Balti on the left Rogan Josh on left


Chicken balti recipe
Serves 4
Ingredients
?   1 tbsp butter
?   2 tbsp sunflower oil
?   1 cinnamon stick
?   1 tsp ground cumin
?   1 tsp finely chopped garlic
?   3 medium onions, peeled and finely chopped
?   1 tsp finely chopped fresh root ginger
?   1 plump green chilli, deseeded and finely chopped
?   500ml passata (sieved tomatoes)
?   900g boneless, skinless chicken breast, cut into large cubes
?   0.5 tsp hot chilli powder
?   0.5 tsp ground cumin
?   0.5 tsp ground coriander
?   1 tsp medium curry powder
?   0.5 tsp garam masala
?   0.5 tsp salt
?   0.5 tsp coarsely ground black pepper
?   1 tbsp fresh lemon juice
?   100ml just-boiled water
?   1 tbsp tomato puree
?   Fresh coriander, to garnish

Method: How to make chicken balti
1. Melt the butter with the oil in a large saucepan and fry the cinnamon and cumin for a few seconds. Add the onions and cook until golden brown, stirring regularly. Stir in the garlic, ginger and chillies and cook for 2-3 minutes, stirring.
2. Stir in the tomatoes and cook until the oil separates from the onions. Add the chicken pieces and cook in the sauce until the meat is coloured and sealed on all sides. Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper. Stir in the lemon juice then add the water and tomato puree.
3. Bring the curry to a gentle simmer and cook for about 45 minutes or until the chicken is tender, stirring occasionally. Alternatively, spoon carefully into a large casserole dish and cover. Cook in the centre of a preheated oven at 180˚C/Gas 4 for 45 minutes. Garnish with lots of fresh coriander.
Cant remember where i got this recipe from.

I use this base for my Rogan Josh then the recipe out of the "The Curry Secret" book.
BEST BASE SAUCE RECIPE
Ingredients
1/2 Cup veg oil
3 Large Onions - Finely Chopped
1 Can Tinned Tomato 400g tin chopped
15 Garlic Bulbs Cloves (yes 15)
1 Cube Ginger
1 Teaspoon Salt
1 Tablespoon - Coriander
1 Tablespoon - Cumin
1 Tablespoon - Chili Powder
1 Tablespoon - Paprika
1 Tablespoon - Turmeric

Method
1. Take a stock pot
2. Heat veg oil
3. Add Onions fry until softened or until they turn a little darker (15 to 20 mins), this should take the acid out of them.
4. Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree / has a soup like texture.
5  Put the puree into the stock pot on a medium heat add 1 teaspoon salt.
6. Cook gently (medium high heat) until starting to become darker, this could be an hour or so, keep it going the longer the better, add water or cup chicken stock iif becomes to thick.
7. Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
8. Cook until the oil rises to the top this is the sign the base sauce is ready, but make sure it is dark.

Went to the Tutankhamen Exhibition a couple of months ago.
Went to The Chambeli was round the corner from our hotel.Some sign outside saying "BEST CURRY BLAH BLAH" or something.
Went inside asked for my favourite dish Tandoori Murghi Musalam the people on counter said they could make it for me,so went and sat down.
They brought over 4 dipping sauces and poppadoms with onion salad.
Then waiter asked what we wanted explained about talking to the people at counter he just said "NO" just what is on the menu (snotty b*******), so ordered Chicken Rogan Josh,waited just over 30 mins for food.
IT WAS AWFUL no taste and very very bland didnt look likewhat i was used to either it was also "sloppy".Anyway came for us to pay our so called MEAL
?42 i couldnt believe it and they had charged us ?3.50 for a desert spoon of mango chutney.

hi everybody