Making Indian restaurant/take away style curry at home
- floydmeddler
- Telling everyone Your My Best Mate
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Re: Making Indian restaurant/take away style curry at home
JB80, that looks absolutely amazing. I'll cook this soon.
If you were served this in a restaurant, what would you score it between 1-10? (Be honest!)
If you were served this in a restaurant, what would you score it between 1-10? (Be honest!)
Re: Making Indian restaurant/take away style curry at home
I assume you meant Geezahfloydmeddler wrote:JB80, that looks absolutely amazing. I'll cook this soon.
If you were served this in a restaurant, what would you score it between 1-10? (Be honest!)
From the original recipe the changes I made or would make:
I would only use 1tbsp of honey (I used 2)
Add 1 tsp of chilli powder in stage 3 (dish is very mild - although I did de-seed the chilli's)
Increase the amount of green finger chilli's to 7-8 (or leave the seeds in)
add 3-4 extra pinches of fenugreek leaves finger rubbed to powder at stage 3
Next time I might reduce the tomatoes to 1 tin, then add 300ml of base just to see if it can be improved.
I have eat chicken murgh makhani only in 2 different restaurants and i'd rate both the restaurant dishes as a 7-8
I'd rate this dish 7-8 - It was very enjoyable.
Cut the chicken breasts into 8 chunks and marinade the chicken overnight.
Cook for exactly 20 minutes @ 180 ( fan assisted oven and meat uncovered)
The chicken was so moist, tender and flavoursome.
- floydmeddler
- Telling everyone Your My Best Mate
- Posts: 4160
- Joined: Mon Feb 16, 2009 10:37 pm
- Location: Irish man living in Brighton
Re: Making Indian restaurant/take away style curry at home
Sounds like a beaut Geezah. I'll add this to the list.
Re: Making Indian restaurant/take away style curry at home
Following the saffron recipe and have got to the
end of the first boil stage, it looks rather thin and has
to have another liter of water added is this right
Floyd?
cheers.
end of the first boil stage, it looks rather thin and has
to have another liter of water added is this right
Floyd?
cheers.
Re: Making Indian restaurant/take away style curry at home
That doesn't seem like a problem to me. More like a bonus!mysterio wrote:
It's all in the base gravy, loads of onions, garlic and ginger, blended and cooked for hours. If tomato is used it should be an accent, not the base. The problem is the stench when you're cooking the stuff, your clothes and house will smell like a curry house for weeks.
"You're not drunk if you can lie on the floor without holding on." Dean Martin
1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Alone we travel faster
Together we travel further
( In an admonishing email from our golf club)
1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Alone we travel faster
Together we travel further
( In an admonishing email from our golf club)
Re: Making Indian restaurant/take away style curry at home
I have not tried the safron base, but yes, the base sauce is generally thin as you reduce it down when cooking the final dish to release all those take away flavours.Swiller wrote:Following the saffron recipe and have got to the
end of the first boil stage, it looks rather thin and has
to have another liter of water added is this right
Floyd?
cheers.
You can leave it thicker for storage purposes and adjust ammounts used and add water when cooking the final dish.
- floydmeddler
- Telling everyone Your My Best Mate
- Posts: 4160
- Joined: Mon Feb 16, 2009 10:37 pm
- Location: Irish man living in Brighton
Re: Making Indian restaurant/take away style curry at home
I just add enough back in to make up 5L altogether.
Re: Making Indian restaurant/take away style curry at home
Anyone made a Chicken or Lamb Balti
using the Saffron Base Sauce?
Or made any Balti from the website?
J
using the Saffron Base Sauce?
Or made any Balti from the website?
J
Re: Making Indian restaurant/take away style curry at home
Just added Bombay Aloo to my growing list of dishes i'm mastering
Re: Making Indian restaurant/take away style curry at home
A bit of an update on the BIR forums for those who haven't found it. Cory Ander whose base sauce I use all the time has formed a new forum and an updated base sauce. The new forum can be found at http://bircurries.co.uk/ The original CRO forum has also changed it's address and updated the site. The new link is http://www.curry-recipes.co.uk/curry/in ... tion=forum For those not familiar you need to register, but a delight awaits if you like curries. Enjoy.
Re: Making Indian restaurant/take away style curry at home
So you don't need a tandoor to make a Naan then? I've always skipped past them thinking there's no point if they don't rate authentic without a tandoor