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How to cook a vindaloo

cometary would be a help

the sound is awful.

Other vids from the feed http://www.youtube.com/user/maliksindian

any one made this? looks well tasty! i might have a go at this at the weekend

http://www.videojug.com/film/how-to-make-murgh-makhni



How To Make Murgh Makhni
Murgh Makhni Recipe. Alfred Prasad, Head chef at Michelin-starred Tamarind in London's Mayfair shows how to make his special Murgh Makhni. A delicious grilled chicken dish, simmered in creamed fresh tomatoes flavoured with ginger, fenugreek leaves and honey. Delight in our Murgh Makhni recipe.

You will need Units:  Metric US Imperial UK Imperial 
-500 g Chicken thighs (boneless)
-50 g Ginger & garlic paste
0.5 tsp Salt
-65 ml Yoghurt
0.5 tbsp Kashmiri chilli powder
0.5 tbsp Vegetable oil
0.5 tsp Grams masala powder
-For the makhni sauce-
-40 ml Vegetable oil
-15 g Ginger
-6 Green chillies
-4 Cinnamon sticks
-5 Cardamom pods
-5 Cloves
-2 Bay leaf
-750 g Tomatoes
0.5 tsp Kashmiri chilli powder
-60 ml Single cream
-1 tbsp Honey
0.5 tbsp Tomato paste
-2 tsp Kasoori methi
-50 g Butter
-75 g Cashew nuts
-1 teaspoon
-2 mixing bowls
-1 whisk (handheld or electric)
-1 cling wrap
-1 sharp knife
-1 large saucepan
-1 large spoon
-1 strainer
-1 cloth
-1 colander
 Serves:
4
Preparation Time:
4 hours 30 minutes
Cooking Time:
1 hour
 

1.To serve 4, you will need
2.Step 1: Wash the Chicken
Take the boneless chicken thighs and wash them in cold water. Put them into a colander and pat dry with a kitchen cloth.

3.Step 2: Season the Chicken
Add the 50g of garlic and ginger paste to the bowl, along with half a teaspoon of salt.

Using your hands to mix everything together in the colander, to make sure the chicken gets a really even coating of the mix.

4.Step 3: Yoghurt mix
Put 65ml of natural yoghurt into a new bowl. Add half a tablespoon of oil and half a tablespoon of chilli powder.

Whisk these ingredients together.

5.Step 4: Add to chicken
Cover the chicken with the whisked mixture. Once again use your hands to make sure that the chicken is thoroughly coated in the mixture. Add a tablespoon of vegetable oil and keep mixing.

6.Step 5: Wait
Cover the chicken in cling film and put it in a refrigerator.

Leave the chicken to marinate for no less than 4 hours.

7.Step 6: Grill
After 4 hours, put the pieces of chicken on some greaseproof paper, and place under the grill for 10 to 15 minutes. There is no need to turn them.

8.Step 7: Cut the chicken
Remove the chicken from the grill and leave to cool for a few minutes. Then cut it into bite-sized pieces. Cover with cling film or plastic wrap and put it back in the refrigerator.

9.Step 8: The Makhni sauce
Start by peeling and finely chopping 15g of ginger. Then heat 40ml of vegetable oil in a large saucepan, on a medium to high heat.

When the oil is hot, add the four sticks of cinnamon to the pan.
Then, add the 5 cardamom pods.
5 cloves
and a few bay leaves
stir for a couple of minutes, then add the chopped ginger, cook for a further minute and add the 6 green chillies.

10.Step 9: Add tomatoes
Put the 750 g of fresh, whole tomatoes into the pan and stir. Turn the hob down to a medium heat and carry on stirring for a couple of minutes. Turn the heat down low and leave to sit for about a minute. Then add 100ml of water, put the lid on, and leave to simmer for about 25 minutes until the tomatoes are cooked to a pur?e.

11.Step 10: Pur?e
Take the pan off the heat. Remove any whole spices.

Now you need to crush the tomato mixture into a paste like consistency. You could use a wooden spoon, but a blender is preferable. Blend until smooth.

12.Step 11: Strain
Use a sieve to strain the pur?ed mixture into the saucepan to get rid of any lumps. Add a little water to get all the mixture out. Put the pan on a high heat to bring it back to the boil.

13.Step 12: Cashew nuts
In the meantime, use the blender to grind about two thirds of the cashew nuts, that's 50g, into powder. Then add a tiny amount of water and blend into a paste.

14.Step 13: Finish the sauce
Once the sauce is hot and bubbling, add one tablespoon of tomato paste
Then the ground cashew nuts. Add a little water to the blender to get all the paste out.
Add half a teaspoon of chilli powder
and a tablespoon of honey
and stir for about 3 minutes.
Then add 50g of butter and stir until it melts. Next, a generous sprinkling of salt. Leave the sauce for about 5 minutes and then stir in one teaspoon of Kasoori methi, which are the ground dried fenugreek leaves.

Leave the sauce gently bubbling over a medium heat and move onto stage 3.

15.Step 14: Finish the sauce
In another frying pan melt a little butter. Use a sharp knife to roughly chop the remaining third, or 25 g, of the cashew nuts and add them to the pan. Then, throw in the seasoned chicken tikka that you grilled earlier.

Fry for about 3 minutes on a high heat.

16.Step 15: Add the sauce
Cover the chicken with the sauce. Then add 60 ml of single cream.

Then stir the chicken and sauce together for about 3 minutes. It should be simmering while you do this.

17.Serve
Decorate with a little drizzle of cream and serve with naan bread or rice.

Hi Chaps,

Anyone got recipe for chicken shashlik? it verys from place to place but basically its skewed tikka, onion and peppers from the tandoori oven come out sizzling on a cast iron dish

i had a quick search of net not found much, i see Dave smiths site list one but you got to buy his book.
http://www.curryhouse.co.uk/chef/shashlik.html

think Ive got the general idea but has anyone had a go at this?

UB

i got this as a pdf and its very good has a 'British' Indian section - not bir as we know but a good read and must have for curry fanatics.

heres the intro on the British Indian section.

"
Indian cuisine is omnipresent in Britain?so much so that Chicken Tikka Masala has
been voted Britain?s favorite national dish. Two centuries of colonial presence in the
Indian subcontinent fostered a much-flaunted love affair with the Indian kitchen,
and Britain, reinventing a centuries-old culinary heritage, has made ?going out for a
curry? and ?having a takeaway? celebrated symbols of multiculturalism.

The British memsahib adapted Indian masalas to suit Western palates, and in so
doing, threw ?authenticity? out the window. Colonial-style curries were made up of
meat, fried with a curry paste before being stewed in water. Anglicized curries, made
popular by returning expatriates, were often embellished with chopped bananas,
shredded coconut, and raisins, a style of cooking virtually unknown in South Asia.

Of course, new flavor combinations and cooking styles have been making the rounds
for centuries. The fact is that no cuisine remains static: India didn?t have chilies until
the Portuguese brought them from the New World. And spices are not new to
Britain?in addition to being a valuable trade commodity, aromatic spice blends have
long played a key seasoning role in British cooking styles.
South Asian immigrants arrived in Britain?s big cities from India, Bangladesh,
Pakistan, Sri Lanka, and East Africa during the sixties and seventies, and many
entered the restaurant and catering industry. Adept at adapting menus to suit local
tastes and expectations, the South Asian restaurant sector was the success story of
the second half of the last century.

Most Indians prefer lamb or chicken curry made with meat cooked on the bone, the
advantage being that while the meat simmers, it makes its own flavorsome sauce. In
Britain, however, meat cooked this way can be tricky to negotiate on the plate,
especially with cutlery, which might explain why boneless meat is preferred.

While menus at many British curry houses have remained largely unchanged over
the past two decades, the emergence of newer styles of cooking at fine restaurants
has elevated modern Indian cooking to a privileged position. More recently,
supermarkets have developed new product ranges championing regional gems,
including Keralan fish curry and biryani from Hyderabad.

But it?s the tried-and-tested stalwarts of Indo-British cooking that continue to hold
their own, such as Madras Curry (p326), creamy kormas, and Chicken Tikka Masala
(p330). The difference today is that there?s a culinary curiosity to lift the lid off the
Indian spice box and cook authentic recipes at home.
     Roopa Gulati"

Admin can i ask you to take off the 1500kb upload restriction [temporarily] so i can upload this book for you all.

the file is 37,000 KB

UB