Author Topic: Chicken patala  (Read 3973 times)

0 Members and 1 Guest are viewing this topic.

Offline Garp

  • Jedi Curry Master
  • *********
  • Posts: 2287
    • View Profile
Re: Chicken patala
« Reply #10 on: November 11, 2019, 01:22 PM »
Revisited this today at the request of a friend. Very nice curry indeed.


Offline jalfreziT

  • Head Chef
  • ***
  • Posts: 148
    • View Profile
Re: Chicken patala
« Reply #11 on: November 11, 2019, 02:44 PM »
Looks like one for the try-out list  :smile2:

And for those wondering where the recipe is...
https://www.curry-recipes.co.uk/curry/index.php?topic=14190.0


Offline Garp

  • Jedi Curry Master
  • *********
  • Posts: 2287
    • View Profile
Re: Chicken patala
« Reply #12 on: November 11, 2019, 02:55 PM »
Thanks for the link JT.

Offline Unclefrank

  • Elite Curry Master
  • *******
  • Posts: 1217
    • View Profile
Re: Chicken patala
« Reply #13 on: January 31, 2020, 10:30 AM »
Just tried this recipe and it automatically reminded me of a Tandoori Murgh Masala dish the texture and creaminess to it, so i made some sheek kebabs, mashed them down and added this to the dish and after making it just once the flavour, texture and look was there, may be a few little changes but for me i loved it. I have tried to make this dish for some years now and never really got close but this just right, once i make this a few times will post the recipe.
CH thank you very much for this recipe.
KING 810


Online Peripatetic Phil

  • Genius Curry Master
  • Contributing member
  • Global Moderator
  • *****
  • Posts: 7134
  • Blessèd are those with an open mind ...
    • View Profile
    • The Westberry Hotel / Hôi~An Restaurant
Re: Chicken patala
« Reply #14 on: January 31, 2020, 12:09 PM »
What recipe did you use for the sheek kebabs, UF ?
** Phil.
Ogham's law :  The probable value of a message varies inversely as the number of emoticons that it contains.

Offline Unclefrank

  • Elite Curry Master
  • *******
  • Posts: 1217
    • View Profile
Re: Chicken patala
« Reply #15 on: February 01, 2020, 06:20 PM »
I use Razors recipe the modified version https://www.curry-recipes.co.uk/curry/index.php?topic=4393.60

I then omit
red food colouring
green chillies
finely chopped onion
1 tsp hot chilli powder

and use
i use 2 tsp roasted gram flour instead of plain flour

Kashmiri paste is homemade
i use CA mix powder
CA Tandoori Masala Powder

I then mix everything by hand until i have squeezed everything together well then leave in fridge for around 3-5 hours make into kebabs/shami/kofta and cook.

KING 810

Online Peripatetic Phil

  • Genius Curry Master
  • Contributing member
  • Global Moderator
  • *****
  • Posts: 7134
  • Blessèd are those with an open mind ...
    • View Profile
    • The Westberry Hotel / Hôi~An Restaurant
Re: Chicken patala
« Reply #16 on: February 01, 2020, 06:48 PM »
Excellent, very many thanks Unclefrank — very much appreciated.  Razor was a very knowledgeable contributor, and I shall have no hesitation in following your amended version of his recipe as soon as my barbecue skewers arrive ...

** Phil.
Ogham's law :  The probable value of a message varies inversely as the number of emoticons that it contains.


Offline Unclefrank

  • Elite Curry Master
  • *******
  • Posts: 1217
    • View Profile
Re: Chicken patala
« Reply #17 on: February 01, 2020, 08:28 PM »
Phil i have tried and tried to make a Tandoori Murgh Masala having ordered this dish from many T/A's and restaurants and even seen it made but i just couldn't get that flavour, texture and creaminess to it, this recipe is a going to be a must on my new menu.

I do squeeze the hell out the kebab mix though and once the mixture has a fine minced feel to it you are ready to go, i do make Razors kebabs to spec and cook in my Tandoori oven, i didn't want the extra spiciness in this dish though.
KING 810

Online Peripatetic Phil

  • Genius Curry Master
  • Contributing member
  • Global Moderator
  • *****
  • Posts: 7134
  • Blessèd are those with an open mind ...
    • View Profile
    • The Westberry Hotel / Hôi~An Restaurant
Re: Chicken patala
« Reply #18 on: February 01, 2020, 09:12 PM »
OK, understood.  In that case, as I plan to eat my kebabs stand-alone (apart from chapati & raita), I will stick to Razor's original.  One of my own never-successfully-recreated favourites is murgh-e-mussalam (a whole spring chicken, stuffed with boiled eggs and minced lamb,cooked and served in a mild-but-not-creamy sauce).  Last eaten by me in Orpington, Kent, some 50 years ago ...).

You will see from the ingredients list alone for Lubna's recipe that re-creating it would be a non-trivial task !

** Phil.
« Last Edit: February 02, 2020, 01:23 PM by Peripatetic Phil »
Ogham's law :  The probable value of a message varies inversely as the number of emoticons that it contains.

Offline curryhell

  • Jedi Curry Master
  • *********
  • Posts: 3175
  • Fingers (the fleet 5's knife man)
    • View Profile
Re: Chicken patala
« Reply #19 on: February 02, 2020, 01:32 PM »
Phil i have tried and tried to make a Tandoori Murgh Masala having ordered this dish from many T/A's and restaurants and even seen it made but i just couldn't get that flavour, texture and creaminess to it, this recipe is a going to be a must on my new menu.

I'm glad you enjoyed the recipe UF and that it could help you crack yourTandoori Murgh Masala  puzzle.  I look forward to trying the recipe when you post it.  I'll stick with my sheek kebab recipe just to add a  little bit of spicy bite to the dish though :Clown:
So singe baby singe, the curry's getting better ..........


 

  © 2019 Curry Recipes