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Actually I was just helping to ensure Chonois got laid. As for the glossiness, I put this down to the copious sugar. BIR kormas (as I remembered them) were just as sweet, but with other flavours also coming the fore -- they were curries!
lemon is necessary to give it balance
The best curry I have made is Murgh Makhani (butter chicken)
Remind me what BIR butter chicken is? I think I had it once, and found it to be like korma, but richer. Definitely yellow with no tomato.
To my mind, butter chicken (murgh makhani) is the traditional Indian version of the British chicken tikka masala.
I think the only time i've had it in a BIR it wasnt the tomato version but was kind of like a korma without the coconut
This is the finished product made with the recipe I use - you're right it doesn't have a base, it's made from scratch Josh and as CA says the closest comparison with BIR would be CTM.