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Only people which have bought your book can comment on your recipe,To the rest of us, the recipe is a total waste of time without the base/8 spice ingredients.
Quote from: hotstuff09 on July 08, 2011, 04:00 PMOnly people which have bought your book can comment on your recipe,To the rest of us, the recipe is a total waste of time without the base/8 spice ingredients.I see it as a fair-enough marketing exercise. The book is very reasonably priced so what's the problem, if you want to try the above recipe?
Abdul,Thank you for posting this recipe.I made everything to spec other than not adding the saktora and also replacing the 3 green chillies in the main dish with a tablespoon of kasmiri chilli powder.For the chicken i went with 1.2kg on the bone and 1kg of chicken fillet for Mrs moonyThis produced a delicious medium strength curry with a good spice blend and texture.The chicken was simply outstanding and would highly recommend other CRO members to try this recipe in particular with the chicken on the bone.If like me, you are not sure how to cut the full chicken up, just ask the Halal butcher to cut it up ready for a curry, it literally takes them seconds.Alan ;D
If the recipe includes gravy and spice mix (which it obviously will), please would you post the recipes for these too?I think typical British Indian Restaurant/Takeaway recipes would be more in keeping with the main focus of this forum.Thanking you in anticipation!
Hi Abdul,Thanks for taking the time to post you recipe it looks very interesting and would certainly make a good 'handi'. But a word of advice - If you are trying to promote yourself and wares I think you should seriously consider changing the name of the recipe. It does not give yourself or indeed your other recipes much credibility when you name it as being Tandoori chicken when it has clearly not been pre spiced or marinated at all and has certainly not been anywhere near a Tandoor or even grilled or baked. Such fallaciousness would certainly put me of purchasing your book. Not being pernickety here just trying to help out.Bon luck
Thank you for highlighting the title of my recipe. There are many types of chicken; baby; tandoori; roaster; boiler; and a soft boiler. Before we marinate any dishes we have to select the chicken we will use. For this recipe I had used a tandoori chicken, your right to say what you did as I should have said the type of chicken used and once again thank you for highlighing this. It has also given me the chance to clear which type of chicken should be used for the recipe.Thank you,Abdul