Have seen tomato soup used in a lot fo butter chicken recipes .

Traditionally wood is used but charcoal & lava rock are the norm in  these ovens . Meats are skewered & breads are placed one the brick surface . Chicken when placed in the oven usually run afoul of the flames

CC

I use a Tava type on a built-in Jenn-air gas range ( similar to a wok )....it is quite thick and after seasoning it does turn black . Never wash it.....just wipe with paper towel .

CC

Welcome aboard deelay...enjoy the ride - there is a wealth of info on this forum and we are here specifically to help one another to improve our knowledge of BIR cooking .

CC

Hi Mark -
I inherited this recipe from a friend of mine who stated that he d/l it from a food website . I have used this spice mixture on a number of occasions and find it quite unique . I shall do some digging and see if I can find the website .

CC

Made a Dhansak dish using Darth?s base sauce?.turned out quite well . Give this recipe a try and I think that you may be pleasantly surprised .

Ingredients

    675 g    pre-cooked chicken ( use Darth?s method )
    500 ml   Darth?s base sauce
      1 tb   ghee or vegetable oil
      3      garlic cloves; fine chopped
  1 1/2 tb   balti masala paste
      3 cups cooked lentils
      1 tb   granulated sugar
      2 ts   vinegar
      2 ts   balti garam masala
      1      fresh green chili
      1 ts   cummin seeds
      1/2 ts fenugreek seeds
              salt to taste

Instructions


Heat the ghee or oil . Stir fry the spices for 30
seconds, then add and stir fry the garlic for a further 30 seconds.
Add and stir-fry the masala paste for a further minute.

Add the main ingredient or ingredients of your choice and briskly
stir-fry for about 3 minutes. Add the  base sauce and
bring it to the simmer. Add the remaining ingredients and
salt to taste. Simmer until it is cooked to your liking. Garnish with
coriander or pepper and serve.


Balti Garam  Masla

      4 tb coriander seeds
      2 tb white cumin seeds
      2    2-inch pieces cassia bark
      1 ts fennel seeds
      2 ts black mustard seeds
      4    cloves
    1/2 ts onion seeds
    1/2 ts fenugreek seeds
      1 ts dry fenugreek leaves
     10    dry curry leaves
      1 ts green cardamom seeds
    1/2 ts lovage seeds

Instructions


Roast, cool and grind the whole spices. Mix with the ground leaves, and
store tightly covered .


Balti Paste


1    recipe balti masala spice
4 tb vinegar
4 tb vegetable oil 
         
           

Instructions

.

Place the ground spices in a bowl. Add vinegar, and water sufficient
to make a paste. Let stand 10-15 minutes.

Heat the oil and add the paste. Stir-fry until the water
content is cooked out (about 3-5 minutes) and the paste thickens
Remove from heat.

I have made the 15 onion base before....I might well have to double the recipe though because the base sauce doesn't hang about my kitchen too long - best base sauce to date!

CC

Hi Darth -

I shall be making a Balti Dhansak dish utilizing your base this week-end...if it proves to be a success I shall post the results .

CC

Hi Darth -
I varied slightly from your recipe - I ground whole almonds to a fine texture , coconut powder and a splash of lemon . The end result was a rich and tangy dish with just the right amount of heat . Perhaps you could name this dish " VINTINKORMA " 

CC

Hi Darth -
Tried your " experimental " dish and it was absolutely brilliant . I shall definitely be adding this recipe as one of my favorites .

Cheers ,
CC