Topic: Al Halal Murghi Chilli Bahar

[meggeth]

Hi,

I mentioned on another thread about the fantastic spicy Murghi (Chicken) Chilli Bahar dish that my local take away do (called Al Halal in Stoke on Trent). So I read the description and based it on one of the garlic and chilli chicken recipes.

Well, I had a go, and the dish turned out far better than I could have expected, and it was pretty close to the original! Fantastic - one of my best curries yet. It contains naga pickle (off ebay!), and it has a strong, characteristic taste, wife doesnt like it, I'm afraid, but I love it. It certainly adds a different dimension to a curry. Be careful when using! Anyway, heres the recipe with some pictures.

Sauce should be quite thick when finished. If you like very hot, up the chilli a bit.

Ingredients, serves 1 -            

1 and half tbsp oil, 2 tsp hot curry oil (ASDA), 1 tsp ghee
half chopped onion + quarter chopped green pepper, coarsely chopped
4 whole green chillies sliced lengthways, seeds removed
4 cloves of garlic, finely sliced
3 tsp garlic/ginger puree
1 tsp spice mix
1 tsp curry powder
half tsp chilli
1 tsp fenugreek leaves rubbed (methi)
half tsp salt
1 tbsp tomato paste mixed with 2 tblsp water
Approx 4-5 chefspoon base gravy
1 tsp naga pickle (careful - quite strong tasting!)
Handful of chopped fresh coriander
Portion of pre-cooked chiclen
1 tsp sugar

Method -

Add oil/ghee to pan on a medium heat
Add onion + pepper, and fry for about 1 min
Add sliced garlic and green chillies, and gently fry for about 30 secs
Add the ginger and garlic paste, cook for about 1 min
Remove from heat, add mixed spice, curry powder, chilli powder, salt and methi leaves, return to heat and fry for 10 seconds or so
Add tomato dilute and fry for 30 secs
Add 1 ladle of base gravy, heat on a high heat for 1 min or so
Add rest of base gravy
Add naga pickle
Add coriander
Add sugar
Add chicken
Turn down the heat to a simmer for around 5 mins, until sauce is quite thick
Test for salt and naga pickle ? adjust if required
Add coriander to garnish.

[Stephen Lindsay]

meggeth that looks great, especially the brown colour of the sauce - very tempting.

[meggeth]

It was lighter than that in reality - phone camera isn't very good. If the flash was turned on it was a bit too bright/yellow, without it, it's a bit dark.

Here's the piccy with the flash -

[Naga]

Looks very nice indeed!

[JerryM]

i too love Bahar. it does not seem to have travelled North.

this dish chewytikka posted is brill or fantastic as is. i ended up feeling it was very much like a bahar and still use it although the extent of prep and not liked by all in the family (too hot) means i don't get to make as often as i'd like.

the bahar though is something i'd like to work on to improve.

http://cr0.co.uk/curry/index.php?topic=6005.0

[Unclefrank]

Hi meggeth what base are you using and spice mix.
Will be trying this tomorrow great looking recipe.

[meggeth]

Hi unclefrank, I used CAs base (slightly modified with spice ball of 2 inches cinamon, 4 bay leaves, 1 star anise, 4 cardamons, + added 25g creamed coconut in base), with ifindforu mix. You do have naga pickle I assume, cos it's what really makes the dish in my opinion. Careful you don't put too much in though, level teaspoon should do it. You can always add a bit more, but not take it out! Good luck. 

[Unclefrank]

Thanks meggeth.
Yeah i have Naga pickle, got to do three different bases tomorrow so going to give this one a go for tea Monday night and then make it again Wednesday night for a few friends to try.

[meggeth]

Oh, added a bit about slight differences to CAs base, sorry, although I don't suppose it matters that much - just my preference.

[Stephen Lindsay]

still looks great meggeth!