pic of chicken madras using moorish saffron base and reclaim oil

going to have to take back the comment on the pataks - made tikka for the 2nd time and got 2 no's from the family compared to the pre cooked chicken as follows:

https://curry-recipes.co.uk/curry/index.php/topic,602.msg5563.html#msg5563

this got 3 yes's out of 3.

it's not as good by any means as CA's tikka but for a mid week meal or when times short it fits the bill well.

you've certainly checked the photo out - yes tikka (and would you believe it the only complaint i had - it was made with pataks not as per CA's spec).

i also made the dish with boiled chicken and was just as good.

it's the sauce that's so good - i could eat it just as it is - no need for meat or sea food

i believe the change equally applies to all bases.

in terms of changes very little:

1) 3tsp of salt (as per the spec recipe - only used 1 tsp in the past)
2) 600ml oil (spec calls for 500ml, i got 450ml back as reclaim)
3) 7 cardamon (removed before puree - i then added them back)
4) at the point that i would normally stop cooking i continued for a further 2 hrs
5) the next day i cooked for a further 1 1/2 hrs

the purpose of 2,4 & 5 were to produce reclaimed oil for the cooking stage. the posts on oil reclaim - well worth a look (indebted to curryqueen)

https://curry-recipes.co.uk/curry/index.php/topic,602.0.html
https://curry-recipes.co.uk/curry/index.php/topic,735.0.html
https://curry-recipes.co.uk/curry/index.php/topic,782.20.html
https://curry-recipes.co.uk/curry/index.php?topic=190.msg1069#msg1069

i need to work on the technique for reclaiming the oil easier (took a lot of effort) - but when the reclaim oil hits the frying pan u know exactly where u are

it's down to maths.

as i said i order my takeaway and 20 mins later pick it up. there are 3 mains, 1 sauce and 1 chef.

i can't get hung up on it though and i'll make it 5 then (for home cooking).

have now cooked with the moorish saffron base using the reclaimed oil.

best curry i've ever made (made my std madras and Admin's Jalfrezi).

i'm not looking to improve the base or technique further - it's as close to BIR taste and appearance as i'm going to get in a domestic kitchen.

i'm going to do a repeat tonight but pretty sure this was no fluke

;D ;D ;D

was able to buy the jaggery easily.

it tastes a bit like the sugar u would expect to make toffee with.

it's got a chance for me (quite different to common brown & white sugars)and will try out in my next base.

i will add as per the ifindforu base recipe - at the cream coconut stage ie towards the end

thanks bobby. i'm ok now on my onions.

hope Stew's jalfrezi hits the spot with u tonight - it did for us - a definite wow!

Stew,

really gelled with this one - without doubt 10/10

i used the kushi spice mix (shown in the pic) - forget the comment about the paprika - it's spot on as it is.

it's the 1st curry that does not have tom puree in that i've liked - and so it's a refreshing change.

i went for the thin green chilli's removing the seeds - thought they were going to be too hot (tasted a piece raw) but the taste they add to the dish - brill along with the lime.

i also liked the addition of the black pepper. i used green peppers for me a must as it goes really well with the "slow" fried onions.

i did not need to do the water trick - my latest base does not need it. i used reclaim oil and i think this makes a big difference for all recipes.

Many thanks for posting.

can't help on the butter chicken recipe. i've not seen one on the site but have not searched.