Too true, CA!  The way the Madras sauce clings to the chicken creates a crackin' looking dish......and easy on the oil, too.  That's a mean looking cooking range as well, josh!  I'll use that tip about the oil in the g&g paste....the balancing act between high heat and the probability of burning has long been a problem, I've found, and this sounds like an answer.

al.

Brilliant story, SD!  Well done to your old man......and well done to the waiter, too, for sorting it out.  Too often they's just shrug their shoulders and walk away.

I have to admire your old man as well, ELW, as I've done that one myself before now - just not in front of my son!  Had a good laugh at the description of the 'continental quilt size naan bread'......what a superb description!

al

Sorry for the typo SD.......your cooking days should have read "Friday & Saturday".

SD

I can fully appreciate the 'shot tastebuds syndrome' that both you and Ausie Mick had to deal with.  It has been well reported by others on this site who have tried 'event cooking'.  I have to admire your stamina - all day Saturday + a further 3 hours - when I'm all done (with my Madras, of course) inside of 7 minutes!!!!!

I'd certainly appreciate it if you can post your brother's mushroom bhaji recipe.  I've never been one for the traditional onion ones, but mushroom.......masarap talaga, as we say here. 

Also have to say your old man sounds just the business!  I can't remember how many vindaloos I've taken back to T/As on the plate because they haven't been up to standard!  And not only did they replace the vindaloo, but they washed the plate as well.  More power to him in his quest against mediocrity!

al

Totally agree, Wickerman.............a damn fine job from those concerned enough to cook!

Just curious, SD, but which recipe did you use for the Mushroom Bhaji, and do you think it was of BIR standard?

al.

Hi Chewy

An excellent video, bonnie lad, with clear ingredients and timings making it easy to follow.  Thanks for the guide to preparing a real tasty dish!

Last night my wife decided to barbecue some chicken tikka wings she had left to marinade since Saturday afternoon.  Now, delicious as they are, I always find that if I eat them just with rice, the dish is very dry.  The solution?  Make up a batch of your madras sauce - and also add into it a few pieces of roast chicken I had left in the fridge!  It's the first time I've tried the sauce, and like everyone else I have to say it's a real winner. 

The net result was a superb dinner........and since I only used half of it, there's enough for a repeat performance tonight!

Great stuff, Chewy.

al.

Mouthwateringly beautiful!

Quick question.......which recipe do you use for the egg pilau?

Best
al.

Yes, my vote's for the CT Madras as well........seriously moorish.

Maybe try out the 'new' Zaal Restaurant base!

Agree with the comment about Chewy's base.......and there's also AbdulMohad's if you want something that cooks easily and quickly.

Superb phoyos Wayne.  The whole thing looks so professional......especially the naan.  Mind you, that Stella gets into more shots than a Page 3 model!! 

I'll have to give this one a try.  Shame you can't get some of our Red Horse from here in the Philippines....as strong as Necastle Brown but only a fifth of the price!!

Well done mate!
al.