the above recipe comes from www.sugarvine.com/fylde/recipes_details.asp?dish=2

there are a couple of other recipes worth a look murgh sashlick(chicken)  and chicken makhini both seem to also be from restaurants    just have a look

cheers
gary

i was searching on good old google under" indian restaurant recipes" and found a site that had a recipe from a restaurant called Gemma in ST.ANNES in lancashire. it gave their recipe for CHICKEN TIKKA KHORAI!i i know that curry king had expressed an interest in this dish and i'm sure that many others will too. so here goes it could take sometime(as you will see

CHICKEN TIKKA KHORAI
ingredients
4 chicken breasts
4tbsp yoghurt
4 cloves of garlic
2 pieces of ginger(probably 1"in cubes)
a handful of fresh coriander
2tbsp tikka paste
1/2tbsp kashmir masala paste
a pinch of salt
1tsp fenugreek
2tbsp mustard oil
a pinch of saffron colour powder(yellow food colouring)
1tbsp of coriander
1tbsp cumin
1tbsp turmeric
1tbsp paprika
1tbsp curry powder
1tsp garam masala
1 onion diced
1 green pepper diced
1 tomato quatered
1tsp tomato puree
1tsp garlic chopped
1/4 pint of water

method

1) slice chicken pieces into 1/4s and mix with yoghurt. 2) put garlic, ginger & fresh coriander into a blender mix thoroughly then add to yoghurt.3) mix tikka paste, kashmir paste, fenugreek, mustard oil and salt then add to yoghurt.4) mix the coriander, cumin, curry powder, turmeric, paprika & garam masala together well and add only 1/2 of the spice mixture to the yoghurt. mix well and allow to marinate for 3-4 hours. remove chicken and place on a tray and cook under a medium grill for 15 minutes a side. remove chicken and then cut into small pieces.
5) add a little oil to a frying pan fry the onion, pepper & tomato 2-3 minutes, then remove from pan. 6) add the remaining 1/2 spices, the chopped garlic, tomato puree cook for 30 seconds then add everything else to the pan cook for 10 minutes on a medium heat 7) add the water mix well and cook for 15 minutes until sauce thickens. garnish with coriander and serve with rice and naan bread.

well just from reading it back i just wanna cook it and if you try really hard you can almost imagine smelling it.

good luck guys & girls and there is the recipe for chicken tikka from a restaurant for anybody that missed it ;D

first person hat tries this recipe please post your results would love to know what you think.....CK

regards
gary

hi pete

how did you get on with the rajver sauce? i have said that you can cut down on the no. of chillies you put in the base.what did you make using this base? how was it compared to the others you have used with the exception of the heat. did you use the masala and did you add any extra water to get the right consistency. the heat does mellow with time and i have kept the sauce in the fridge for a week with no adverse side effects but i stil think if you use the oil saved from you deep fryer that has had onion bhajis and peppers etc the smell when cooking the final dish is fab. made a vindaloo last night took of the heat when done covered but before left it i sprinkled garlic powder liberally over the top then left for 10 minutes before eating certainly added bit extra something and a little garlic heat yummy

regards

gary

hi guys and girls

just finished making my onion gravy it smells and tastes yummy.did change the quantities alittle more onion 6, added more water 1.25ltr, 2 carrots again 4-6in, 1 1/2 green peppers more oil approx 2 cups( remove before blending and ,its a deep red colour, then return to gravy)  whole tin of plum toms blended and 2tablespoons of tomato puree, used tablespoons of spices not desertspoons 3/4 tbsp salt and added 1/2 bunch of coriander. (you can put a couple of tbsps of veg ghee it does add something to the final dish). remember BOIL 30mins SIMMER 30mins blend added hot water to a soupy consistency before returning the oil to the pan and it will last a week in the fridge covered.

recipes posted vindaloo use more oil in the recipe to cook the sauce add a little of the juice from the cooking of the meat or veg adds a nice touch use more tom puree say 1 1/2 tbsp watered down ( small tins of tom paste from asda 7p & 19p mix with same vol of water) add more rajver masala 1dsp.

for a madras you know most of this anyway same as the vindaloo less chilli , use lemon juice not vinegar and add 2 1/4 of tomato just before the end some use prefried onion some add coconut some add almonds your choice but keep it simple

medium curry just follow bruce edwards recipe with the exception of not using the fine green pepper

bhuna - add 1/2tsp of chilli  green peppers and onion and cook to dryish consistency

jalfrezi- add same as bhuna plus chillies and mo

korma- if this is your favorite dish because you cannot have the heat reduce green chillies in the base to nil.
2-3 tbsp of oil 1-2 tsp coconut powder 1-2 tsp of almonds 1 tsp of rajver masala 1 1/2 ladles of gravy 1tsp sugar 2-3 tbsp cream 1 tsp of butter.  heat oil not hot  add coconut powder, almonds rajver masala and 1/2 ladle of gravy mix well and heat on high for 1 min  add the chicken and bubble for 1 minute add the gravy and sugar cook for 3-4 minutes then add cream and butter stir well and heat for 2-3 mins then serve.

dhansak- 3 cloves of garlic 1 medium onion 1/2 tsp of chilli powder 3-4 sliced chillies 1-2 tsp of sugar 1/2 lemon juiced 1 1/2 tsp of rajver masala fresh coriander and precooked lentils ( tarka dhall)
fry garlic til brown fry onion light brown ad spices sugar lemon and chillies mix well 30seconds on the heat donot burn so stir constantly add lentils mix in  then add chicken and gravy simmer for 3-4 mins garnish and serve
well i hope you all enjoy trying these out some are from rajver but if all else fails use the bruce edwards recipes exept fenugreek

cheers
;)gary

hi guys

i too have been doing sum finking wiv my brain too about the red marinade if you look at the recipe used in the balti book its main ingredient is 1.25kg of tomatoes in a tin. well i had a thought pataks tandoori paste is probably on the right lines but it has no TOMATOES in it but what about combining the 2 together......its a thought is it not or using it with tomato puree?

its just a thought

regards
gary

hi george
i was using garam masala from julian graves experience endosred by leslie the famous tv chef from ready steady cook but now switched to using trs i believe. but i believe that it probably is just a basic garam masala cloves peppercorns black cardamoms and cassia bark or cinnamon. have not had enough time or right ingredients to do this.

well hope this helps. gonna start to prepare for chicken vinadloo for tonite using the curry base that pete posted using onions, garlic tomatoes, oil tomato puree and restaurant masala and it takes only 30 minutes to make ,sorry not sure on the link but i have made rajver vindaloo and when i forgot to get some chicken used tandoori chicken drum sticks and sliced the meat off once cooked. will post the reccipe for the tandoori chicken soon it was fantastic. used rajah tandoori paste(not like pataks it is smooth) mustard oil (made by ktc) followed the method on the side of the jar but added garlic paste and chopped coriander and a little mint sauce. leave the raw chicken pieces in some lemon juice as it prepares the chicken for acceptance of the marinade  ;D

anyway good luck

someone please try this and the vindaloo i posted you will not be disappointed.

regards for now gary

hi guys

feel this is an important part of the meal so here goes. my top tip is get your plin naan from or made by company called Heritage their plain naan taste fantastic. it freezes well and 2 minutes in the toaster and its done. it does have black onion seeds emdedded in it but they dnt overpower it.these are great with any meal. asdas own is too dry. tescos looks too greasy no thats wrong word moist is the one i looking for. and i find sharwoods find too dry. i have made my own but not using the dried yeast recipes.

top tip buy HERITAGE PLAIN NAAN ;D ;D ;D ;D ;D


regards gary

hiya
just finished chicken vindaloo and naan bread fantastic. i made a sauce lastnite it was half scaleish of rajvers which i have posted. but 1 thing i was short of was veg oil. but the day before i made some Gits onion bhajis (not enough onion too much batter ratio but i had not disposed of the oil so i thouhgt to use it in my base.made vinadloo lastnite using it very good but too fresh. but left it on side to cool overnight put it in fridge when i got up @3.30 this morning made the vindaloo tonight and oh my god fantastic texture and taste lastnight you could sort of smell the onion bhajis too much but this mellowed. tonight to cook with i did use fresh oil. didnot matter.  ;D ;D

regards gary

hi jeeepster...oops!
welcome to our world  there is nothing like bir curry in this universe but we do try and in most cases better : there are many curry bases to try and many recipes and i,m sure you will have fun making them. i can recommend the base sauce from rajver as i have just finished a chicken vindaloo and naan bread all served in my own balti dish(asda but anyone who can get to a wilkinsons they are selling copper encapsulated bottomed balti dishes in two sizes very good prices an they look good.about ?3.99 for large 1). i have given a couple of friends micro tubs of sauce they preccoked their veg added some tom puree curry powder and small amount of chilli powder garnished and loved it.and it only takes 1 hourt cook and totally suitable for veggies ;D

now follow the path of the 3 E's

EXPLORE.EXPERIMENT.EAT.ENJOY.......ooops that's 4

have fun

regards gary

QuoteRe: How I Make Curries
? Reply #1 on: March 20, 2006, 08:34:13 PM ?   

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Ian,

I can sympethyse :-\with you i am having the same trouble, I have been on the road for a while travelling and have now just moved into a house with proper cooking facilities so i have been busy making base sauce over the weekend.  I finally cooked a prawn madras last night and it was ok but not there.  The best effort to date was last year when in the UK i used the Baasar Mix that Raygraham sent to me in the base sauce.

I am pretty sure my problem is overspicing which is resulting in a powdery taste in the final dish.  Also i am having trouble with the oil that i spoon off the base sauce as it gets onion particles in and if left at room temp starts to spoil very quickly.

I am only using a hand blender stick thing as well which leaves quite a thick base but i suppose you can add water to thin it out when cooking.

This site has grown big now and there are loads of recipes to try so i will just carry on until i hit the jackpot, ive been close before but it all seems to have slipped away which really does re-enforce the fact that experience counts.....

Heres the base sauce recipes i use

ingredients
4 large onions
1 green pepper
1 carrot (4-6in)
1/2 tin of tomatoes blended
1 cup of veg oil(standard coffee cup)
1/2 bunch of fresh coriander
3/4 litre of water
chop all ingredients put in pot boil for 30 mins

remove from heat add(these spices are your curry powder to use with the final curries)
hi admin nice to hear from you again hope you missed us all after your little trip ;D i would like to thank you very much for being the only person that has posted that has nearly used the whole of the recipe for the curry sauce i posted from Rajver with the exception of the curry powder replacement of the garam masala (got an idea on that note i do agree on the whole i hate garam masala campaign containing the coriander/cummin being overpowering i now believe that if you use the basic garam masala that, donot quote me on this i may be wrong, that ray posted using cloves, peppercorns, black cardamoms & cinnanmon in equal quantities(weights) then add the spices (except the curry powder)below to make your RAJVER masala this would be more on the right lines. aftre all remember the recipes KD wrote in her book(to all Newbies THE CURRY SECRET) used garam masala instead of curry powder/restaurant masala/spice mix.)
2dsp turmeric
1 dsp chilli powder
1dsp ground coriander
1dsp cummin
1dsp Hot Curry Powder
mix well return to heat for 30 mins on simmer with lid onstirring occassionally. and there you have it remove the oil from the top before blending then return it to the sauce oh just blend to the consistency of puree for no more than a minute. if you have precooked you chicken and rice in the time for the sauces cooking time you will have cooked base form scratch to final dish in 90mins max. you can use this with any of the final recipes on this forum and don't be put off because there is no garlic/ginger in the base all i ask is for someone to try you will not be disappointed.

my fav is chicken vindaloo which i posted and recently the next day all i have gotten is the sicky burps also acheived using BE base sauce none of the dishes i cooked have been using spiced oil as i believe fair enough the oil maybe recycled as bruce states they have a pot of hot oil on the stove. i believe this oil is used in the cooking of onion bhajis/somosas/precooking peppers/onions and some of the harder precooked veg this would then pick up some of the spicing from the oil rather than reclaimng from curry gravy? i'm not saying that your curries shouldnot be cooked this way but i think is a possibliity sorry not to get back to you pete!

anyway admin keep up the good Rajver stylee curry sauce. i have asked the local as above how they cook thier chicken korai so peeps keep you eyes peeled

regards gary