Had this on Saturday and thoroughly enjoyed it. Will definately be making it again. (Maybe with half the qty of lemon). Got the old spinning chicken on the skewer happening so could only really grill one side. Havent had this before as I normally cook on the BBQ. It was no drama, I just put the nice grilled side up on the plate. Got the thumbs of from the wife. Unfortunately no pics as in her excitement to take a pic of what I had prepared she dropped and broke the bloody camera!
Cheers
Steve

Making this tomorrow. Looking forward to it. I'll let you know how it goes.
Cheers
Steve

P.S. Blades chicken tikka for dinner tonight with salad, mint coriander raita, home make mango pickle and a few poppodoms!

Sounds and looks good BB. So the gravy on the right is the finished product. Whats the pot on the left the pre-cooking chicken? Keen to hear how it finishes up. Take some pics? I thought it was a good idea for a beginner in BIR style dishes (such as myself).
Cheers
Steve

P.S. Oil "break" !! You're such a homebrewer  ;D

Do BIRs make every individual plate to order or do they have their more popular dishes in a big pot slowly bubbling away waiting? From reading over the past few days (and more recently curr2gos shortcut thread) I get the impression that every individual order is made there and then as a one off. That would be a hell of a lot of work. Hats off to the chefs if thats the case. The few restaurants that ive been to down here, and the ones where you can actually see into the kitchen where everything is prepared all the dishes are taken from big pans that are slowly simmering away. For example, the vindaloo that I get from my favourite TA (one of which I thoroughly enjoyed last night for dinner) uses chicken thighs that you can tell has been cooking for a long time as it just falls apart.
Cheers
Steve

BB, I was sat their thinking, yeah this is what I do and how I was taught to do traditional indian cooking until he blended the softened (not caramelised) onions. It was a bit of a mix n match really wasnt it. Interesting but. I reckon you could probably work out what goes in the spice mixes depending on what you are cooking surely rather than getting one sent down here?

The only time I use a blender is when i make a saag lamb. I fry the onions and blend with toms, stock, spices, spinach, cream, methi etc and then add this green creamy gravy to the browned seasoned lamb for a slow cook.

Cheers
Steve

Yeah Mick, got it from Coles. Last jar too!
Cheers
Steve

Will be putting this in the marinade tonight for 24 hours. Looking forward to trying it without the cake-like grainy yoghurt goo feel. Being a bugger trying to find the Pataks tandoori paste too. My wife, who is not a curry maker but just eats what I make even asked why I was buying a jar of Pataks! I said its an experiment, trust me  Will let you know I it goes.
Cheers
Steve

Quote from: jlpartner on August 01, 2012, 10:36 PM
Just read this whole thread from start to finish and it made great reading full of knowledge, different opinions, controversy and more importantly clear passion about curry! ;D

ive just finished reading it to and im surprised you dared post! 

G'day Mick!
Cheers
Steve

What a fantastic read of over 6 years worth of comments, and as for the pics, well they all look bloody delicious. Ive been trying to master chicken tikka for 20 years and I cant believe Im going back to using a jar of Pataks paste! Ive used everything else in the recipe except this one missing ingredient  : Guess what i'll be trying on the weekend?
Cheers
Steve