So, as I'm moving to a new house, in addition to building a tandoor/terracota type oven, I plan on getting myself a relatively powerful cooker to try and reproduce the same effects as in the BIR videos.

I am considering to buy this one. Would anyone have any advice or recommendations? Does this sound like the right kind of burner to get a more powerful flame out of?



The product image is available online here:
http://www.gasproducts.ie/acatalog/Foker_Cast_Iron_Double_Burner_Gas_Boiling_Ring__FK003050_.html

Some purists may not call this a CTM and they may be right. I think it tasted pretty much like any of the CTMs I ever got in UK (which weren't a lot. After sweetening my buds with a korma or CTM, I'd go for up to a month on a spice-spree only to have another sweet one and repeat the cycle.)

In fairness, this is the curry that made the most proud. The whole family had ome, and I only pity that I didn't make enough quantity for everyone to repeat again. I shall thank everyone making this possible and axel's last minute tip to use onions as an alternative to skewers, which I may continue to use (though it does take a lot of work...

Onion wraps


Tikka Marinated and wrap in onions before going into the oven


10 min into the oven


Just after 25mins


Done


Close-up: After drying in the oven


Cooking in the almond and coconut sauce


Delicious!


Thanks everyone answering all my newbie questions, allowing me to learn the craft better and to enjoy great BIR-like meals. I only hope my technique improves and my spicy foods become as good as the sweet ones

So I've made half-portion of the c2g's mix powder, including a few TBSPs of bassar mix powder, though I might not use bassar again the future. Somehow it seems to be quite a dominant spice in the mix. Reading the F.A.Q on this section, there is a basic spice mix recipe, which I quote below:

Coriander 8 Parts
Turmeric 7 Parts
Cumin 5 Parts
Curry Powder 4 parts
Paprika 4 Parts (optional)

Just to clarify, ,could parts in the text above be replaced by any type of spoon? for example, "8 tbsp coriander, 7 tbsp turmeric and so on" ?

In addition to this, does anyone have any pros and cons for the c2g spice mix?

Thanks!

So, filled with advice obtained from this thread I managed to knock another fantastic korma. My previous attempt using darthphall+CA's korma recipe was great, beyond fantastic -- but it didn't have the exact BIR taste I was hoping for. I thought I had nailed perfection then, but using a slightly different approach, I have gotten the BIR taste, so this is now the perfect korma and I am anxious to put this new base to a trial of bombay potatoes + garlic chili chicken tikka tomorrow!

Anyway, let me start by describing what I've done:

The base sauce is Taz recipe, using ground spices as kindly described by Stephen Lindsay.

The chicken was precooked. I used 6 large chicken breasts (circa 1.5kg) seasoned with salt, less than a tsp of turmeric and 4.5 TBSPs of seasoned oil (which was made 3 days ago, from cooking 17 onion bhajis using c2g mix powder with bassar curry mix). I also added a tsp of coconut flour. I don't know if that made any difference, but I hoped for extra coconut aroma in the chicken. The chicken was boiled until cooked.

For the korma, I used the recipe from c2g, and I triple the amounts of coconut and doubled the amount of ground almond, since I prefer the coconut flavour to the almond flavour. I also threw in 2 bananas sliced at the end, which I read is a kashmiri costume and as I liked it the last time, I thought I'd repeat it again.

I put all pictures in this album, since they are too heavy for a post here:

http://imgur.com/a/En5jD#7

This is a cross between Madras and Jalfrezi, which I coined as majaldrezi! It was hardly BIR tasting, but I presume most of the problem in attaining that BIR taste was due to having accidently doubled the turmeric size when making the base. I also think the curry powder I have isn't great, for the simple fact that it is brand-less and yellowish than others (probably high on turmeric too?)

The base sauce is darthphall's recipe, every portion is halfed, except for turmeric (a costly mistake) because I don't have a large enough pot to make 7 litres :-)