I tried this today. I found the 2 TBSP of malt vinegar to be a little overpowering. Plus I haven't used yogurt in my tikka for a while, and going back to it seems a step backward - even though it does seem a common BIR practice. 6/10 for me.

-- Josh

Foot scales and nasal mucous - that must be the missing BIR taste!

Off to the kitchen...
:-X

If nothing else, Terry you are persistent.

Since your base has had good reviews, I will try this on the weekend and report back. Even if it means I need to find mustard oil...

Question though I'm hoping someone in the UK can answer... "colman's fresh mint"... what is this? Mint sauce? Mint jelly? Fresh Mint (don't know why it would be "Colmans" then)

I am hesitant on the malt vinegar but will try anyway.

Terry - how long do you suggest to marinate? The vinegar scares me a little.

---- Josh

For most curries, the consensus seems to be pretty clear - make your own. I've tried pretty much all the Patak's varieties in the past, and the results don't compare to 99% of the material on this site.

That said, Pataks seems to be a popular choice for Tikka marinades - for many BIR's as well it seems. The Tikka and Tandoori varieties primarily. I have a healthy supply of both, and use them exclusively for Tikka marinades. For a great one, try Blade1212's tikka under the "Tandoori and Tikka" section.

-- Josh

I love jasmine rice, and feel it goes great with Thai and Malaysian dishes. For Indian, its gotta be basmati for me. I've accidentally run out of basmati before and substituted jasmine, but its not quite the same.

I find Jasmine goes great with more liquid-type curries - like a Thai Red - to soak up the curry.

My opinion anyway.

-- Josh

Hi Masaladon. Welcome aboard. Good to see some more North Americans on this site. I'm north of the border in Ontario Canada.

This site is a great resource, but keep in mind the focus here is "British Indian", not so much authentic Indian. There's a difference in the dishes, the cooking time, and even ingredients. For me, the British Indian is what I strive for.

So pick out a curry base, and knock up a few of the curries and see for yourself!

-- Josh

Quoteyou haven't started posting on you tube have you haldi! just kidding.. this bloke likes his coriander he also a likes to whack his spoon!! 

I wonder if he is a member. The method (other than the overdose of coriander) seems pretty in line with some of the best practice shared on this site.

But then again he mispronounced methi, so maybe not  ;D

Although I didn't try ifindforu's tikka recipe, I did take note of the use of Patak's Tikka. While I'm sold on Blade1212's tikka - it is my regular - I made some today using Patak's Tikka instead of Tandoori paste. I felt OK to try this, as it lists tamarind on the ingredients, which Blade1212 felt was key in his. The result was in my opinion better than the standard Blade recipe. Terry is right that Tandoori chicken in the BIRs has a different taste from the Tikka Chicken.

I'm weary of going back to Yogurt as an ingredient in my tikka. Blade's was definitely better without it, BIR or not. The Tikka paste though I felt was an improvement.

I have a good formula for BIR Chicken Chat that I will post soon. Note that a key ingredient in chat masala (unless you buy prepackaged  ) is Black Salt. You will need that to hand.

In fact my favourite local BIR used to sprinkle each dish with both coriander and a pinch of chat masala. I've started doing it myself.

-- Josh

Does anyone know of any realistic alternatives to getting a gas hob? My ceramic one came with the house and is a very good, and relatively new one. So replacing it with a gas one to serve my BIR curiosities would be "met with resistance" to put it nicely.

Are there portable units that put out enough heat? Do they run on propane tanks like BBQs?

-- Josh

Joe36 - try this:

https://curry-recipes.co.uk/curry/index.php?topic=1546.0