Quote from: livo on May 02, 2015, 12:45 AM
The Tikka was marinated for about 16 hrs overnight,  but I've now read that 2 hours is recommended for Chicken Breast in Yogurt.  I can't say that overnight hurt it though.

The Chicken 65 was only marinated for about an hour, but the spice coating on that is more external and fried.

yes few of the cooking shows say it makes no difference. but when you use the yoghurt to soften the meat 2 hours world work  ;D ;D

Quote from: loveitspicy on May 02, 2015, 03:44 AM
Hi Kattis

Welcome

many recipes to get your teeth into on this site - probably the best site on the net!

best, Rich

Thank you very much, look forward to getting "stuck in"  ;D ;D

Quote from: livo on May 02, 2015, 12:49 AM
Hello, and yes it can be a bit daunting to enter a forum like this. You'll soon get the idea.  Start with the basics and work up.  The search on the black banner menu works better than the search box up top.

Base gravy, fundamental spices / powders, pre cooked meats, Garlic and Ginger and a big bag of onions.
Job done.
Plenty of very helpful members here.

thank you very much 

yes so i see, i run a big UK thread on a phone forum, but the layout here is different of course, will work my way arounf it  ;D ;D ;D

Quote from: Davegrc on August 17, 2014, 03:02 PM
I have attached a PDF file that covers my current methodology to produce curry pastes !

these are fermented pastes so the Lactic acid you see on  the label of the commercial curry paste jars is a byproduct of the fermentation process !

I have many different spice blends but the process is the same as described in the attached in producing spice pastes !

The object is to get as close as possible to that perfect curry as you can from a paste and I have set Pataks pastes  as my standard !  given I can not buy these where I live

Please I am open to any comments suggestions and questions !   least it be about my spelling or grammar



Cheers

how does one answer here ````

shit jard to work out this place :D:D

Quote from: Admin on May 19, 2007, 10:46 AM
Watched this on Rick Steins programme, from a real curry house in Bradford, worth a shot i think. - Lamb or Chicken Karahi

Ingredients
Lamb (1.5 inch cubes) (could use chicken or other meat etc)
3 Tablespoons - Ghee (could use veg oil instead i think)
3 Large Onions - Finely Chopped
1 Can Tinned Tomato
15 Garlic Bulbs
1 Cube Ginger
1 Teaspoon Salt
1 Tablespoon - Coriander
1 Tablespoon - Cumin
1 Tablespoon - Chili Powder
1 Tablespoon - Paprika
1 Tablespoon - Turmeric
1 Handfull of Spinach Pureed
1 Teaspoon Garam Masala
Coriander to Garnish

Method

Take a stock pot
Heat Ghee
Add Onions fry until softened
Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree (30 - 40 seconds).

Put the puree into the stock pot on a medium heat and add lamb (or chicken if using) and 1 teaspoon salt.
Cook gently (medium high heat) until starting to become darker
Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
Cook until the ghee (oil) rises to the top this is the sign the lamb/chicken is cooked.
Add in pureed spinach and stir for 3 Min's.
Add Coriander and 1 teaspoon if Garam Masala.

This looked the business on TV and came from a real chef from a curry house in Bradford, so perhaps there is something to this, could be worth checking out.

Stew

looks good

Quote from: Curry addict bob on April 27, 2015, 10:38 PM
It's only Monday but I had the urge to make my faithful tikka masala I was shown by a chef how to make this around 10 years ago and I never get fed up of cooking and eating this.

looks really good

Quote from: livo on May 01, 2015, 12:30 AM
Here are some pics from yesterdays cook. All day in the kitchen but had fun and learnt a lot along the way.

First up is what might be Ali's Chicken Tikka.

Marinated and ready to cook.

First batch cooked .

and finished. 1.2kg of breast turned into Tikka.

how long did you marinate for ??

Quote from: livo on May 01, 2015, 12:30 AM
Here are some pics from yesterdays cook. All day in the kitchen but had fun and learnt a lot along the way.

First up is what might be Ali's Chicken Tikka.

Marinated and ready to cook.

First batch cooked .

and finished. 1.2kg of breast turned into Tikka.

wow looks really good   

yep the curry here look super good soooo looking forward to trying them