I'm a happy man!, my birthday prezzie was surprisingly a napoori tandoor!, gotta say its brill and cooks the chicken so well better than a grill, the pics below is my first attempt and honestly i preffered this chicken from my BIR tikka, it was so juicy, i believe the intense heat seals the chickin pieces.

Gunna add hickory wood next time for that extra smokey flavour.

Im confident this can be used indoors (after firing) as i bought it in the house to warm the room (free heating!).

ATB
Fishy

Image removed by Admin - now correct size below

they also make biofuel from pasties by pressing the oil out from them, im sure they can get alot more oil from curries

I love this american series on sky. If you cant stand the heat get out the resturant! The Hottest curry in the world..on Man v Food

Thanks Ramirez thats much better, no fish in my cooking thats a good way of ruinning the dish, had a king prawn madras once, didnt like, tasted all fishy :

Hi Solar

Yeh sorry about pic i shoud've resized it.

The hickory smoke does add that slight smokey flavour depending on how much you use, as for the smoked paprika i didnt notice, i think the main differance was the white wine vinegar ( i usally use lemon) it really brought the flavours into the chicken and also gettin that chicken cooked just right so its nice and juicey, i was very happy with the result.

ATB
Fishy

My best yet it was lovely and succulent, i actually preferred this to my BIR

3 tbs yogurt
1 tsp mint sauce
1 tbs mustard oil
1 tbs whitewine vinegar
1 tbs hickory liquid smoke
1 tbs mix powder
1 tsp smoked paprika
half tbs pataks tikka paste
1 tsp GG paste
2 black cardamon pods/split
3 cloves
bay leaves, corrianda, methi
half tsp salt
mix half tsp coffee with 3tbs hot water and 2 tsp sugar (im abit mad but it works)
Red food colouring

Mix all together and marinade 24hrs, i use wooden skewers and soak them in water before adding chicken pieces.

Important not to grill for too long as to retain the moisture but you all no that.
You can taste the wine vinegar with its drawn in flavours, i really enjoyed this chicken.

I actually use some of this marinade in my dishes for added flavour.

ATB
Fishy

I have bought base sauce from my BIR before, if your a good customer of there's they may sell you some, you can only ask.

I too use the melt base and tried others on here but the BIR's was better, i got some tips when we showed them Taz's base recipe, they said it was good but add fresh tomatoes aswell as tinned also add the corrianda at the end of cooking along with a pinch of saffron.

They also said that the cooking of dishes is all about timing and is difficult to get right for a non chef so i guess practice and more practice.

Gunna get some more tips from them hopefully soon as there a friendly bunch

ATB
Fishy

Hi
My local TA does a nice n hot naga chicken it too is quite red in colour, i did notice the chef using a jar of naga pickle called Mr Naga i managed to get some from my local asian store, the pickle is mainly seeds (v Hot) and has a distinctive naga flavour which i love, it really comes through in the dish.

Ive used it in jalfrezie with good results, added 2 tsp for vindaloo+ type heat

Fishy

Hi all, well my favourite restaurant kindly sold me a tub of there base gravy it is so good and fair bit better than i produce and ive tried several recipes, it had that special taste and smell were after, i can never put my finger on that smell and taste, it was quite thick and yellow, found a couple of red strands which i assume is saffron, plenty of garlic, he wouldnt give us the recipe of coarse but said that this is the only base they use , he told me they water it down to use in dishes other than jalfrezie.

Made a jalfrezie with it tonight it was bloody lovely (better than mine)but still not nearly as good as the chef, they did tell me the secret is lots of practice and they are considering giving us lessons (fingers crossed).

I gotta say that this restaurant produce the tastiest curry ive ever experienced.

I'll keep you posted regarding lessons.
Atb

Fishy

Well ive tried smoked paprika to get that desired smokey taste and still not happy so done some googling and found this nifty gadget.

http://www.creamsupplies.co.uk/prod_1922.html?category=&gclid=CKnSz5OTgagCFYFB4QodmFMnpQ

i would think i could smoke my tikka with this and probally get carried away and do my  onions for base, its a bit expensive but i think it would cheaper alterative to a tandoor.

anybody tried one
Fishy