Quote from: macferret on October 15, 2014, 07:40 AM
Thanks. It's really useful to have stats like that, particularly when planning a meal for a larger party
As a rule of thumb we reckon on 5 portions per litre of thick gravy (which we then dilute to about 1200ml).
By the way, when doing catering jobs we cook the sauce separately to the meat in advance and a litre of sauce does about 10 buffet portions, which would be 100g of protein; a full t/a portion would use 450ml of sauce and 150g of protein.  We pack rice in 650ml foil tubs, each of which contains 350 cooked rice. This corresponds to 170g of dry rice.
Off now to try on a new anorak
Cheers,
Tim

Hi mac. Are you saying you dilute your litre of base to 1200ml then divide by 5 and cook a curry with each fifth of that quantity? So 320ml of base per curry?  How do you then get to 450ml of finished sauce (which seems a lot for a portion), or does this 450ml volume include the meat, in which case it's around 300ml of sauce which is still a lot to yield from 320ml of base.

I've probably got my sums wrong or misunderstood you so maybe you can set me straight. And remember not to swear for fear of upsetting the children...

Don't worry mac, I knew what you were saying man.

Dajoca hit the nail on the head there. If any good can come of this nonsense hopefully it's put this excellent tikka recipe onto some more people's radars and I hope a few will try it and realise how good this is.  Chewy has reposted the recipe to bring us back on track.

Quote from: Sverige on October 18, 2014, 10:33 PM
The slight hint of sugar in this recipe helps with the flavour balance, cancelling out some of that acidity and helping to make the "burnt ends" blackening effect on the exposed tips of the meat. Really delicious.

Has anyone else made this recipe recently? Any views on it, questions about it, suggested improvements on it? That would be a good positive way to use this thread don't you think?

Quote from: noble ox on October 19, 2014, 10:33 AM
Any form of foul language is a demonstration of a very low IQ

Nonsense. In my opinion, a puritanical objection to "bad" language is an exceptionally reliable indicator of low IQ and can also show a strong correlation to hypocritical tendencies. What might your grandchildren make of someone posting under the user name "Hoofhearted". Is this worse than the very simple word "shit"?

We are not living in Victorian times. The way people express themselves has moved on considerably and varies widely around the world. Better to raise kids aware of and prepared for the world around them than wrap them in a prudish bubble of insularity. Are you also raising your grand kids to believe in an imaginary man in the sky called God?

None of this has the first thing to do with the subject of this topic (chicken tikka) and the past couple of pages are a perfect example of what can very succinctly and accurately be described as the old codger brigade talking shit on this forum because they have nothing to say on the subject at hand and not the slightest talent for cooking curry. If admin is to start handing our bans to improve this place he would do well to look at some of the names who've thrown their hands up in mock horror at the perfectly inoffensive word "shit", so people who actually want to exchange information about BIR curry get a chance to speak.

The slight hint of sugar in this recipe helps with the flavour balance, cancelling out some of that acidity and helping to make the "burnt ends" blackening effect on the exposed tips of the meat. Really delicious.

Dude, are you for real? Shit is something which drops out of all of our bottoms on a nearly daily basis. If the sight of the word written down makes you feel disgusted, you are the one not cut out to be on the Internet, not me.

I'd rather talk about cookery though, isn't that what we are here for?

Made a close facsimile of this today, using the law of TLAR to guide me which resulted in less salt and G&G paste and a little less chilli powder.  Oh and no yoghurt because even without it there was plenty of marinade there for two large chicken breasts. an excess in fact, could've done a kilo of chicken. . But man it was good. Thanks Mr Chewy man for the inspiration, even if I didn't follow your recipe faithfully.

Just a comment though - I read every page of this thread but had to get to page 4 before finding anyone who'd made the recipe and had any comments on it. In the entire 6 page thread only 5 people have made it before me in over 2 years.

What gives? All over this forum there are threads with people talking shit instead of actually cooking curries. It's got me confused for sure!

Quote from: Garp on October 17, 2014, 07:48 PM

Quote from: Sverige on October 17, 2014, 06:45 PM
Recipe is there, but it's done with annotations on top of the vid.

You're wrong, my friend

Guess it's all a question of how much hand-holding people need. I consider a recipe to be sufficient info for me to be able to cook it. I got that from the vid. There's always the option of emailing the guy and paying for his ebook if you need more info.

Recipe is there, but it's done with annotations on top of the vid. You won't see them if you're viewing on a mobile client like iPhone, ipad, android app. Gotta use a desktop PC or laptop (or desktop version of YouTube in safari browser on ipad, instead of YouTube app).

I Quite like the music