Quote from: bigben on September 25, 2009, 10:57 AM

Chicken Makhanwalla
 :
This is a firm favourite in most Indian restaurants. It is a mild curry with a wonderful,
aromatic robust creamy sauce.
Ingredients:
Method:
4 tablespoons Ghee or Oil if no ghee available
1/2 tablespoon Tandoori masala
1/2 tablespoon Tandoori marinade
1 teaspoon Tomato puree
1 Tomato (deseeded and chopped)
1 Green chilli (deseeded and chopped)
3 tablespoons Basic Curry Sauce
1 tablespoon Yoghurt
1/2 tablespoon Ground almonds
2 tablespoons Single cream
1 tablespoon Freshly chopped coriander leaves
1 portion Chicken (pre cooked)
1. Heat the ghee, add the tandoori masala, tandoori marinade, tomato puree
and chopped tomato.
2. Stir fry for a few seconds. Add the chopped chilli and basic curry sauce.
Saute on a low heat for about three and a half minutes.
3. Add the yoghurt, almonds, single cream and coriander leaves. Mix well and
stir fry for thirty seconds.
4. Add the cooked meat and allow to heat thoroughly before serving.

Hi Bigben,

Is this also known as Butter Chicken?

No, butter Chicken is different! Only certain curry houses make Makhanwalla, As its from a certain region! Its a nice one ! :

Hi Bigben,

Thanks for sharing your recipe.  A few questions, if I may:

-  is this the recipe used in the restaurant that you mentioned you worked at?
-  do you have the recipe for the tikka masala please?
-  do you have the recipe for the tikka marinade please?
-  do you have the recipe for the "basic curry sauce" please?

If you can provide these I'd be happy to try your recipe 

Thanks

    Chicken Tikka Masala
A very popular dish and one of the all time Indian restaurant favourites. This dish does not
have its origins in India but is the creation of a London restaurant chef. Chunks of succulent
chicken first cooked in the tandoor and then served in a tasty gravy with tomato, green
peppers and other herbs and spices.
Ingredients:
Method:
1 1/2 tablespoons Oil
Few pieces Thinly sliced green pepper
1 Green chilli (finely chopped)
1 1/2 tablespoons Basic Curry Sauce
1/2 teaspoon Tomato puree
Few pieces Tomato (deseeded and chopped)
1 tablespoon Tandoori marinade
1/2 teaspoon Tandoori masala
1 tablespoon Plain yoghurt
1 tablespoon Coriander leaves (chopped)
1/2 tablespoon Ground almonds
1/2 tablespoon Single cream
1/2 teaspoon Sugar
1 portion Cooked chicken tandoori pieces
1. Heat the oil in a frying pan, add the sliced pepper and allow to sizzle.
2. Add the chopped chilli, basic curry sauce, tomato puree, tomato pieces,
tandoori marinade and tandoori masala.
3. Cook for about five minutes and stir frequently.
4. Add the yoghurt, coriander leaves, ground almonds, single cream and sugar.
Stir until everything is mixed thoroughly.
5. Add the cooked chicken tandoori pieces, stir until hot and serve.

Chicken tikka recipe:
Ingredients:

Hi does anyone have a good recipe for Kofta kebabs? :

I know there are plenty of recipes for curry bases, But after reading through them all i just get confused on which to use! Can someone advise on a good proven all rounder to get me started, Like from a British curry house. I would like a base i can freeze and just add in the extra's to make different currys. Then i can add the base as stated in the recipes (Curry Gravy) and add to rest! If you can help on this many thanks.....? :

Does anyone have any tips to reproduce a curry I had last year in Bradford? Its called a Naga Chicken Curry, and was one of the most flavourful curries I have had for many years, albeit very hot.

Any help would be appreciated!

Mr Madras

Chicken Naga the Worlds Hottest Curry

Ingredients

  Serves 2

    * 2 Chicken Breasts Diced
    * 1 Cup of Curry Massalla Gravy-click for recipe
    * Quarter of an onion finely chopped
    * 2 Teaspoon Curry Powder
    * 24 Naga Chillies
    * 4 Teaspoons Garlic Puree
    * 2 Teaspoons Ginger Puree
    * 5 Tablespoons Vegetable Oil
    * 4 Tablespoons roughly chopped coriander leaves
    * 1 Tablespoon whole coriander leaves
    * 1 teaspoon Garam Massalla