Making Indian restaurant/take away style curry at home

A pre-moderated forum for linking to affiliated brewing organisations and sites of special interest.
User avatar
floydmeddler
Falling off the Barstool
Posts: 3940
Joined: Mon Feb 16, 2009 10:37 pm
Location: Irish man living in Brighton

Re: Making Indian restaurant/take away style curry at home

Post by floydmeddler » Sun Mar 03, 2013 2:58 pm

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!) :-)

Geezah

Re: Making Indian restaurant/take away style curry at home

Post by Geezah » Sun Mar 03, 2013 8:25 pm

floydmeddler 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!) :-)
I assume you meant Geezah ;)

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.

User avatar
floydmeddler
Falling off the Barstool
Posts: 3940
Joined: Mon Feb 16, 2009 10:37 pm
Location: Irish man living in Brighton

Re: Making Indian restaurant/take away style curry at home

Post by floydmeddler » Mon Mar 04, 2013 8:01 pm

Sounds like a beaut Geezah. I'll add this to the list. ;-)

Swiller

Re: Making Indian restaurant/take away style curry at home

Post by Swiller » Thu Mar 21, 2013 5:09 pm

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.

User avatar
IPA
Under the Table
Posts: 1075
Joined: Wed Dec 07, 2011 9:29 am
Location: France Gascony

Re: Making Indian restaurant/take away style curry at home

Post by IPA » Thu Mar 21, 2013 5:57 pm

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.
That doesn't seem like a problem to me. More like a bonus!
"You're not drunk if you can lie on the floor without holding on." Dean Martin

Geezah

Re: Making Indian restaurant/take away style curry at home

Post by Geezah » Thu Mar 21, 2013 7:49 pm

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.
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.
You can leave it thicker for storage purposes and adjust ammounts used and add water when cooking the final dish.

User avatar
floydmeddler
Falling off the Barstool
Posts: 3940
Joined: Mon Feb 16, 2009 10:37 pm
Location: Irish man living in Brighton

Re: Making Indian restaurant/take away style curry at home

Post by floydmeddler » Thu Mar 21, 2013 8:08 pm

I just add enough back in to make up 5L altogether.

Swiller

Re: Making Indian restaurant/take away style curry at home

Post by Swiller » Fri Mar 22, 2013 9:53 am

Thanks guys.

J

Swiller

Re: Making Indian restaurant/take away style curry at home

Post by Swiller » Sat Apr 13, 2013 1:11 pm

Anyone made a Chicken or Lamb Balti
using the Saffron Base Sauce?
Or made any Balti from the website?

J

Geezah

Re: Making Indian restaurant/take away style curry at home

Post by Geezah » Thu May 30, 2013 2:51 pm

Just added Bombay Aloo to my growing list of dishes i'm mastering

Image

Swiller

Re: Making Indian restaurant/take away style curry at home

Post by Swiller » Thu May 30, 2013 3:08 pm

Looks good chef.

bobsbeer

Re: Making Indian restaurant/take away style curry at home

Post by bobsbeer » Thu May 30, 2013 8:27 pm

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.

Geezah

Chicken Tikka Masala Naan Wrap

Post by Geezah » Sat Sep 14, 2013 9:15 pm

Image

bobsbeer

Re: Making Indian restaurant/take away style curry at home

Post by bobsbeer » Sun Sep 15, 2013 9:05 am

Looks like a great naan.

Belter

Re: Making Indian restaurant/take away style curry at home

Post by Belter » Sun Sep 15, 2013 10:25 am

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

Post Reply