Making Indian restaurant/take away style curry at home

[floydmeddler]

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]

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.

[floydmeddler]

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

[Swiller]

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.

[IPA]

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!

[Geezah]

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.

[floydmeddler]

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

[Swiller]

Thanks guys.

J

[Swiller]

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

J

[Geezah]

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

[Swiller]

Looks good chef.

[bobsbeer]

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]

[bobsbeer]

Looks like a great naan.

[Belter]

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