Was watching my Boise's wife making their style roast chicken the other night i had a portion of here it was Delicious
in my observation this is what i saw
about 500 ml tub of yogurt,add to it 3 desert spoons of Jaipur garra masala,,2 desert spoons of kashmir masala
half chef spoon of ginger garlic no colour/use chicken thighs with skin removed marinade for 4 hours or longer
.Now they were put in a wok of oil and cooked that way for about 30 mins stirring occasionally.now remove from
wok and fry in a frying pan with a desert spoon of methi and fry for about 15 mins hope you try and have good luck with it

Quote from: George on February 05, 2012, 10:08 AM
ifindforu - Why "shout" by using upper case letters and red text? If goes against most forum guidelines, many people don't like it and, if your recipes are any good, it's surely unnecessary.

thank you George but I'm partially blind,but if you would  like to change then i give you permission,by the way they are not my recipies the are from the T/A where i work

Quote from: curryhell on February 05, 2012, 10:02 AM

Quote from: Nick D on February 05, 2012, 09:21 AM
HI,

Use the standard red potatoes (yellow flesh) as they don't disintegrate as much and taste really good. (What my local uses)
The leftover oil from cooking potatoes tastes really good excellent for re-use.

Nick

I've found that you can't rely on one particular type of standard potato nowadays.  Some of the time they're consistant but they all occasionally throw a curve ball .  The only exception being charlotte or salad potatoes which is what i now use and always get  very good results.  I find that my local TA's aloo can suffer from being a little "fluffy" once in a while .  And, yes this method is an ideal way to produce a lovely spiced oil if you're in to using it once any solids have been removed.

the potatoes used at our T/A are tulip pack but i used lidl potatoes yellow or red just dont over cook

Quote from: curryhell on February 04, 2012, 07:56 PM
Next time i do Bombay Alpo I'll give this ago.   Ingredients for precooking the potatoes are similar to Curry Barking Mad's although the cooking method is different.  Are a particular type of potatoes used or will any do? Having cooked CBM's recipe many times i am sure this recipe will turn out equally good results and look forward to trying it and then finishing the dish as per the recipe.

any potatoes, Ive never seen them use new potatoes

THIS IS WHAT IVE BEEN TAUGHT AT THE T/A WHERE I WORK. IVE WHATCHED MANY TIMES THIS PREPARATION BEING DONE,BUT  WILL SHARE IN THE FORUM .USED WITH THE PREPARED ONIONS,SOME MIX POWDER,A LITTLE UNCOOKED ONIONS SLICED,A LITTLE TOMATO PUREE ABOUT HALF A SMALL ONION HALF TOMATO CUT INTO QUARTERS, START FRYING.
FRY DOWN WITH A LITTLE GURAVY OR SERVE IT SAUCEY WHICH THEY SAY. A LITTLE METHY FRYED IN WITH THE INGEDIENTS ADD THE POTATOES AND COVER WITH FRESH CORIANDER FOLLOW THIS AND YOU WILL HAVE  THE BIR TASE


THREEQUARTER CUP OF OIL
1 HEAPED TEASPOON OF PAANCH PHURAN
1 ONION CHOPPED FINE 
4 CLOVES OF CHOPPED GARLIC
2 DESERT SPOONS OF MIX POWDER
1 TEASPOON OF TURMARIC
4 CHEF SPOONS OF LIQUIDISED PLUM TOMATOES
SALT TO TASTE
AROUND 6-7 POTATOES CUT INTO QUARTERS
1 DESERT SPOON OF METHI

METHOD
PUT THE OIL IN A SAUSPAN,AND PUT IN THE GARLIC, FRY FOR ABOUT 3 MINS,NOW ADD THE ONIONS AND PAANCH PHURAN,METHI AND FRY FOR ANOTHER 5 MINS STIRING REGULARILY NOW ADD THE MIX POWDER,AND TURMARIC
AFTER 5 SECONDS ADD THE TOMATOES AND SALT. FRY FOR ABOUT 5 MINS STIRING. NOW ADD THE POTATOES
YOU NEED TO KEEP EXTRA CARE VTHEY DONT START FRYING SO KEEP STIRING  ADD A SMALL DROP OF WATER
IF NEEDED KNOCK OFF FROM TIME TO TIME LEAVING THEM COOK IN THEIR OWN HEAT DO THIS BY COVERING WITH
A PLATE REHEATING EVERY MAYBE  10 MINS BUT ALWAYS STIRING THEM UNTIL COOKED WE USE ABOUT 23 POTATOES IN THIS METHOD AT OUR T/A BUT WELL WORTH THE EFFORT .YOU NOW HAVE THE PREPARED POTATOES FOR MAKING BOMBAY ALOO
GOOD LUCK

Turmeric mustard coriander ,fenugreek,wheat flour,salt,chillies,fennel,cumin,onion,spices/contains mustard wheat and celery the product may contain traces of sesame seed and or nuts as it has been made in a factory that uses sesame seed and nut ingredients

Quote from: Unclefrank on February 02, 2012, 07:59 PM
I use this http://www.mysupermarket.co.uk/#/asda-compare-prices/rice_pulses_and_grain/shahi_pakistani_basmati_rice_5kg.html

Havent had any problems with it from doing plain rice, pilau, mushroom pilau and tomato rice.

i suppose we all got our favorites

Quote from: chewytikka on January 25, 2012, 03:21 PM
Thanks ELW, be great to find if this is available.

Chans Ltd website is a bit 90's, just an overview etc...
cheers Chewy

Hey chewy why would the bir use ship brand,especialy coming from Chinese supliers i thought they don't get on with each other i dont see the reasoning

Quote from: ootini on January 31, 2012, 05:02 PM

Quote from: ifindforu on January 31, 2012, 04:46 PM

Quote from: ootini on January 31, 2012, 04:07 PM
Hi all,

In the past when making traditional curries I've used Lamb Neck and Lamb Shoulder fillets, which after a very long time in the oven come out perfect, all the internal fat membranes etc dissolve giving it a very "lamby" flavour! Lovely stuff.
However, I've tried using these cuts in BIR style curries, precooking them in the "standard" way and the fat inside the meat doesn't dissolve, it says there and makes the whole thing a bit minging, the meat is squidgy and chewy.
I've heard talk of using Lamb Leg instead, is this the best piece of meat to use? Completely tender with no fat? Does it taste as "lamby" as a roasted, fattier piece of meat? What about mutton, as opposed to lamb?

Here's something I'm going to try, slowly roasting cubes of neck fillet in a tikka style marinade for about 4 hours at 130*c and see what it comes out like. I need the fat gone and the meat juicy, but still "firm" enough to be added to a curry without falling apart the way a 7 hour braised piece of shoulder would simply disintegrate during the final curry stage.

Any thoughts on the perfect bit o' sheep to use?
[/lquote]
you mean mutton just go to a halal shop and ask for some mutton pieces to cook them go here https://curry-recipes.co.uk/curry/index.php?topic=7671.0

Which cut of mutton is used? And is it only boiled in water and salt? no spices or base sauce?

boil in only water and some salt for one hour to cook the strengh of mutton out,then cook for one to one and a half hour in onion,garlic ginger past mixed powder tomatoe puree  cinamon ,bay leaves ,green cardamons ,and haldi plus salt

There are plenty makes of rice out there,but funny thing is some are better than others the one we use at the T/A
is badshaw aged Pakistani basmati rice check it out here ]http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=badshaw+rice&x=0&y=0][/url]easy to cook and good separation nice tasting rice/All the best