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1941
House Specialities / Re: my best effort ever
« on: August 30, 2008, 11:43 AM »
I just made this and it's superb, however I found 1 tablespoon of Ketchup a bit overpowering, so on the next one I used a desert spoon of ketchup, then added some pasatta a bit later on.

Here's my amended version.

Cook on full power
2 tablespoons of veg oil
Add 2 tablespoons pre cooked onions and 1 tablespoon chopped fresh chillis
Cook for 30 seconds
Add 1 desert spoon ketchup, cook for 30 seconds
Add 1.5 teaspoons of curry powder, 2 teaspoons of chilli powder, 1 teaspoon of fenugreek leaves, 1 birds eye chilli, 1/4 teaspoon of salt, Cook for 30 seconds
Add 1/2 ladle base sauce & evaporate the sauce
Add 1/2 ladle base sauce and cook for 30 seconds
Add 1 tablespoon pasatta
Add 1 teaspoon ?Knorr taste the difference? concentrated chicken stock
Add precooked chicken, 1 tablespoon lemon juice, 1/4 whole tomato
Add 1 tablespoon chopped fresh coriander
Add 3 ladles of base sauce and rapid boil until oil floats
Add pinch of Garam masala and rest for 5 mins, then serve  :)

1942
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
« on: August 27, 2008, 09:19 AM »
Can this recipe also be used for Lamb tikka? I have to say I prefer lamb tikka to chicken tikka.

If not does anyone have a recipe for lamb tikka please?  :)

1943
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
« on: August 27, 2008, 09:17 AM »
Can anyone tell me what a desert spoonful should consist of in quantity please? I have several desertspoons which I use for puddings and quite a few of them are different sizes.

I have proper spoons for a teaspoon and tablespoon measure but not a desertspoon  :-\

1944
Madras / Re: Stew's Madras - Restaurant Style
« on: August 24, 2008, 11:56 AM »
I've just made this dish and its very very good!  :)

I did add some salt and lemon juice and I put 3 teaspoons of pataks Balti Paste in instead of 1, but thats because I used more curry sauce cos I had more chicken.

But a top notch dish, I would recommend it!  :)

1945
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: curry gravy from rajver(biddenden) revisited
« on: August 02, 2008, 12:25 PM »
Hi,

Can you tell me what green Chillis to use please? Birdseye or just normal medium green chillis?  :)

Regards

Bob

1946
Bhuna / Re: Vegetable Bhuna
« on: August 02, 2008, 12:08 PM »
Hi,

Can you tell me what the "Spice Mix" consists of please?

Bhuna is my favourite dish, so I want to get it right  :)

Regards

Bob

1947
British Indian Restaurant Recipe Requests / Mint Youghurt Sauce
« on: May 25, 2008, 06:38 AM »
Hi,

How do I make the mint youghurt sauce that accompanies Lamb Tikka please?

1948
Bhuna / Chicken Bhuna
« on: March 16, 2008, 09:14 AM »
Hi all, here's a recipe for Chicken Bhuna. I tried this last night and the results were very good. Let me know how you get on  :)

CHICKEN BHUNA


Ingredients

4 Chicken Breasts  cut into bite size cubes
2 Medium Onions  finely chopped
2 Tbsp Ginger & Garlic Paste
4 Cloves of Garlic - Crushed
2 Tsp Salt
2 Tsp Coriander Powder
1 Tsp Hot Chilli Powder
1 Tsp Turmeric
1 Chicken Stock Cube
2 Medium Vine Tomatoes  Chopped
Third of a Green Pepper sliced into 2cm x 1cm pieces
1 Tbsp Garam Masala
3 Fresh Green Chillis whole (Birdseye)
Bunch Chopped Fresh Coriander
0.5 Cups of Water
3 Tbsp of Groundnut Oil

Method

Heat a wok, when hot add the oil, reduce the heat to medium then add the onions and sweat the onions until soft and transparent, about 5-7 minutes. Do not burn the onions or this will impart a bitter flavour. Add the salt, chilli powder, coriander powder and turmeric, coat the onions well with these spices and let cook for approx 2 minutes.

Add the Ginger & Garlic Paste and the cloves of crushed garlic. Let cook for a further 3 minutes, again do not let the garlic burn.

Add the chopped tomatoes and green pepper, let cook on a medium heat for about 5 minutes until they have softened.

Turn up the heat to high and add the chicken, stir constantly until the chicken has sealed. If the Chicken starts to stick to the pan add a little more oil. Cook for about 5 minutes.

Reduce the heat to medium and add the water, crumble in the stock cube and add the whole chillis. Cook for a further 5 minutes. The sauce should be a rich thick consistency, if not remove the chicken and set aside and continue to cook the sauce until it reduces, then add back the chicken.

Add the Garam Masala and cook for a further 5 minutes or until the chicken is cooked through.

Turn off the heat, add the freshly chopped coriander, leave for 1 minute, and serve.

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