Quote from: DARTHPHALL on September 02, 2005, 08:24 AM
I`ve not tried Bruce Edwards Recipe yet.
Do you find the lovage seeds overpower the dish in anyway ?

Hi Darth,
The first time I made this recipe I was warned the Lovage Seeds (Ajwain) was a bit overpowering so only added half the quantity. I found this just about right without a dominating taste. Do try this one, it really is excellent and a sure fire winner for any newcomer wanting impressive results first time.

Ray G

Quote from: Chillibotty on September 02, 2005, 01:17 AM
Take a piece of the tandoori chicken fresh from the oven and let as much sauce drain from it as possible then roll in flour and dip in the batter to coat it.

Sounds rather nice!
This sounds like Pakoora's made with a coating of batter. Have you tried substituting the Self Raising Flour with Gram Flour
(chick pea flour)?
I tend to spice my Gram Flour Batter with a tsp of Garam Masala before mixing as well.
Although unlike yours there is no self raising agent in it so I imagine yours puff up and have a light fluffy coating?
The Tandoori Chicken is a new slant on it so worth adding to my recipe list. Cheers!

Ray G

Which restaurant in Bradford? I live and work round here and might have met that fiery fiend myself!

Ray G

Quote from: DARTHPHALL on September 01, 2005, 10:56 PM
Please someone remind me to post the full recipe this weekend as I'm so busy with my I.T business ( & full time job).

Yes Darth, stuff your jobs and get posting, this weekend please. I am sure there are plenty of eyes and ears out there..............even if you sometimes don't get a reply. Anyones thoughts, ideas and recipes are interesting!! Even yours mate!

Were waiting.......................................!!

Ray G

Nice one Chiller!
I am a big fan of Bruce Edwards method too and your pics look great. In fact they jump ,out of the screen in cinemascope they are that big! Your base sauce and final dish look to have a lovely deep colour and a look of the real restaurant curry, well done!
Can you give us all an opinion what you thought of it, from the preparation to the final taste compared with what you expected it to be like.
Did it "do it for you"?
I have also done his Madras and this was very good. Certainly 8/10 for authenticity.
And welcome to the site by the way, nice to meet you!

Ray G

Hi Gaz,

Welcome to the site that has it all!

Chillibotty..................cool name mate ( or is it a hotname!!!)! Obviously like a nice Vindaloo then do you!!!

Ray G

Quote from: paast10 on September 01, 2005, 04:54 PM
It was boneless skinless breast meat - it came in a large bag - frozen - from Costco.? Some other americans had recommended that I use it as the price of fresh chicken boneless skinless breasts here is insane.

Hi Payal,

I shall stick my neck out here and say I reckon your problem is tough chicken of poorer quality and also due to the fact it was frozen and dare I say it.......cheap!!
It may be better value to buy a bag of frozen but I find it to be tougher. I don't know why, maybe older Chickens, hence cheaper or perhaps the rapid freezing process destroys the texture?.
I don't buy bags of frozen as I also find it's a bit like shoe leather.?
The moral being "you pays yer money you gets the goods" !!
The price of chicken breast over here is insane I agree but they do give consistently good results.

Ray

I can get these from Holland and Barrett's health food shop but they are pretty dear. I just find it interesting this chef uses them in preference when most use the Cassia Bark. I do find the quills more fragrant though. I think this new book might be interesting...........hopefully.

Ray

Heres something a bit interesting.
The chef from the new forthcoming "Authentic Balti Curry Book" says on their website he uses and recommends Cinnamon Quills and not Cassia Bark in his restaurant style curries.
It is interesting most of us on this site use Cassia Bark. I have e-mailed them with the question "where do they get their stock of Cinnamon Quills from" as I have never seen true Cinnamon Quills in any asian shop I have been in to.

Ray

It smells fantastic as I am sure those I have sent some too would agree. I don't think this is used generally in restaurant curries but am sure it could be added to a dish or substituted for say Garam Masala for a more interesting result.  I think one or two are experimenting with it at the moment so will be interesting to see their comments

Ray