Rings a bell, in my recent experiments in the cracked it thread (I should edit that thread and rename it, its gone rapidly downhill after the initial posting  ;D) the method Ive been using precooks the chicken in water/oil and gravy and then your leave it in the remaining juices until you want to cook with it. When you add it you also add any remaining juices

CQ:Thanks for that, I think you are right, its almost certainly a process like that that generates the intensely flavoured oil that the BIRs use

I had to chuck some of my spiced oil away a couple of weeks ago, the oil itself looked ok but the bits of curry gravy in it had gone mouldy. (I hadnt been keeping it in the fridge either)

Sounds great, thanks Ray

Did it taste like a BIR ray?

I want a book that teaches me to cook!

I've got so many Indian recipe books and so few of them actually have any decent instruction on cooking techniques. A recipe will give instruction on how long to stir fry/boil/simmer for in each step but not actually explain what you are looking for that designates the step is complete or any of the theory behind what is going on.

For example: typically after adding a spice paste into hot oil you are told stir fry for x or wait x minutes, and what you are actually waiting for is the oil to float which signifies that the masala is cooked.

The best book I own for talking about actual techniques is prashad (cooking with Indian masters)
http://www.amazon.co.uk/exec/obidos/ASIN/8170230063/qid=1139146602/sr=1-4/ref=sr_1_0_4/026-2902072-0874813

It goes into real detail about each of the steps of Indian cooking (bhunno, bhargar etc) why,how and what to do at each step and many other tips from the chefs.


Does anyone know if an Indian cookery course exists on DVD or VHS? I dont mean like the balti kitchen for example which demonstrates the cooking of recipes more something that will spend half an hour on how to fry an onion 

I guess the real answer to this is to go on an Asian cooking course for a couple of years full time  ;D

Hi CQ, I did and it didnt make a huge difference. The oil looks great coming out of an authentic rogan josh though, deep ruby red 

Wow, looks awesome

Whats delhi belly about? (and whens it on) (cue amusing response    )

If you watched any of the thai programmes did you see the guy making roti, unbelieveable how he handled the dough, he just spun it out with his hands until it looked paper thin without breaking it.

Cheers CC

This is recipe for the authentic rogan josh, its very good indeed,

2      1" chunks     fresh ginger, peeled, coarsley chopped
8      cloves        garlic, peeled
2      cups          water
10    tablespoons   vegetable oil
2      pounds        boned lamb shoulder or leg -- cut into 1" cubes
10    whole         cardamom pods (just the seeds, crack the pods get the seeds and thrown the pod away)
2      whole         bay leaves
6      whole         cloves
10    whole         black peppercorns
1      stick         cinnamon
2      medium        onions, peeled, finely chopped
1      teaspoon      coriander seed -- ground
2      teaspoons     cumin seeds -- ground
4      teaspoons     red paprika
1      teaspoon      cayenne pepper, gounnd (adjust to taste)
1      teaspoon      salt, to taste
6      tablespoons   plain yogurt
1/4   teaspoon      garam masala (your favorite)
1      dash          fresh ground pepper to taste

Put the ginger, garlic and 4 tablespoons of water into the container of an  electric blender. Blend well into a smooth paste.

Heat oil in a wide, heavy pot over a medium-high flame.  Brown meat cubes in several batches and set aside in a bowl.  Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil.  Stir once and wait until cloves swell and the bay leaves begin to take on color.  This just takes a few seconds. 

Now put in the onions.  Stir and fry for 5 minutes or until the onions turn a medium-brown color.  Put in ginger-garlic paste and stir for 30 seconds.  Then add the coriander, cumin, paprika, cayenne, and the salt. 

Stir fry for another 30 seconds.  Add the browned meat cubes and the meat juices.  Now put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until  yogurt is well blended.  Add the remaining yogurt, a tablespoon at a time in the same way.  Stir and fry for another 3-4 minutes.

Now add 1 1/4 cups water and bring the contents of the pot to a boil, scraping in all the browned spices on the sides and bottom of the pot.  Cover, turn heat to low and simmer for about an hour or until meat is tender.  Every 10 minutes give the pot a good stir to prevent burning.

When the meat is tender, take off the lid, turn the fire to medium high and boil off some of the liquid, stirring all the time, until the sauce is thickened.

Sprinkle the garam masala and black pepper over the dish and mix them in just before you serve it.



I cook the onions for a lot longer than 5 mnutes, I do them until they are definately slightly brown, also at the end I boil off almost all of the water so Im left with a really thick sauce