Topic: Potli ka masala as element of base ?

[Peripatetic Phil]

Having pre-cooked 1 1/2 breasts from a remaindered Waitrose free-range bird that had lurked rather too long in my 'fridge passing its use-by date, I now need to use the pre-cooked chicken before it too starts to fester. Lacking any fresh ginger, I decided to make the onion-side of a KD1 base today, which I will augment with ginger and garlic tomorrow, but I thought I would try an experiment and make it with a potli ka masala (I used Rajah brand whole masala).  Has anyone else tried this, and if so, what difference (if any) did it appear to make to the final curries ?  Incidentally, I jettisoned the European bay leaves from the Rajah whole masala and replaced them with Indian bay.

(Also added the carcase, from which I had already made some rather nice chicken broth).

** Phil.