Hi DD, Haldi has mushroom bhajee recipe here

Quote from: JerryM on May 27, 2008, 12:21 PM
it's sort of been dawning on me that while i know exactly what i like in terms of curries having lived BIR for many years - i don't know what "tag" they have (not knowing a better word) - i guess where the authentic dishes originate from which the BIR dishes have evolved from.

i know there are the countries of Pakistan, India and Bangladesh but i guess that's only the start.

madras is fairly simple i presume originating from the madras province in India.

is there any good books, sites to read up on this - i guess what i'm after is from reading a BIR menu i can instantly recognise where or how it originated.

hope this makes sense.

Are you looking for something like this JM? click pic. UB 

Thanks Haldi  - your naans there look great!

Quote from: haldi on May 26, 2008, 08:23 AM

Quote from: George on May 25, 2008, 08:17 PM
Those naans look superb! If I saw naans like that through the window of a BIR, I'd be in there at the first opportunity!
Regards
George

Thanks George,these ones were ever so bubbly and light
I've always got a good taste to my naans, but only recently achieved the lightness.
On this lot I used an extra egg
Maybe eggs make them rise?
I am now making the dough at least 24 hours prior to cooking & letting the dough get back to room temperature before cooking
These were both recommendations from my local BIR
They make fantastic naans

Hi Haldi, Those Naans look bob on  whats your recipe?

Quote
I am now making the dough at least 24 hours prior to cooking & letting the dough get back to room temperature before cooking

does this mean you keep the dough in the fridge?

Hi 976bar!

you'll find them in Starters & Side Dishes > Misc Dishes

just click here for Green Mint sauce

or

here for yellow mint sauce

Let us know how it comes out 
Cheers UB.

Hi Gastrocat!

welcome to the forum 

Originally posted from bitchinsahsa see here

Chicken Makhani is also known as "Butter Chicken." This recipe posted as a response to a recipe request - I got it online.

Tandoori Chicken
To make this I use about 1 chicken breast person. You will need Pataks Tandoori paste, natural yoghurt and a lemon.
Cut the chicken into medium size chunks and put aside. 
Place 2-3 tablespoons of the tandoori paste into a bowl and add 3-4 tablespoons of yoghurt, mix well and add a squeeze of lemon juice. 

Once this is all incorporated place the chicken in this marinade, cover and refrigerate for a minimum of 20 minutes.

Once you have the sauce cooking, remove the chicken from the marinade and preferably griddle or fry the chicken until cooked.  Once cooked add the chicken to the sauce when it states in the rest of the recipe.

Makhani Sauce

1 tablespoon whole garam masala 
400g tomato puree 
2 tablespoons sugar or honey 
1 tablespoon ginger paste 
1 tablespoon garlic paste 
1 tablespoon red chili powder 
1/2 teaspoon garam masala powder 
1 cup fresh cream 
1/2 teaspoon kasoori methi 
1 teaspoon chopped green chilies 
50g butter   
salt   
4 servings Change size or US/metric   

Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add sugar or honey and powdered kasoori methi.
Add cooked tandoori chicken pieces.  Simmer for 5 minutes and then add fresh cream.  Serve hot with naan or parantha.   

Thanks for pointing this out bitchinsahsa.  This recipe will get lost as its on the back of another recipe and the typo "Cicken" will make it difficult to search for.. so I'm going to repost it.

Done click here for new thread... have to say looks good might have to try this one weekend

Hi matt, welcome to the forum 

Theres a couple of butter Chicken recipes in the traditional section

see here  and here