Hi, made a butter chicken yesterday and used a teaspoon of ghee as recommended and found that I really don't like the tang of it. What are your guys opinions?

Ed

Bob that looks great, recipe by any chance?

Ed

Hi Andy

This is one of my fave GCC! 976Bar's

https://curry-recipes.co.uk/curry/index.php/topic,8362.0.html

Enjoy

Ed 

I'm looking forward to it and am in no rush. It would be good to see an example of the layout and a recipe just to get an idea of how it rates against CBM's, Julians etc etc

Ed

Hi I buy the golden spike brand from asian supermarkets in Sheffield, the plain are large thin and round and lovely to eat with. I believe the bakery is in London? Here,s a selection of what they do.

Ed

http://www.google.co.uk/search?q=golden+spike+bakery&client=safari&hl=en-gb&source=lnms&tbm=isch&sa=X&ei=nKCbUdzbBpK00QXT9ICADQ&ved=0CAYQ_AUoAQ&biw=1024&bih=672#biv=i%7C1%3Bd%7ChF422D3KsAM-TM%3A

Hi Chris is this your mixed powder for this recipe?

Ed

2 Tbsp curry powder (mild madras)
2 Tbsp corriander powder.
2 Tbsp turmeric powder.
1 Tbsp paprika powder.
1 Tbsp cumin powder.
1 Tsp chilli powder.

Hi Chris

What is your preference to either skin on or skin off, also I suppose thighs or quarters would also work?

Ed

WOW!!! Just made this and it is now my fave! Was worried about the pungency of the mustard but once marinated it blended it really well and gave great flavour with a nice amount of heat! Also did the chaat masala on about half of it and it gave it a great zing!

Well done Chewy

Ed

Hi the tenderloin is a small finger shaped fillet underneath the breast if you turn it over. I just remove this and cut it in half along with the rest of the breast

Ed

Hi stumbled across the link to CT's video link to his RJ which is great and deserves to be in this section, hope it's ok to post, if not please remove.

https://www.youtube.com/watch?v=Ms2dqvaNCRU

Ed