Made both yours and SnS's Madras's today, using Uncle Bucks precooked Chicken.I used Sns 2008 Base and Kris Dhillons base, which i had left over from making her Badami Lamb Pasanda, which I will go into more detail on another thread.

Having made four curries today, here are my findings.

SnS's Madras with his base is the best so far.

SnS's Madras with the Kris Dhillon base is good, but I think the lack of spicing in the base detracts from the final curry.
Both these curries used the Kris Dhillon Garam Masala as that's what I had made up and left over from making the Lamb Pasanda.

Curry Kings Madras with the heavier spiced base of SnS 2008 was good, but I felt the inclusion of the chopped Corriander took it away from the BIR Madras and also think it could do with more Chili as it didn't have enough heat as a Madras should.

Curry Kings Madras with the Kris Dhillon base was not there at all. These are not criticism's of CK's Madras just my opinion.

Would be interested in other peoples thoughts.

In my opinion the SnS Madras made with his base, sets the bench mark for a BIR Madras.

One other thing, by using the Kris Dhillon base,the taste of the spicing in UB's Chicken is more defined.

This sounds very simple to make. Will try with SnS 08 base and see how it compares with SnS Madras, which I have to say is pretty damm good.

I also have fond memories of this dish. Eaten this many times on the Algarve. My parents used to have a place in Carvoeiro and there used to be a restaurant called Chicken George and it served the best Frango Piri Piri anywhere on the Algarve.
976bar i'm looking forward to trying your recipe and will post the results when made.

I'm not a great fan of Korma's, to mild for me. I have four portions of SnS's base left and was thinking of giving a Korma a go, as my parents are visiting me early June and I know they will enjoy this. I will be interested in your results using SnS's base. I have to say that i've made Bhuna's, Jalfrezi's and Madras's using SnS's base and they are very good indeed.
I will also try the version at the start of this thread and post results when they have been tried and tested.

For the Kashmiri Murch and Deggi Murch, I use the MDH brand.

I use dried Fenugreek Leaves allot in my curry making.
The reason you don't see them in BIR, is that maybe they use powdered Fenugreek leaves. I often crumble them between my fingers as I'm adding them to the curry.

Hi Curry King
Not had a Bhuna at a restaurant for some years now but from what I can remember they compared favourably. As  a fairly new member, I'm still on my second batch of base and therefore still experimenting. Hopefully this weekend I'll try and go to my local T/A and have a Bhuna and see if my home one is still lacking in that elusive 1%

HeyThere
Thanks for the tip on the green chilli's, I for one will be objective and give it a go and compare the two side by side.

Haven't been there for a while due to finances, and can't remember if they do. This weekend I'm going to Cowes so I'll check. I've never had this dish but would love to give it a go.

I have made, many authentic home Indian dishes  and delicious they were. I was fortunate to date an Indian girl for some time and learnt allot about home Indian cooking. This forum is about creating the British Indian Restaurant taste and aroma, that the majority on this forum experienced during the 70's and 80's. That said, we may all be mad, but that's what makes this an interesting hobby/obsession. At the end of the day, The high street take away and Restaurant serve dishes such as Phall , Onion Bhaji's specifically for British tastes. My obsession is trying to recreate this taste and smell,
Knowing this, it's  was probably our first real taste of Indian food, that got us hooked, and that was after a skinfull on a Friday night. ;D