanks for posting.  Very professional video there CAB.  I've never tried monkfish, let alone in a curry.  But the end result certainly looks like a restaurant quality dish.  Did it taste as good as it looked?  And the music certainly got me in the mood for my vindaloo a later this evening  ;D

Beautiful looking curry there Naga.  You do like your greens Keith  I must give Loveitspicey's recipe a go when i get fed up eating my vindaloo efforts  ;D  Have only ever cooked this curry once before just after joining the forum, using Razor's recipe which I did enjoy.  I'm sure i'll enjoy this one equally, having gained a bit more knowledge since then  :
Kitchen is currently smelling very BIR after the latest vindaloo effort.  Very promising