Hi Jerry

Well, TBH I'm not sure how you will be able to progress this - and even if I have interpreted your question properly, but here is one of my favourites:

Chicken roshni mirch ........................................................... ? 8.95
Hot, grilled chicken cooked with garlic and green
chillies in thick sauce

From here: http://www.themahaan.co.uk/

I consider this to be an absolutely stunning and divine curry, similar in nature to a standard chilli chicken tikka, but with a delicious smoky curry sauce.

I suppose I could post one to you? - not sure about how healthy the chicken would be after a trip through the mail though!

Regards

Quote from: JerryM on November 07, 2010, 09:34 AM
solarsplace,

puts me in a real quandary. i suppose the question for me is does this put at end to your CTM search.

clearly it's a top notch recipe from the reviews. ... snip ....

Hi Jerry

Its a quality dish, and I really recommend it. Lovely taste and texture.

But... does it put an end to the search? - no, its just not what you would find coming out of most TA's or restaurants - and I think it needs no further elaboration to agree that is the goal we are all here for

It seems bad form to talk about any other recipe in someone elses recipe thread, so all I shall say on the matter is, Georges suggestion in this post is next on my personal list: https://curry-recipes.co.uk/curry/index.php?topic=5115.msg49820#msg49820

The quest goes on for the perfect BIR recipe. This one is still a keeper though! - big time!

Quote from: Panpot on November 07, 2010, 09:56 AM
Solarspace, thanks for topping these posts with your photograph. Can I ask whether the oil on the surface is a direct result of the recipe or just your own preference with the use of oil? PP

Hi Panpot

It is possible we (well I) added a little too much ghee, there was no other additional oil added. I noticed that during cooking the dish, it appeared to go through a really big oil separation phase, which may well have been down to cooking technique, perhaps too much heat for a masala dish like this.

I'll cook it next time, and report back if there is anything else noteworthy.

Cheers

Russell

Hi

We (well the wife) made this recipe yesterday, and agree with everyone and say it was delicious.

Made according to first post recipe, but used a CA base ( https://curry-recipes.co.uk/curry/index.php?topic=3772.0 ).

This recipe produces, what I would describe as a posh Tikka Masala, quite far removed from some of the ridiculously sweet ones that most establishments sell.

If you were entertaining for example, put this one on your list - you will impress your guests when you bring this to the table and they taste it.

(The little dark bits are the methi leaves - did not look so prominent in the flesh - wonder if they are supposed to be a prevalent? - did follow the recipe as it said)

JB - Looks stunningly lovely 

E-J - Thanks for posting the recipe - a must try obviously!

Hi

In these parts - the hamp-of-shire - we like to add thrice or so in with our potatoes when we are boiling them for our saag aloo etc.

We often allow one or more to escape into the main dish too, like one of our favourite restaurants likes to do.

Really p*ssed the wife off too, when she bites into one unexpected - but I love them

Hi

Do you mean what is the maximum amount of time that cooked chicken (tikka) can be kept refrigerated and still be safe to consume?

If so, then aim for 3 days - 4 max.

Cheers

Quote from: Stephen Lindsay on November 05, 2010, 10:38 AM
Looking at the recipe I would say that you would be able to use another base, I have also made it with BE base and it tasted just as good.

Many thanks

Regards

Russell

Quote from: Stephen Lindsay on November 04, 2010, 06:10 PM
https://curry-recipes.co.uk/curry/index.php?topic=1823.0

10 out of 10 from me - made with original first post - no amendments.

Hi

10 out of 10 - Impressive.

Would you say that the base specified in the recipe is essential? or would another base such as CA's be ok to use?

Thanks

Quote from: Ramirez on November 05, 2010, 09:24 AM
Fantastic post chilli chopper!

I've never tried any of the BE recipes, but your final curry looks really good.

Hi

Great posts, agreed, the final curry looks delicious.

Watching you cook your dish, It is really helpful and interesting to watch these videos and compare how different people cook. I must confess, I was suffering from a constant urge and literally hoping you would and willing you to turn up the gas to cook faster and hotter.

Also a little surprised at what seemed to be minimal amounts of spice added too, but that has already been discussed in this thread - just did not realise quite how minimal they were.

Great effort though! - more posters should upload videos!

Regards

Russell

Quote from: Derek Dansak on November 04, 2010, 02:40 PM...snip... For the record i do recomend adding good tandorri masalla to each curry. this really compliments cr0 spice mixes. garam masalla is not something that ever brings me closer to bir taste. other members may disagree?

Hi

I'm not sure how many / if at all BIR's would do this. Seemingly from all the videos and real chef tutorials that members have had recently, then it is probably none - or are they hiding something  ?

But I like yourself like to add a decent tandoori masala into many of the curries I cook and agree it makes the results far more like a BIR than adding garam masala.

Regards

But I agree with what you say