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You're banging these recipes out thick and fast now! Photos look awesome
I'm still mulling on the spiced oil and whether it needs water adding or just a gentle approach with the heat
....Do you think with the spiced oil approach you are achieving 100% BIR yet?
looks better than from a restaurant
the wedge of tomato particularly does it for me
i've not tried the coarser chopped onion in this dish and can imagine it working well
the largish green chili caught my eye. i've used the thin ones before (not bird's eye) - what i would call the middle size in the asian store. on my last visit i noticed a really large green chilli called "jalfrezi chilli" which i intend to try soon. have u come across them
have u tried black pepper in this dish. it's the only dish i use it in but i now think it could be down to not using the right chilli (hence my interest above)
I could eat this off the page right now. stunning image CA. I notice the oil broke into the sauce which is nice too.How do you cook your chicken please?Nice one. ;D
Quotei've not tried the coarser chopped onion in this dish and can imagine it working wellStandard for a Jalfrezi (and a Bhoona and Dopiaza), I think, Jerry?