Only cooked about 5-6 curries with JB's base so i can't say but Taz's base is so simple to make and you can really get the spices and base down to a very thick paste, i have tried nearly every recipe posted on here for the Taz base and have not been disappointed.

Here's a couple

Murgh Makhani using Taz base and recipe by Stephen Lindsay


Chicken Bengali by Stephen again

Use Blades recipe here https://curry-recipes.co.uk/curry/index.php/topic,874.0.html

but add paneer instead of chicken then cook on a griddle pan to give the "burn lines", when you buy your block of paneer cut into 4 long strips marinade then cook on a hot griddle, once cooked and charred on all sides place on chopping board and cut into desired cubes.

Hi MA what recipe did you use for the Naga Masala, looks great.

This is a firm favourite on my Wednesday Darts/Curry night still make it to this day a wonderfully tasting dish.
DO the Taz base and method is well worth trying, no special ingredients either, for me anyway it added another way of cooking BIR curries.

Well JB all i can say is that this base is fantastic, the smell, the taste even the texture is excellent. I will be cooking a lot of dishes with this base.
Thanks JB for posting this recipe i am a very happy chappy.
Bombay Aloo using  base


Garlic Chilli Chicken

JB could you edit the recipe on the first page please because after wading through these pages only to find that the tarka has to be added after the base has been diluted, also how many cloves of garlic are added?

This is what i started with

Murgh Mussalam
Use CTM sauce then add keema and simmer adding yoghurt or cream, just to bind ingredients together.
Try adding 1 whole green chilli and 1 boiled egg.
Chicken tikka cut into strips.

Quote from: Phil [Chaa006] on August 04, 2014, 06:54 PM
It could also be the sauce for murgh-e-mussalam.
** Phil.

This is the dish i want to crack Phil, just can't seem to get that kind of sweet flavour through the sauce.
Tried using CTM sauce, in different proportions, and base along with keema but there is something missing. If anybody has a recipe for Mussalam please post.

Hi tempest  i have cooked/fried with okra and you must be careful how long you cook it for because it goes very sticky, it oozes out, and can become quite off putting. I normally just pre-fry it for a few seconds just so it stops this issue, you can also coat the okra itself in gram flour then fry and add to your desired dish. Also it does taste wonderful in a hot curry if it has not been over cooked.

I have made this and it's just an excellent dish. It's from the Tikka Mahal restaurant

Chicken Okra Bhindi (TM)
1/2lb Okra (Bhindi)
1

I do this with the bases i use i always leave overnight covered and the smell is just wonderful and the oil floating on the top is very reddish in colour.