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Hi Missy,I know your email was directed at CA but thought I would let you know how it is made here in Aus in the shop to give you some other ideas.1. Flash fry cubed onion and capsicum, this is just a quick deep fry2. Heat pan, add oil and heat3. Add pinch chili powder, pinch methi, pinch black pepper powder4. Add the flash fried onion and capsicum, quick stir till nice capsicum aroma emerges5. Add pre-cooked chicken with a little of the cooking liquid6. Add 1.5 - 2.0 chef spoon butter gravy7. Add little hot water if required to get consistency, should be quite thick8. Add 1 chef spoon cream, mix through, simmer couple of mins at most9. Remove, package, garnish with fresh chopped corianderThe Butter Gravy is nothing more then the BIR gravy base (no veg except onion in it though), except that it has ground cashews added to it, they are soaked in hot water then pureed into a smooth paste and the spicing is different too with cumin being the biggest ingredient. There is sugar in the Butter Gravy hence no need to put it in the final dish at the restaurant, same too with some tomato ketchup. We do add additional tomato ketchup when making a butter chicken though.Cheers,Mark
HiWhy not give the chicken curry recipe posted by Abdul a try, posted under the "Bir curry wagon" post
Hi Missy,You could try this one mate http://www.curry-recipes.co.uk/curry/index.php?topic=5148.0 It is what is described as 'Medium Chicken Curry' on the BIR menu. It's quite plain and simple but very flavoursome nonetheless!Good luck,Ray
Quote from: missy on July 15, 2011, 10:27 AMSo, like in CA's recipes he adds a laddle at a time, should I leave it cooking on very high heat for quite some time in between adding the laddles of base?Absolutely, Phil, that's what you should do. The whole process (and especially if using precooked meat) should take around 7 minutes (i.e. if you want BIR, rather than traditional, style). I definitely wouldn't want to cook precooked chicken for too long...it will become very dry, and tough, I think.If you are cooking large volumes, you need to ensure that your pan is big enough and that your heat source is strong/powerful/hot enough. Otherwise, you will "stew", rather than "fry", the ingredients. Adding liquids (e.g. curry base), a little at a time, on high heat, and evaporating the water content, is a good way to go.You also need to ensure that you don't add too much of any other liquid (e.g. coconut milk). Some ingredients will thicken the sauce (e.g. lentils, gram flour, coconut milk powder/flour, etc), but some will thin it (e.g. cream, milk, coconut milk, water, etc). So, substituting one for another will influence the consistency of your sauce.So. my "rule of thumb" (for BIR cooking at least) is high temp, short time.
So, like in CA's recipes he adds a laddle at a time, should I leave it cooking on very high heat for quite some time in between adding the laddles of base?
