Hi

Girls and Boys I think I've got an idea!
How about ordering a Medium Curry Sauce from Malik's then we can all watch, me in the TA and you on the internet and see what they do. That should start some debate!! Also order a Chicken Balti then we will know if they are a Balti House or just a BIR with a jar of Pataks?

Regards

Hi
Petter and Jen, please if you will what was this secret ingredient that you discovered?
Regards

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JM, to answer your own question, did the par boil effect the marination? also please what cut of chicken are you using, bone in or out? Mikka, you could always spatchcock a whole bird that would give a really impressive result.

Regards

Hi
Par boiling the chicken will stiffen the meat plus flush(the scum stage of meat cooking).
Regards

Hi

Peter if it's balti you won't to cook, please don't get bir base and balti base mixed up.As bir route to a balti is going to send you down the pataks road. yes it will be OK but not the midlands balti from the 80's that we both know.

Regards

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PP, thankyou for your continued efforts. Now there is nothing to stop us leaving raw chicken sitting a marinade in a warm kitchen is there! By Jove I think you've cracked it.

Regards

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Petter sounds like you miss propoer balti I know I do. You say you have copies of 100 best balti recipes but do you have them all? It just seams to me that your almost doing too much in the finish as regards "stuff". I would love to be able to get that balti zing again like back in the day.

Regards

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Mikka, you commented on the Indian/Chinese fusion that we know today but this has been going on for thousands of years this recipe reminds me of a Chinese sauce where garlic and fresh chili's are used. It seems odd that a south Indian sauce (the title) would use dried chili from the north of India. But that's restaurants for you.

Regards

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Peter thank you for the quick response, have said book and will dig out! Second phase seems too much for a balti, as a rule I note that base plus meat, on the table. Then P off you drunken bum! O don't forget the fresh coriander [one of your five a day] and a nan you could sleep under.
Regards

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Peter, please could you tell me were this recipe came from. The base links to certain books but the second stage is almost a base again in itself.
Regards