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Making Indian restaurant/take away style curry at home

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

Postby 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!) :-)
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Re: Making Indian restaurant/take away style curry at home

Postby 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.
Geezah's Home Brewery
Next Up: Coopers Apollo Pale Ale
Fv 1:Coopers Stout (not Ditch's) 1kg malt + 500g Coffer sugar crystals
Fv 2: Apollo Pale Ale with Munich & Crystal malt
Fv 3:
Fv 4:
Cond:
Drinking: EKG / Apollo / Elder pale ale with Munich malt & Wheat
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Re: Making Indian restaurant/take away style curry at home

Postby floydmeddler » Mon Mar 04, 2013 8:01 pm

Sounds like a beaut Geezah. I'll add this to the list. ;-)
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Re: Making Indian restaurant/take away style curry at home

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

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

Postby 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.
Geezah's Home Brewery
Next Up: Coopers Apollo Pale Ale
Fv 1:Coopers Stout (not Ditch's) 1kg malt + 500g Coffer sugar crystals
Fv 2: Apollo Pale Ale with Munich & Crystal malt
Fv 3:
Fv 4:
Cond:
Drinking: EKG / Apollo / Elder pale ale with Munich malt & Wheat
Dj Geezah Blog
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Re: Making Indian restaurant/take away style curry at home

Postby floydmeddler » Thu Mar 21, 2013 8:08 pm

I just add enough back in to make up 5L altogether.
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Re: Making Indian restaurant/take away style curry at home

Postby Swiller » Fri Mar 22, 2013 9:53 am

Thanks guys.

J
FV 1 TC
FV 2 0
FV 3 0
FV 4 Duvel clone
FV 5 0
Cornie 1Hoegaaden-ish recipe by dave-o
Cornie 2 Warsteiner Verum
Cornie 3 0
Cornie 4 TC
Planning Westmalle Tripel
Gulden Draak More Duvel

Drinking - Duvel Clone, TC, Chimay Red Clone, TC
Affigem Abbey Tripel, Well Brew Belgian Blonde

St Feuillien Abbey Ale

.........................................................................................

http://www.allgaeuer-brauhaus.de/
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Re: Making Indian restaurant/take away style curry at home

Postby 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
FV 1 TC
FV 2 0
FV 3 0
FV 4 Duvel clone
FV 5 0
Cornie 1Hoegaaden-ish recipe by dave-o
Cornie 2 Warsteiner Verum
Cornie 3 0
Cornie 4 TC
Planning Westmalle Tripel
Gulden Draak More Duvel

Drinking - Duvel Clone, TC, Chimay Red Clone, TC
Affigem Abbey Tripel, Well Brew Belgian Blonde

St Feuillien Abbey Ale

.........................................................................................

http://www.allgaeuer-brauhaus.de/
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Re: Making Indian restaurant/take away style curry at home

Postby Geezah » Thu May 30, 2013 2:51 pm

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

Image
Geezah's Home Brewery
Next Up: Coopers Apollo Pale Ale
Fv 1:Coopers Stout (not Ditch's) 1kg malt + 500g Coffer sugar crystals
Fv 2: Apollo Pale Ale with Munich & Crystal malt
Fv 3:
Fv 4:
Cond:
Drinking: EKG / Apollo / Elder pale ale with Munich malt & Wheat
Dj Geezah Blog
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Re: Making Indian restaurant/take away style curry at home

Postby Swiller » Thu May 30, 2013 3:08 pm

Looks good chef.
FV 1 TC
FV 2 0
FV 3 0
FV 4 Duvel clone
FV 5 0
Cornie 1Hoegaaden-ish recipe by dave-o
Cornie 2 Warsteiner Verum
Cornie 3 0
Cornie 4 TC
Planning Westmalle Tripel
Gulden Draak More Duvel

Drinking - Duvel Clone, TC, Chimay Red Clone, TC
Affigem Abbey Tripel, Well Brew Belgian Blonde

St Feuillien Abbey Ale

.........................................................................................

http://www.allgaeuer-brauhaus.de/
User avatar
Swiller
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Re: Making Indian restaurant/take away style curry at home

Postby 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/index.php?action=forum For those not familiar you need to register, but a delight awaits if you like curries. Enjoy.
Bob

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Chicken Tikka Masala Naan Wrap

Postby Geezah » Sat Sep 14, 2013 9:15 pm

Image
Geezah's Home Brewery
Next Up: Coopers Apollo Pale Ale
Fv 1:Coopers Stout (not Ditch's) 1kg malt + 500g Coffer sugar crystals
Fv 2: Apollo Pale Ale with Munich & Crystal malt
Fv 3:
Fv 4:
Cond:
Drinking: EKG / Apollo / Elder pale ale with Munich malt & Wheat
Dj Geezah Blog
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Re: Making Indian restaurant/take away style curry at home

Postby bobsbeer » Sun Sep 15, 2013 9:05 am

Looks like a great naan.
Bob

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

Postby 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
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