Quote from: ifindforu on December 06, 2011, 09:38 PM

Quote from: jb on August 23, 2010, 08:17 PM
(as taught on my recent cookery lessons)

Ingredients(chicken tikka)
---------------------------------

750g chicken breast
3 tablespoons yogurt
4 tablespoons mustard oil
1/2 teaspoon dry methi leaves
2 teaspoons garlic/ginger paste
1 1/4 teaspoons salt
2 teaspoons Coleman's mint sauce
2 1/2 teaspoons mix powder here https://curry-recipes.co.uk/curry/index.php?topic=4908.0
1 teaspoon Patak's kashmir masala paste
2 1/2 teaspoons Patak's tikka paste
1 1/2 teaspoons Patak's tandoori paste
1/2 juice medium lemon
small handfull fresh coriander
pinch orange food colour

Simply mix everything together,marinade the chicken for 24 hours and then slowly grill.

For tandoori chicken follow the above but use the following....

750g chicken legs or wings
1 1/2 teaspoons tikka paste
2 1/2 teaspoons tandoori paste
1 teaspoon tandoori powder
red colouring instead of orange

hope you dont mind JB but what about the garlic/ginger paste where i work he also uses some fresh green chillies 4

Not sure what you mean Ifindforu listed in the ingredients is 2 teaspoons of garlic/ginger paste.Must admit I've always thought the marinade for tikka/tandoori should be deliberately mild hence the absence of chilles,although my local take-away does indeed sell a dish called Murgh Shaba,which is dry tikka in a hot marinade.

Quote from: curryhell on December 06, 2011, 11:50 AM
How did I miss this one  :o.  That's a fine looking madras there 976.  How did i know it would contain Chalice oil : ;D.  When i eventually get my hands on some, i'll give it a go

Curryhell just tracked some down.....Both Aldi and Lidls near Pitsea Market stock it....

Just been reading some comments Julian recently posted elsewhere.Seems there may be a few secrets he still has to share with us.It appears that he actually uses a spoonful of a pre made meat/bone stock in his main dishes that has been infused with whole spices.Reminds me of an akhini stock recipe I have from an old Pat Chapman book.Not mentioned on his videos it would be great if he could elaborate further.

Thanks for posting that.Will give this a go.As you said not that different ingredients wise to my own base sauce as taught to me by Abdhul.The addition of coconut and goor is interesting,if I remember correctly in your original base sauce recipe you used coconut block and sugar.Thanks again.

Quote from: JerryM on December 03, 2011, 08:06 AM
Paul,

many thanks for clarification - makes sense.

i feel i have understanding of all the pieces of the jigsaw and have been looking solely at recipe refinement for improvement. i've never investigated mix powder in detail although i've tried quite a few posted recipes. it's possible that i've overlooked it's importance in terms of refinement. the mouchak produces a very good result and the closest i've come across. very much looking forward to making base next w/e to try out the "gold" mix. it looks the busines to me.

am sure we're very grateful to ifindforu in taking the time to challenge us on areas that we may have missed.

for info i'm quite a fan of infindforu's base (probably in my top 5) and for sure love his tikka being the only version i now make.

best wishes,

I always thought Ifindforyou did actually have some sort of insider knowledge of a BIR kitchen,indeed I thought his base sauce was very good and produced some good results.It's just his posts were so vague and infrequent that it frustrated me(and others too).If his mix powder is that good that all credit to him,hopefully more info on his updated base sauce will be posted soon.

No 'secret' ingredients then.Notice the garam masala was in old old plastic Patak's jar.There were also a few others on the shelf...wonder what he uses these for.  Another good video keep 'em coming!!!

I remember reading these threads first time around(nearly seven years ago???!!!!)    Can't wait for the updates!! 

oops just seen a update on the curry base chat section....

Another one posted vindaloo.....very interesting....anyone planning to make his base sauce sauce???

KING OF CURRIES; VINDALOO

Quote from: JerryM on November 29, 2011, 03:58 PM
Julian is now a star man for me - i'm in no doubt.

might even get an ali pan myself - i keep saying i will. i can't see it replacing my black steel but at least it will put my mind at rest.

ps i would defo only stick to the ali or black steel - i can't see a stainless being upto the job.

ps with my new found interest decided to view the base video - from personal view - go very easy on the cabbage. i don't add it at all. tried it once and it's just not the taste for me.

Yep have to agree Julian is a top bloke for posting these and for joining the forum.Had my doubts initially, but he is quite willing to share his secrets(Ifind4you please take note).Looking forward to more videos!!!