Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: Sverige on June 18, 2020, 06:43 AM
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https://youtu.be/ZfHx8VCYRNk
So this is a little bit different, don
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Yes. A couple of us have made it and it is good. There are a few threads all about Syed's videos.
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I have a pot on the stove as I write. Made fully to spec., watered down slightly each time it is re-heated, and has been used to make both Syed's basic chicken curry and his chicken Madras. I preferred the former, and will probably use it as the basis for developing my own Madras based on his ideas and recipes. His style of presentation is totally natural (including sounds of wife and child in the background) and I personally regard him as a genuine authority on the subject of BIR cuisine rather than just another one seeking to jump on the bandwagon.
One additional benefit of his base over many others is that a complete new base can be blended in a single operation, whereas using Kris Dhillon's base quantities I need to liquidise in two batches.
Oil separation ? See below.
** Phil.
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It's looking good Phil.
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I made the base last week and did his chicken madras with it.
The base has more flavour than other bases I have done in the past
I can see why he does not put large quantities of spices in when making his various dishes.
Got to say I am quite impressed so far
Did the pre-cooked chicken as well and that was top notch too
So its a plus from me so far
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Much better base and results than from those who harvested recipes from this and other forums now claiming to be curry Gods
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I made the base last week and did his chicken madras with it. The base has more flavour than other bases I have done in the past. I can see why he does not put large quantities of spices in when making his various dishes. Got to say I am quite impressed so far. Did the pre-cooked chicken as well and that was top notch too. So its a plus from me so far.
I agree with all that, but the level of spicing in the base makes me wonder how similar it might be to Bigboaby's. I have not yet compared them, but plan to do so.
** Phil.
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How much onions, by weight, are people putting into this base when trying to replicate what
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How much onions, by weight, are people putting into this base when trying to replicate what
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I used 600 g for half quantity, so 1 kg will do a full batch.
This is what I sent to Syed et al. (Extract from my Word document)
Base Gravy (Make
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Do not ever believe the BIR hype rubbish that you can't cook half batches or smaller of Base Gravy. Of course you can. It was a myth. You can scale a Base Gravy down to a small pot with 1 large onion for a double serve curry if you want to.
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My version (also maintained in Word)
Syed
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Vive le difference.
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Vive le difference.
Vive la diff
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This is what I sent to Syed et al. (Extract from my Word document)
I hope Syed doesn't use it as the basis for a book or anything. In my opinion, your quantities are significantly different to what Syed used in the video. That's assuming these quantities are for the same size batch that he prepared. Phil's list of ingredients is also incorrect by the normal convention of using level spoon measures but at least Phil states the correct measures (rounded, heaped or whatever) under the method. If it was an exam question to write up what can be seen in the video, you would both fail!
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Well, I am sure that both Livo and I will be delighted to use your professional version in preference to our very amateurish ones, George, just as soon as you post it.
** Phil.
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How much onions, by weight, are people putting into this base when trying to replicate what
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I used 600 g for half quantity, so 1 kg will do a full batch.
This is what I sent to Syed et al. <snip>
How much onions, by weight, are people putting into this base when trying to replicate what
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That is useful information, Donald. I will go and read his comments to his own base and see what he says about quantities for a full-size version. Should all BIR chefs have to demonstrate competence in the use of Excel before being allowed to practice ?!
** Phil.
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I see in the comments on the Syed video he
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Should all BIR chefs have to demonstrate competence in the use of Excel before being allowed to practice ?!
Well it certainly wouldn't harm if they are incapable of calculating simple proportions would it? Also I haven't looked at the full base quantities yet and I'm wondering if the spice quantities for the Youtube version have been increased in accordance with livo's principle of inverse proportions?
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There is no significant variation in the ratios of potato or carrot to onion in the video compared to the information in the comments. 1 - 1.2 kg of onions scaled up to 15 - 20 kg. 1 - 2 medium potatoes up to 5 - 6 large and 2 - 3 medium carrots up to 8 - 10 large is easily within the same ratios, and as he says, "it doesn't make much difference". From memory in the video he places the importance of including carrot as being for colour.
Spicing is not mentioned but I'd be going with close to linear scaling as it's Base Gravy. Base Gravy can be scaled up or down contrary to claims it can't, (possibly with the exception of red chilli powder depending upon which type is being used. I'm not sure about the Kasuri Methi either. Non-linear scaling of strong spices isn't my principle. It is something I've learnt from well-informed and experienced sources, as well as my own personal experiences in bulk cooking.) You'd have to ask Syed what he does.
It is cooked when there is no frothing on the surface. Oil separation may not be far off and I'd say there is nothing preventing anybody from doing the extra if they wish, be it necessary or not.
He also says in the comments that other chefs add other vegetables which are optional. You can't ask for more than that and for what it's worth, I think the person asking (MrCurry) is milking for all he can get.
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A detailed analysis for the FOAM members, including myself. (These are my observations but feel free to make any comments as to where you think I may have slipped up.)
Note: Extreme accuracy is not required.
In order of ingredients, excluding the water.
1. Cooking oil. 1/2 cup (120 ml).
2. Garlic and Ginger Paste. 2 rounded TBSP (possibly 3 level TBSP).
3. Onions. Syed has used 7 - 8 average sized onions, each chopped up into what appears to be around 8 pieces (ie; quartered and halved again going by the shape of each chunk). By comparison to the size of his little red beach bucket (I have a microwave container close to the same size) and the number of onions I had in a 1 kg net / bag (7), I estimate that he is using approximately 1 kg of onions. 1.2 kg would not hurt in any way.
4. Potato. Syed has used 2 medium potatoes and in the bowl I estimate there to be 16 pieces at around 1 oz or 30 g per piece. This is 1 lb or 480 g of potato.
5. Carrot. Syed has used 2 medium carrots and there is less in the bowl (same size) than the potato, slightly more than half. I estimate 24 - 30 pieces at around 10 g - 15 g per piece so I'd say there is 250 g - 300 g of chopped carrot.
6. Coriander. I estimate there to be 20 - 30 @ 2" lengths of cut stalks with leaf. This is from looking at the lengths both in the little bowl and counting the freeze frame when about half is visible on the left hand side of the pot when first added and stirred.
7. Salt. 2 tsp is listed but you can just glimpse the 1st spoon and it is well rounded / heaped, so there is probably 3 - 4 level tsp.
8. Tomato Puree. We call concentrate Tomato Paste and what he uses is still concentrate. Syed adds 2 well heaped TBSP so there is possibly 4 - 5 level TBSP added.
9. Butter ghee. The ghee added is room temperature and only slightly over 1 level TBSP.
10. Butter. 1 rounded TBSP and in the comments Syed comments that he thinks the Clover is spreadable butter blend. I'm not familiar with the product brand. Butter or blend wont matter and he says that it and the ghee is optional according to taste.
11. Mixed curry powder. 2 heaped TBSP.
12. Red Chilli Powder. We don't actually see this added but as he says 1 tsp and his usual is to use rounded / heaped we can assume the same for the chilli powder.
13. Kasuri Methi. Syed says 1 TBSP and it is pretty close to being a level TBSP in this instance.
This list of ingredients is exactly double what I actually used to make a half batch with 600 g of onion and it was fine. Really good in fact.
Now the missing ingredient???? Single cream. The video is titled Creamy Base Gravy and in the detailed replies to the questions on bulk batch cooking Syed mentions the step of adding single cream. This is missing from the video. I have asked if it is significant and if so, how much to use?
I am about to start on a "micro" quantity using a single onion @ 200 g chopped, a very small potato @ 80 g (actually 2/3 of the smallest one I have) and 1/3 of a medium carrot at 50 g. It will be approximately 1/6 full size so all other ingredients will be scaled directly to 1/6 of the quantities listed above.
Edit:
PS: Syed has just answered that he did add Single Cream in the video but lost the clip. 2/3 of a chef spoon. I found the Base Gravy worked really well without it but I will add a small amount to my micro batch.
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Micro cook of Syed's Base Gravy. Yield 900 ml cooked in a 6" SS pot. Enough for probably 4 single serve dishes of 3 to share after further dilution as Base Gravy and then reduction in the dish cooking. If you are going to use the Makhani Gravy or Korma Gravy as well it will go even further.
I cooked this for 30 minutes after it stopped frothing, at which point Syed says it is ready. There was some scum surfacing, no clean oil separation but the surface did start to glisten.
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Sigh. I had a wonderful pot of Syed's base sitting on the stove. Yesterday evening, as I do every few days, I turned on its plate at 20% and left it to come up to temperature, for sterilisation purposes. Then I went to bed ...
** Phil.
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While cooking dinner, I put this back on the burner on low flame for the best part of an hour and still no oil separation. It has glistening oil on the surface but really there is only 20 ml of oil in it and a lot of vegetable matter. It may look a bit different tomorrow after a night in the fridge. Nevertheless it is a success and proves to me (in my own mind) that Base Gravy can be scaled down to whatever size you like. This small pot will easily feed 1 or 2 people for a week of curries if needed. No freezer room required.
Is it exactly the same as a big batch? I don't know, but it doesn't matter to me. I'm over cooking huge batches of Base Gravy and having to freeze it all and this works. I have asked Syed about linear scaling of spices to up size to commercial quantity.
Answered.
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Sigh. I had a wonderful pot of Syed's base sitting on the stove. Yesterday evening, as I do every few days, I turned on its plate at 20% and left it to come up to temperature, for sterilisation purposes. Then I went to bed ...
** Phil.
Mmmmm. That's something you wouldn't want to do too often. How's your casserole dish looking?
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Mmmmm. That's something you wouldn't want to do too often. How's your casserole dish looking?
Roughly like "I need to go and measure my casserole dish (?32cm?) and then find out how much a Chasseur casserole dish of the same size will cost me today ...".
And now I know the answer (https://www.amazon.co.uk/Chasseur-Cast-Round-Caviar-4732/dp/B01M2WSY8F), I need to find somewhere quiet to go to lie down and die.
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Micro cook of Syed's Base Gravy. Yield 900 ml cooked in a 6" SS pot. Enough for probably 4 single serve dishes of 3 to share after further dilution as Base Gravy and then reduction in the dish cooking. If you are going to use the Makhani Gravy or Korma Gravy as well it will go even further.
I cooked this for 30 minutes after it stopped frothing, at which point Syed says it is ready. There was some scum surfacing, no clean oil separation but the surface did start to glisten.
Nice! How much cream was added and how much difference did it make?
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I am about to start on a "micro" quantity using a single onion @ 200 g chopped, a very small potato @ 80 g (actually 2/3 of the smallest one I have) and 1/3 of a medium carrot at 50 g. It will be approximately 1/6 full size so all other ingredients will be scaled directly to 1/6 of the quantities listed above.
So what's your full recipe for a micro-Syed base?
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And now I know the answer (https://www.amazon.co.uk/Chasseur-Cast-Round-Caviar-4732/dp/B01M2WSY8F), I need to find somewhere quiet to go to lie down and die.
Back in May Aldi had their "knock-off" Le Cresuett range as a special buy again for the third year. They sell out in minutes and are meant to be good. That's if you not a brand snob. They are about 1/20 of the price.
https://www.mamamia.com.au/aldi-pot/ (https://www.mamamia.com.au/aldi-pot/)
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Nice! How much cream was added and how much difference did it make?
Not much and I doubt it made any real difference. Syed answered that he used 2/3 of a Chefs spoon which is approximately 2 TBSPs in his video batch. I used 1/6 which is only 1 tsp. I haven't cooked a dish with it yet but intend to today. I think it could be omitted really and cream is added to creamy dishes anyway.
I commented earlier on the use of Carnation Evaporated Milk in The Bengali Cook's base gravy. I've found that the flavour of evaporated milk when used in a dish is overpowering (prominent or noticeable might be more the point). I've not tried his base gravy.
To my mind adding dairy to base gravy in a commercial venture would require an additional dairy free pot for lactose intolerant customers. My father in law is troubled by shop / restaurant curry but I am able to feed him dairy free by using vegetable oil and Ghee instead of butter and he just avoids the creamy dishes.
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So what's your full recipe for a micro-Syed base?
20 ml oil
1 heaped tsp g&g paste
1 cricket ball sized onion (200 g peeled)
1 small potato (80 g peeled)
1/3 medium carrot (50 g peeled)
1 coriander plant (3-4 stalks, leaf and root)
1/2 - 3/4 level tsp salt
1 heaped tsp tomato paste (concentrated puree)
1/2 tsp each of butter Ghee and butter (1 tsp of either would do. Optional anyway)
1 heaped tsp Syed's mixed curry powder
1/3 tsp RCP (I used mild red chilli powder. Can use Kashmiri, Paprika, hot or blend to taste)
1/2 - 3/4 tsp Kasuri Methi
1 tsp single cream
1 1/2 cups water. I calculated this amount as approximately 1/6 of 8 cups but ended up using additional water due to extended cooking and I'd suggest topping up to 900 - 1000 ml finished volume to get the consistency right.
I followed the exact method used in the video with these changes.
I cut the onion into 16 pieces instead of 8. Half, quartered then halved again..
I cut the potato and carrot smaller than Syed's cut as well.
The cook time where he says to cook until softened after adding the Tomato paste was about 8 minutes. All other cook times were timed and as stated by Syed.
Syed has informed me that extended cook and oil separation is not required. It may happen after a day or two of use and reheating / refrigeration but it doesn't matter at all. I think this is what Phil showed in his photo.
Note: In line with confirmation that spicing is not linear, if anything, this micro-cooked version would be just slightly under-spiced since I scaled down by linear 1/6. You could possibly increase RCP to 1/2 tsp, kasuri methi use the upper limit and maybe up to 2 rounded tsp of mixed curry powder. Syed explained in the comments on youtube that scaling up or down is not directly linear but about achieving balance.
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Back in May Aldi had their "knock-off" Le Cresuett range as a special buy again for the third year. They sell out in minutes and are meant to be good. That's if you not a brand snob. They are about 1/20 of the price.https://www.mamamia.com.au/aldi-pot/ (https://www.mamamia.com.au/aldi-pot/)
There's nowt wrong with Aldi cast iron cooking utensils
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At least you didn't catch fire.
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it is clear that it is f****d
Phil - you accuse me of sniping but, in my opinion, you bring it on yourself. Why go out of your way to use a banned word by using four stars as a sort of workaround? You could have used a word like 'ruined' so where's the advantage of using a banned word? Especially as you are the current moderator. It really is quite shameful, lowering the tone of this forum. Unless you mean that type of damage was caused to the pan quite literally. If so, by whom? The mind boggles.
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I knew as soon as I wrote it that you would take exception, George, but to be honest I cannot see that there is anything wrong with describing a now-useless pan as "finished". Would you sooner that I had described it as "b****d" [banjaxed] ? They mean much the same.
Anyhow, "Report to moderator", as always. When I first took on the r
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Sorry guys. Yes. 1/6 of 8 cups. I usually go back and proof and modify but this one slipped through.
Anyway here are some pics of the Chicken Bhuna / Chicken Rogon (sic). Pic of the meal over on Josephine.
The pictures below are of the 1st half Chicken Bhuna, 2nd half Chicken Rogon stage 1 and followed by stage 2. Absolutely delicious.
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Bhuna looks good. I have four breasts portioned and pre-cooked, and will be making a new base just as soon as I can get hold of a carrot, so bhuna chicken will be on this week's menu, along with a basic chicken curry and a chicken curry modified to bring it closer to a Madras. Don't know what I will do with the rest of the pre-cook, but maybe a chicken not-tikka vindaloo ...
Just done the (Excel) sums on Syed's restaurant-sized base, by the way, and for 1kg onions (a 1kg sack of 50
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Thanks Phil. Good for me. It is only a correction so I'm sure Martinvic shouldn't mind.
The good news is that the Micro-base recipe is a goer and works a treat. If you've been enjoying Syed's recipes so far the Bhuna / RJ wont disappoint.
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Just finished making a new batch of Syed's base gravy, again to spec. but this time using his commercial quantities and scaling down linearly to domestic quantities (7
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This is definitely my next base, after I use up my last portion of the Instant Pot base I made. That has been very good for me and produced a couple of very satisfactory results. I tried Syed
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Robbo141, your Instant Pot / Pressure cooker should work fine with any base recipe. I haven't tried it with Syed's Base Gravy as it is cooked in about 1 hour start to finish anyway. You can possibly do it in 30 - 40 minutes with a pressure cooker. 10 minutes or so of Saute mode then put the liquids and spices in before putting the lid down. Blend it up after 20 minutes or so and then cook a bit longer. The real benefit of the Instant Pot is the lack of curry splatter on your cook-top. I'd be reviewing Chewytikka's Soup Pot or Pressure Base 2 video and following his process but using Syed's ingredient list if I was to go that way.
Soup Pot (https://www.youtube.com/watch?v=_zA4k0yQBFs&t=360s)
pressurebase2 (https://www.youtube.com/watch?v=5cG5n-hpHMA&t=65s)
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Just finished making a new batch of Syed's base gravy, again to spec. but this time using his commercial quantities and scaling linearly (no Clover, just ghee). As you will see, the casserole more-or-less survived the last disaster, and nothing stuck while making this batch, although the bottom of the casserole (inside) is clearly micro-crazed. Smells good, and no adjustment needed to be made for consistency.
** Phil.
So what are the significant differences between his video and the commercial quantity as you see them Phil? I'll be interested to see if you feel there is any difference in the curry made using it.
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I published my Excel interpolation a few messages ago, Livo
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Oh, I published my Excel interpolation a few messages ago, Livo
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the carrot is there for flavour.
Syed says "for colour", but W.T.H. ...
It will be interesting to see how you find a finished curry compares with this version, if you should wish to make one of those you
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I read it incorrectly as 2/3 instead of 2-3 chef spoons of cream. This means I used "not enough" in my recent micro cook. It means my previous answer to Donald Brasco is out of context. My apology Donald, but I don't think it changes much. As to your question to Phil, I think the 2-3 chef spoons mentioned by Syed is already the amount used for the 1 kg amount, he demonstrated in the video. I would think that in the commercial quantity he uses more.
In relation to my micro version, instead of 1 tsp, the correct amount would be 1 TBSP or a little bit more. Will it make much difference? Probably not and it will be my practice to omit it anyway, for the reasons already mentioned (lactose intolerance and the use of cream only in certain dishes).
The main thing is that this Base Gravy is a good one, even with no cream, and it produces great curry using Syed's recipes and Mixed curry powder. Out of interest I will add some extra cream to the base gravy I have left for my next cook.
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On a broader note, has anyone tried using the dry-fry mix powder technique on their usual mix powder rather than Syed's and using that to make what was your previous best (non Syed) curry? If that doesn't make your previous best curry noticeably better then it would suggest the dry-fry method is a red herring.
Or indeed a non dry-fried Syed mix powder could be tried in one of his curries and compared to the same curry with the dry-fry Mix powder.
I have a feeling that any differences that may be noticeable when using the dry-fried Syed mix powder will be down to the actual contents of it, rather than the dry-fry, lacking curry powder as an ingredient as it does compared to nearly all other mix powders.
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That's a really good question. I haven't done either yet, but it is something I'd given some thought. There are quite a few variables to explore here. What I can tell you Santa is that with the Bhuna / RJ I cooked the other day I felt there was nothing missing. The dishes had the full restaurant curry taste and aroma.
I guess there is the need to re-cook a single dish using a variety of slight differences in a side by side testing.
Full Syed w/roasted powder. Same with raw Syed powder. Same with own usual powder. Same with roasted own usual powder. So there's 4 to sample for starters.
Then you can try all 4 again using your own usual base gravy (before Syed) or just any different one.
Then you can try Syed pre-cooked chicken V previous method. So there are 16 variations. 32 pieces of pre-cooked chicken in 2 styles. 2 base gravies and 4 micro mixed powders should do the trick.
That sounds like a fun day in the kitchen. The problems would be how much could you eat and whether you'd be able to really tell any differences due to sensory overload.
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I think that if one were to use unroasted spices, one would have to cook for longer. I am planning to ask Syed exactly why the spices are pre-roasted, but I am assuming that the underlying idea is to facilitate the production of restaurant-quality food in the shortest time possible.
Below, Syed's base, day 3, after a 2-hour gentle re-heat (no re-heat yesterday). Depth measured before and after re-heating using a cream-coloured plastic chopstick and boiling water added to compensate for evaporation loss. The apparent colour shift is just an artifact
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I would imagine the flavour is also affected by the significantly different proportion of carrot. I would accept potato is a thickening ingredient, but the carrot is there for flavour. It will be interesting to see how you find a finished curry compares with this version, if you should wish to make one of those you
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I would say, with no false modesty, that today's "basic chicken curry (https://www.curry-recipes.co.uk/curry/index.php?topic=15519.msg137846#msg137846)" was about as good as one could get.
Good to hear. So what extra, or different flavours, are you looking for in a madras, beyond extra chili for greater heat? I note you weren't as keen on his madras recipe.
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I really wish I knew, George. As I said (probably in another thread), the new T/A in Bodmin, Ganesha, does a superb Madras which I would love to be able to emulate. It, too, is lightly spiced, but it is without doubt different to the curry that I cooked tonight. The only way in which I will get closer is to have both in the house at the same time, ideally both cooked at about the same time before I sample then, and then try to work with my wife (who is good at identifying flavours) what is missing in mine that is in Ganesha's, or what is in mine that is not in Ganesha's.
** Phil.
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Much better base and results than from those who harvested recipes from this and other forums now claiming to be curry Gods
LOL, they know who they are!
https://youtu.be/ZfHx8VCYRNk
He
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I have today boned out 3 chickens and defrosted 1.0 kg of Lamb shank meat. 1 kg of Syed's Tikka marinating now and base gravy for 5 or 6 curries planned for tomorrow. Another big curry day in the kitchen, but I haven't done one in a while. I might do some chips as well.
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O.T. reply moved to "Off-topic replies (https://www.curry-recipes.co.uk/curry/index.php?topic=15554.0)".
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I'm going to make Syed's base in bulk soon; haven't done a load for a while (got slightly diverted via, err, Italian and French), need to spice up
the wife life. That basic chicken curry sounds good, Phil, is the recipe on here?*
*On edit: Just realised it's linked about five times on this page!
Further edit: Actually, no: the links are to the discussion page which is sans recipe, and the YouTube page doesn't make it clear which curry is the basic chicken... can you advise, Phil?
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Fairly sure that the recipe is not published here (for copyright reasons), but I have prepared transcripts of the 20 or so videos [1] which were of greatest interest to me, so I could let you have a transcript of his base recipe and his basic chicken curry recipe by PM, if those would be of interest ?
** Phil.
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[1]
Syed's aloo pakora (in prep).docx
Syed's base (gravy, garabi).docx
Syed's basic chicken curry.docx
Syed's bhuna chicken.docx
Syed's Bombay aloo.docx
Syed's chicken liver curry.docx
Syed's chicken Madras.docx
Syed's chicken shashlik.docx
Syed's chicken tikka vindaloo.docx
Syed's chicken tikka.docx
Syed's garlic+ginger paste.docx
Syed's Kashmiri on-the-bone chicken dhansak (family pot).docx
Syed's king prawn bhuna.docx
Syed's lamb dhansak.docx
Syed's mint sauce.docx
Syed's nargis kebab (in prep).docx
Syed's onion bhaji.docx
Syed's pilao rice.docx
Syed's pre-cooked chicken.docx
Syed's Rajahstani laal maas.docx
Syed's seekh kebabs.docx
Syed's special mix (roasted) curry powder.docx
Syed's tandoori chicken.docx
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Of course, copyright. I'd really appreciate it, Phil, if you could. You've done that for me previously I know, I think it's extremely generous of you to go to the trouble of transcribing and then to share your efforts. Cheers!
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I've not posted here in years, although I do still grab recipes from here. Looking for a different base I stumbled across this thread and gave it a try. Not sure how accurately I followed it as I flicked through the video and basically followed the rough method in the description. Didn't cook it for very long after adding spices, perhaps 10 minutes. Still, making (again, roughly) his Jalfrezi recipe and the result was excellent, by a margin the best I have ever produced and closest to what I'm looking for, appreciating we're all looking for something different.
Whilst I have made some great curries from bases posted here, as often as not I find there is a bit of an acrid taste, which I have always put down to boiling onions (I would never boil onions without having fried them first in any other cooking). This method removes that and will definitely be how I approach things in future.
'service onions' from the Jalfrezi recipe is also a revelation.
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the result was excellent, by a margin the best I have ever produced and closest to what I'm looking for, appreciating we're all looking for something different....I would never boil onions without having fried them first in any other cooking)...'service onions' from the Jalfrezi recipe is also a revelation.
Interesting, thanks. Did you roast the spice? I agree with you about frying onions before adding water. Do you mean you used Syed's service onion recipe for adding to the the Jalfrezi? Your feedback means I will probably try the Jalfrezi recipe, too.
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Syed’s service onions and also his tomato purée recipe are nailed on staples for me now. I remember when he first came online and have made a lot of his recipes. His chicken tikka marinade is also my default.
Robbo
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Syed’s service onions and also his tomato purée recipe are nailed on staples for me now. I remember when he first came online and have made a lot of his recipes. His chicken tikka marinade is also my default.
Robbo
:like: I agree completely. His tikka recipe is no fuss, great result.
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YEs I used his Jalfrezi method, but just made up the spices in my usual fashion. Was great.
I've not been able to find his Tikka recipe - could someone point me in the right direction?
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Seekingcurry is this what your after.
https://youtu.be/fS7LQpFsTeo.
Regards Pap rika.
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Thanks. That's essentially my current method / recipe, except I add a decent amount of ground green cardamon which I find adds a great flavour to Tikka.
For anyone interested, we have a Neff oven with various cooking elements all over the shop. My method is to skewer the chicken and suspend over a deep oven tray so the chicken isn't touching a surface, then cook on the circo roast setting which basically is fan oven plus it kicks the grill element in and out which provides the browning/charring without burning before the meat is cooked through. I expect preheating the oven and then switching to grill would provide a similar effect. I find the chicken ends up much more like what you would expect from a tandoor than when it's cooked in a pan or even sat on an oven tray.
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I loved my Neff oven when I had one. I moved house and had to get a free-standing, dual-fuel cooker (which Neff don't do). I miss it :cry:
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We had a Neff, now we have two Siemens ovens, if cooking indoors i also use thermo grill with chicken on skewers large chunks 6 mins per side at 300deg c, slight charring.
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Is a "thermo grill" anything like a "Tepro (steak) grill (https://www.testritetepro.de/en/grills/gasgrills/tepro-steakgrill/)", Micky ?
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** Phil.