I take it the book is the same as the one here??

http://cbm-mick.blogspot.com/2009/10/chicken-tikka-masala.html

Quote from: Whandsy on December 22, 2011, 10:16 AM

Quote from: jb on December 22, 2011, 09:40 AM
A silly question perhaps....but....where exactly does Julian mention the technique of 'caramelising' the base in the pan.I've watched his videos with great interest but I must have overlooked that.In his vindaloo video he talks about almost 'burning' the ingredients in his pan but that's BEFORE any base sauce is added,I guess it's in another video??

Hi Jb

Its in his video entitled "the curry pan", it actually makes a bit of sense that video as well imo

Wayne

Thanks that completely passed me by,a very important tip imo, I must get a proper pan,when he tilted the non stick one you could see what he was talking about. 

Quote from: curryhell on December 22, 2011, 07:18 AM

Quote from: jb on December 20, 2011, 09:57 AM
Went to this restaurant recently,absolutely wonderful food.The place looks very average from the outside but the food is excellent.Only two of us we ordered far too much food but we mangaged to eat most of it...North Indian Special,chicken tikka bhuna.

How did this compare to Spice and Elaichi jb?

It was lovely,more like Spice I would say but with a bit more of a smokey sort of flavour.

A silly question perhaps....but....where exactly does Julian mention the technique of 'caramelising' the base in the pan.I've watched his videos with great interest but I must have overlooked that.In his vindaloo video he talks about almost 'burning' the ingredients in his pan but that's BEFORE any base sauce is added,I guess it's in another video??

Quote from: curryhell on December 20, 2011, 06:59 PM

Quote from: jb on December 20, 2011, 09:30 AM
Well Done!!! I know you've put a lot of hard work in cracking that one.It looks wonderful.I actually polished off the remnants of an Elachi North Indian last night.I agree I can now see where 'that' taste comes from that I was trying to describe,I was sure I could detect small flecks of mint whilst eating it.I always make the pakora sauce when I serve papadams,I think it's very addictive;Gazman's recipe is identical to the dip served in Spices,many thanks for completing the puzzle.It's funny such a tasty dish is achieved by something so simple.Must try this asap

Cheers JB.  Wasn't sure how you got on with Gaz's recipe as i didn't see any further comments.  But the recipe does for sure contain all the right ingredients to make it just the same as Spice - another one nailed ;D. And when i see that bit of coloured onion peeking out from under the sauce I almost lept off the chair and new i just had to try it as soon as poss.  It then made me think of bamble's recipe with the optional inclusion of it .   And again last week when i was in there i was rooting through the dish and found loads of evidence .  Last night was the first opportuity i have had to give it a go and i am suitably impressed, which is very unusal.  I will be doing a sober side by side comparison next week and will provide some sort of report.
Off topic, the week before last i tried the Dhesi and their Bollywood Burner with chicken tikka, mushroom rice (put off the special by the inclusion of chic peas ) and brinjal bhaji.  Main dish was tasty but not hot by my standards.  The nearest thing it had come to a naga was a mention of it on the menu . The rice was almost devoid of mushrooms, the occasional miniscule fungi here and there, and i mean very very small and in very short supply .  But at least the brinjal was comparable.  Would i go back, yes but my first preference will always be for Spice.
Look forward to your feedback when you get chance to cook my version of the NIS.  Merry Xmas and all the best for the New Year.

Yep can't beat Spices for a sit-in.Must admit I wasn't that impressed with the Dhesi...it was just ok.I see the curry house at the Orsett Cock is now open that's next on my list.That NIS sure does look good!!!!  All the best

Quote from: ifindforu on December 21, 2011, 09:28 AM

Quote from: gazman1976 on December 21, 2011, 06:40 AM
Nice post

But it isn't final without your recipe for the spice mix

Still a good post though

wait to see perhaps ill reveal it in time for Christmas

I findforu I follow your posts will great interest(apart from the arguments lol!),my next curry feast will definately involve your base.It's a shame you haven't revealed your spice mix yet,I do hope you let us in on it.

Quote from: PaulP on December 20, 2011, 02:40 PM
I'm about 25 minutes or so away. If I can I'll try to get over there over the xmas break. I could do with another reason to go to Chorley but I can't think of one at the moment, like taking the missus shopping.

Cheers,

Paul

That would be great to get a taste test from someone here on the forum.His recipes sure look the part but I would love to know how they actually rate...

He did say that after he had pre-cooked his chicken the liquid left is thrown away,however after he describes his lamb method he says the liquid from this and some from the chicken is added to his stock,very interesting.

Another two added...

How to make Garlic Chicken

Notice the mysterious chicken stock added towards the end.

HOW TO PRE-COOK CHICKEN

Went to this restaurant recently,absolutely wonderful food.The place looks very average from the outside but the food is excellent.Only two of us we ordered far too much food but we mangaged to eat most of it...North Indian Special,chicken tikka bhuna.We also had a third main dish called Rajastani Steak....very very nice.Not sure who made up the name as it resembles chicken tikka cooked in a spicy sauce.I always ask the waiter how it's done and usually I get a negative response.This time however it was a different guy.He explained it was a basic shaslic chicken;the sauce was made from tandoori paste,tikka paste,ketchup,mayonnaise and lime juice.That made sense as it always reminded me of a prawn cocktail sauce...doesn't sound too appetizing I know on shaslic chicken but believe me the way they do it is incredibly addictive!!!!