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Topics - blade1212

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House Specialities / Chicken Tikka Bhoona Madras
« on: May 01, 2006, 12:02 PM »

3 tbl reclaimed oil
6 pieces of Chicken Tikka
1 tbl Tomato puree (slightly watered down)
1/2 tsp methi
1 tsp Chilli powder
3 green chillis, sliced
1 lvl tsp spice mix  (equal parts ground coriander, turmeric, garamasala, curry powder)
1 lvl tsp coriander powder
1/2 tsp salt
4 or 5 Ladles of gravy
1 tbl chopped coriander

1. Heat oil on medium for 1 min
2. Add tomato puree and stir until it splits into fragments (30 secs)
3. add the everything except curry gravy and fresh coriander and stir (30 secs)
4. Add 1 ladle of gravy and stir until the oil separates and it almost dissapears (1-2 mins)
5. Add cold chicken tikka pieces and coat
6. Add remaining gravy, stir an cook for 4-5 mins on medium (use a spatterguard)
7. Turn off heat, add fresh coriander, stir and and let it rest for 5 mins.

This dish was inspired by many of the original final dishes gleaned from this site, so thanks to all who contribute to make this site what it is.

Here's a base that I've now had my best results from. I'll post the final curry recipe later.  This base has some of the originality of the KD base but the beauty of it is you don't get the boiled onion smell/taste as this base has so much oil (that can be reclaimed). A restaurant owner told me this was the way he did it. It makes sense to keep it all in one pot if you're running a BIR.

12 onions (2kgs), roughly chopped
1 green pepper, chopped
600 ml veg oil
water, enough to just cover the onions in the pan
1 tbl salt
1 big bulb of garlic,  chopped
1 hpd tbl ginger paste
2 tbl tomato puree
1 tin tomatoes
2 tbl coconut cream
1 tsp ground cumin
1 tbl ground coriander
1 tbl turmeric
1 lvl tsp garamasala (I use Natco)
1 cinnamon stick (2 inches)

1. add everything except the spices to the pan and bring to the boil
2  once boiling added the cumin, coriander, turmeric, garamasala, cinnamon stick and cook for 80 mins, lid on stir occasionally
3  discard cinnamon stick,  cool down mixture (I put pot into a sink filled with water to rapid cool). I think this cooling is important to the final taste.
4  blend using a strong hand blender until the mixture is completely smooth. Add water to get a very runny soup type consistency
5  bring to boil and skim off the frothy scum that floats to the top for 15 mins.
6. once the mixture looks 'clean' boil on medium until the oil separates and collects at the top. Should get a nice thick layer of deep red oil floating at the top.

Tandoori and Tikka / Chicken Tikka - better than the BIRs
« on: April 29, 2006, 08:21 PM »
I've not posted much recently, but I've been working away to try and come up with something new. This recipe was inspired by a recipe that used tamarind. Honestly guys, you really should try this if you get a chance as it beautiful.

600g Chicken  - 4 or 5 breasts
1 hpd tbl Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder). I use this same mix for my curries.
1/4 tsp orange food colouring (much nicer than red)
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water

1. Chopped chicken breasts into 2 or 3 pieces each
2. Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
4. Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum .
5. Put 3 of 4 pieces of Chicken onto skewers.
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (ie ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element0
9. Cook for 4 minutes, turn once and give them another 4 mins.

Let the tikka rest for 5 mins before eating,. They freeze really well.

This recipe is actually better than anything I've eaten in a BIR.. honestly.

Ashton Lane

The food was awesome. I've actually eaten here before and it was OK at the time, but may last visit re-ignited my view of what "the  taste" really is and how far I'm actually away from re-creating it at home it in reality.

Firstly, the Chicken Pakora was so succulent and the Nan Brad was the best I've tasted in a long long time.

For the main course I had Chicken Tikka Karahi Bhuna Madras which was amazing. In fact it is the best curry I've had in the last 10 years.

I remember posting a while back that curries from years ago were much better than the ones you get served up today - this one was a blast from the past !!!

PS. I've heard the "Wee Curry Shop" which is just across the road on Ashton Lane is very good also - so that's my next visit. Interestingly Ashoka (aka Harlequin Leisure) have a few restaurants dotted around the West of Scotland and they are not all equal - in fact, the "Ashoka Shack" currys shops are very very poor. On the other hand, Ashoka South Side in Clarkston used to be stunning, but I've not been there for years.

Pictures of Your Curries / pre-cooked onions
« on: October 15, 2005, 04:56 PM »
Use 1 tablespoon of this lovely stuff for your final curry dishes.

Heat 4 tbl oil, add 2 tsp turmeric and cook for 30 secs then add  6 small onions finely chopped (the type of onions that make you eyes water). Turn down to med-low and cook for 30 mins.

Curry Web Links / Video clips - Chapatis and Naan
« on: October 03, 2005, 07:30 PM »

Right click each image, then play

Pictures of Your Curries / Tarka Dal
« on: October 02, 2005, 04:35 PM »
from this recipe - added Green and Red chillies

EDIT : Whoops posted in wrong section....admin to the rescue pls

Lets Talk Curry / Mr Naga Very Hot Chilli sauce
« on: September 14, 2005, 08:30 PM »
Remember that "impossible to find madras/vindaloo ingredient" posted here a while back. Well Chilliworld have it in stock now.

Here's hoping :)

Cooking Equipment / Metal frying pan
« on: June 26, 2005, 08:02 PM »
Does anyone know where I can buy a frying pan that the typical BIRs use. They are about 10-12 inch diameter, sloping sides and all metal - not sure if they are stainless steel or aluminium.

The only ones I can find are all teflon coated and that just won't do due to all the scraping around with the chef's spoon :)

High street or online.

Many thanks.

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