hi lorry
did you use bruces' base? i use my own base (Rajver) base to make his chicken chilli masala and turn it in to garlic chicken chilli masala and both taste like dishes i have eaten from my local Rajver. in fact i did this on thursday night ( as well as doing the missus a vindaloo) and had it again last night yummy you can use any good simple base and use these recipes and get fab results

regards
gary

hi rip
some of these recipes look familiar especially the curry masala gravy requiring "1 full recipe onion puree" now for many peeps won't know where that comment comes from but i will leave you guys/girls for a little quiz who is the mystery person. anyone who has been desparate enough to try to recreate the BIR curry will know the answer especially curry king!
regards
gary

hi ganda
that is a simple base just ONIONS,CURRY POWDER,WATER AND OIL AND REMOVEABLE WHOLE SPICES.don't suppose you picked up a recipe for vindaloo or phall?

great first post

regards
gary

hi bob
found this in the archives as witnessed by george.it was a lamb jalfrezi.


(I bought a lamb jalfrezi from a BIR take away last night and thought some of my observations were worth reporting, just to add weight to much of what's been said before. The chef really looked like he knew what he was doing but, I must say, the flavour of the final dish was quite hot but otherwise devoid of much flavour. Very disappointing.

1. This dish and others he was cooking at around the same time, started off with oil and what looked like fresh garlic and ginger, rather than paste. He let that fry for at least a minute on high flame. The gas was on high all the time, for everything they were doing.

2. He then added quite a lot of what looked like fresh chopped onion. It didn't look pre-cooked to me, and let that cook for another minute or two.

3. Three or four shots of base sauce followed, at intervals, together with various other ingredients, most of which I couldn't start to guess at, he worked so fast.

4. Pre-cooked lamb cubes were obtained from a plastic box. 1 or 2 sliced green chillis were added. Green pepper was cut as I watched, from a fresh whole green pepper. The pepper and more sliced onions were then deep fried for about 45 secs in a metal basket lowered into a deep fat fryer, before being added to the curry. Fresh sliced tomatoes were also added, towards the end of the cooking time.

I hope this helps. Perhaps if they had a better mix of spices, like we use here at cr0, it would have tasted better!

Regards
George)

but if you can make a  quick base sauce( the sauce i use takes an hour to cook if you cook your chicken in pataks tandoori pase and some oil and fry it till firm to prod then use in the final dish it could take you an hour and half and your job is done.or follow my recipe posted for the rajver base sauce without the whole spices and then use the recipe for jalfrezi in the curryhouse cookery posting but adding pre fried onions and peppers then add them to the dish at the end.
hope this helps
regards
gary

hi guys/gls
saw this prog and it was interesting when they went to the restaurant and saw tandoori chicken he he said paprika gives the red colour, and when questioned about the garlic/ginger paste having green bits (well spotted) he said it was green chillies/garlic and ginger could be worth a go. i know kris dillon used green chillies in her tandoori marinade and that was quite good.and i remember on floyd on india he went to a restaurant in india and did chicken tikka and they used firstly a chilli paste then yoghurt spice mix to marinade the chicken did try it but not my best attempt would love to see it in my local as it turns out a fantastic  chicken tikka it's not fair! currently using modified version posted by good old pete who disappeared mysteriously off this forum oh so long ago, i miss him he did the job and got in the kitchens and he posted some of the best stuff on this site all in the pursuit of successfully producing the BIR curry the smell the taste the ectascy of tucking in to the best curry you have ever produced just like your favourite bir takeaway/restaurant. (sorry, got a bit emotional :-[) will repost petes marinade or you could just explore this fantastic site(2 newbies)

regards
gary

hi guys
saw this programme last nite it was good and informative.there were some visits to restaurants to speak to the chefs have showed them how to cook tandoori chicken and make samosas then changed the recipes to some thing not really anything like the dish show by the chefs so a bit disappointed by it. why do the tv channels and the notorious pat chapman not give the people the people what they want. the secrets of BIR cooking! they say ctm is the nations fav dish so where else can you get the recipe RCR or this incredilble site......so all i can say is come on give us what we all want know and love to eat from our local restaurants and takeaways on the big screen. if i wanted to  just cook authentic dishes from india then there would be  no need for these sites i could just pick any book from a shop and turn out something which is good but it wil never be what i/we want. pcs recipes probably would be fine if he told you that all the recipes in his book were from one source/restaurant as is the recipe for the curry masala etc he has just tried to mismatch the recipes together just to make money i call this book frustrating great/informative but doesnot give the goods

regards
gary

hiya
they also do chilli powder in same size
regards
gary

hi cory where did you get the burner from co i wanna get one. was toying with the idea of getting a simple camping stove just so i have some control with the heat. and my birthday is next month so maybe paying a visit to the local camping shop or argos. would also love to have a couple of lessons with a chef in their kitchen but i think the former is more likely .still i am getting super results with my lekky nob ;D
cheers
gary

hi just to say MDH do a chicken masala can be bought in an asian store or online

regards
gary

hi lorrydoo
this looks like a cross between kd and the balti kitchen and pc where did you get this recipe from? oh and how much is ?cummin ? red food colouring ? and no cream?
anyway no offence ment they all seem very familiar.

regards
gary