What sort of curry powder do you use for your curry masala?
Do you really pre-cook the diced chicken breast for 45 mins? Isn't that a bit too long?
im on hols at the moment and dont have recipes with me sorry.
it doesnt matter what curry powder you use in curry masala. the function of the curry powder is just to add subtleties to the mix.
yes I cook the chicken for 45mins mainly because its large thick chunks, as i usually cut a fillet into 4 equal sized pieces as its easy to portion control. 30mins would probably do but 45 makes sure its cooked! its effectively slowly basting around 100 degrees in its own juices and spices, absorbing all those flavors and turns out very moist succulent and tender!
Thanks, Curry Addict.
Looking forward to give your Rogan Josh a try this weekend!
hope it goes well, good luck with it
i made some fresh curry base and a vindaloo from it today and took some pics along the way
note i made a double batch.
Oh my word YUM! Despite the ashtray beside it
Curry Addict - I made your Chicken Tikka Masala recipe on Saturday and it was delicious - thanks for all the tips and answering all my questions in the spices thread! Very nice and the best curry to please everyone, as it's so creamy and not too hot. People had seconds!!
Have you ever heard of Chicken Tikka Mirchi? It is a dish that Bombay pantry do, and it's delicious, but I can't find any recipes on google.
It's a spicier version of the dish and it's got some very pungent sort of smoky flavour and I don't know what it would be. Have you ever had it /would you have a recipe for it? Prob not as it looks like it's one they made up themselves, they do say it has methi and lemon in it on the menu but there's something else there I am not getting! Do any curry recipes use smoked paprika? I was hazarding a guess that may be what flavours it but I've never used it so I was only guessing!
glad you enjoyed
ive never had bombay pantrys Chicken Tikka Mirchi. i have had their standard curry and its very close to my madras so they do use a similar curry base. two things that give a smoky flavor are fenugreek/methi leaves and also dried red chilies fried in oil at the start of your curry. maybe ill order a Chicken Tikka Mirchi soon and see for myself
Highly recommend it! Maybe they do the chilli thing then, as I did use plenty of methi leaves in my tikka masala sauce but it's not the same level of smokiness as the mirchi.... It has peppers in it, it's a smokier spicier tikka masaala mainly!
i noticed they use roughly ground, dried red chillies, in there standard curry. id guess they start their tikka mirchi with 2 of these per portion. roasted peppers also would add some smokiness.
With such expert knowledge of Indian Currys, you must have a naan recipe hidden up your sleeve somewhere..... ?
1.5 tablespoons sugar
1/4teaspoon baking powder
500g self raising flour
make a dough and leave to rest for 1 hour
pre-heat oven for 30mins on highest heat with oiled baking tray inside.
roll out your nan, place it on the baking tray and bake for 3-4 mins.
All of these look amazing. I was wondering if you happen to have any vegetarian curry recipes (paneer, chickpea, spinach, cauliflower, potato- anything will do!) It would be MUCH appreciated