Chicken Tikka, Hot and Spicy Chicken Tikka, Hariyali Chicken Tikka, Sheesh Kebab and Paneer Tikka

Been experimenting with this dish for a while now. I really enjoyed this with a deep warm heat and a nice kick of heat at the back of the throat, lovely.

Thanks for your kind words.

Hi all just made this, thought i would post, First two with the flash. Bottom photo without the flash
Blades recipe but i omit the mint sauce and add 1 tsp dried mint
Salad red cabbage, white cabbage, lettuce, grated carrot, coriander leaves, tomato and mint yoghurt mixed in.

No problem Bandit still working on this curry.

Made this last week, lovely and rich with a nice kick of heat.

Cheers Rusty will be making another version soon

@scotchbonnet add salt to what ?
@mos hopefully you can start picking very soon lol

I was going to use the curry sauce recipe but wasn't sure about the chilli sauce that is used in kimgarys recipe, so i went with this one: [youtube]RVYLbwWf8UU[/youtube] I then blended the sauce until smooth and used it as i would for a base and used some JB base just to get a little more depth of f...

This is my first attempt at this dish, i have never tried one so i can't really state whether it is close to the taste or not, here goes i used a gurkha curry sauce recipe and then blended that smooth, use this for my base, then i used the same method as CA's Jalfrezi recipe. i used 200ml-250ml Gurk...

Made a Madras and added 1/2 tsp tandoori masala powder just to give a different look.

Using a Madras mrecipe and adding green chilli paste

Made this last week thought i would post

Cheers Haldi

H Haldi nice looking bhajis roughly how much gram flour did you use ?
cheers

Thanks for the kind words.

Wanted something like a Rogan Josh the other day but didn't have any peppers so i followed a Madras, Rogan Josh and had some dry sag bhaji left in freezer so came up with this. A very rich and thick sauce with a kick of heat with onion, fresh tomatoes and spinach, i did make quite a lot of sauce so ...

Me too mickyp love it.

leave the onions soak in the spices and other ingredients overnight if possible, but don't add the egg. The amount of liquid that comes out of the onions is wet enough you may add a little water if needed. The way this is done is to get the right amount of onion to the amount of gram flour. Seen thi...

think it was under the grill