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Messages - Unclefrank

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31
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Chef Abdul salam
« on: May 14, 2020, 02:51 PM »
Looks very close to a few Balti Bases i have made in the past, instead of placing who;e spices in they are placed in a spice ball.

32
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
« on: April 12, 2020, 10:16 PM »
Hi Phil i only add 2 tbsp lemon juice at the start and leave for 30 minutes or so. I also cut chicken breast/thighs into quite large chunks because it is easier to marinade and skewer when cooking then just cut into smaller bite-sized pieces when cooked.
I have been using this recipe for years now and have a few different variants of it depending how i will cook the chicken/meat.
I also use it for marinading lamb chunks but i do use the 4 tbsp lemon juice and leave the first marinade bit, 2 tbsp lemon juice for around 2-3 hours but drain this off and carry on with the recipe.

33
Tandoori Dishes / Re: Tandoori Chicken on the Weber
« on: April 07, 2020, 12:29 AM »
Hi mickyp looks gorgeous, when i make Blades recipe and not cooking in the oven i substitute the mint sauce for 1 heaped tsp dried mint leaves and when you are ready to cook chicken after your marination about 30 minutes before cooking add about 3-5 tbsp yoghurt mix well and cook.

34
Pictures of Your Curries / Re: Tandoori Murgh Masala
« on: March 04, 2020, 11:38 AM »
The 7-8 T/A's local to me all have sheek kebab in them, seen this dish cooked in about 5 of them and all use sheek kebab smashed into the dish. Only restaraunt that didn't use a sheek kebab was the Sanam Restaurant they used a pre-cooked lamb mince, not coloured like a sheesh with the red colour.
What dish was you thinking of curryhell that wouldn't have sheesh/lamb mince in?

Have tried quite a few Rezalla dishes from a Balti Rezala to a Vegetable Rezala.

35
Pictures of Your Curries / Re: Tandoori Murgh Masala
« on: March 02, 2020, 09:31 PM »
A big massive THANK YOU to Curryhell for his recipe of Chicken Patala here https://www.curry-recipes.co.uk/curry/index.php?topic=14190.30 which got me going in the right direction.

Where i am at the moment is that i have made the dish above and just added a sheek kebab roughly chopped, then tried blending the sheesh in a blender but didn't really make any difference from just roughly chopping it up. So i made the dish, no meat added, and once finished i halved the sauce and when i began cooking i added 1 ladle base to each half and added 1/2 roughly chopped sheesh kebab, which did make an excellent flavoured dish, the other half said it is the best one i have made yet.

Extras added 1-2 tsp finely chopped green chillies with and without seeds
1-2 Tsp Finely Chopped Green peppers
All go really well in any order and amount but not over the top.

Going to try and make again in a few days and will write the ingredients and method down.

Again a huge hug to curryhell for his recipe Chicken Patala

36
Pictures of Your Curries / Re: Tandoori Murgh Masala
« on: February 27, 2020, 09:58 PM »
The other half's picture


37
Pictures of Your Curries / Re: Tandoori Murgh Masala
« on: February 27, 2020, 09:56 PM »
Will post recipe once written down and made again to make sure measurements are correct.


38
Pictures of Your Curries / Re: Tandoori Murgh Masala
« on: February 24, 2020, 08:33 PM »
This was my second attempt minus boiled egg. Now this was getting me somewhere.
Tandoori Murghi Masala, might have many different names and spellings elsewhere
Thanks Phil.


39
Pictures of Your Curries / Re: Posting images as attachments and inline
« on: February 24, 2020, 08:26 PM »
Here we go this was my first attempt.
The preview button doesn't work for me, so i just posted instead.

40
Pictures of Your Curries / Re: Posting images as attachments and inline
« on: February 24, 2020, 08:20 PM »
How do i do that, when ever i click on the attachments and other options i then click preview nothing, then when i click on the attachment window part it opens up another window for me to pick another file to attach.

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