BIR Curry Anyone?

[RamboFB]

Having done a bit more reading i think one thing i missed was the initial caramelisation of the first ladle full of base sauce to get that deep colour. Also i did the small/fast batch of base sauce so im going to tweak that next time.
I will make the larger batch of base sauce but i think i will first roast the veg and peppers to get some extra flavour and sweetness out of them, then simmer it all together.

Like I mentioned before, seasoned oil might be one of the components that is stopping you getting the taste you want. You could do that but just remember the roasting affect is achieved by using high heat with aluminium pans and plenty of scraping.

Absolutely love BIR Curry, garlic chilli chicken is my favourite, the recipe from WizzFizz looks amazing! Need to try that! The only thing is I am so scared of cooking chicken, pathetic really I know, I always tend to over-cook it as I worry about it not being cooked through. So I tend to do beef curries more.

Well most takeaways will pre cook there chicken for curries for very reason you just said, no time to be worrying about if chicken is cooked through and letting it simmer lovingly in the sauce, BEFORE anyone says anything about "this is the real way to do a curry" Yes I know, but what were are talking about here is BIR.

I have had great results with pre cooked chicken, my fav method is to marinate the chicken in yoghurt, spices and garlic/ginger, then cook on highest heat in the oven. Fancy restaurants will cook there chicken in the tandoor then add that to the curry.

Other places will boil the chicken in oil, gravy and spices. I have also tried this method and have had good results with this also.

Another note on chicken, its not a good idea to simmer chicken breast in tomato based sauces, it goes rubbery, something to do with the acid, chicken on the bone is much better for this.

 

[RamboFB]

Forget about any books off Amazon.

http://bircurries.co.uk/forum/

This is all you need.

Admins, you can lock the thread now.

There seems to be a wealth of information available here. BIR curry is a bit like baking though everyone will have there own method and beliefs.

I hope to do a simple butter chicken this week which will take on any Indian restaurant. I will post the recipe and pictures this week.

 

[RamboFB]

That sounds a good idea, when you say highest heat, I think our oven goes to 250 degrees C, how hot do you go and how long do you leave it to cook for (roughly) ?

Definitely agree about marinating!

Mines goes to gas mark 9 which I believe is around 240c. Just until its done to your liking, normally 15 - 20 mins to cook right through.

Mate when I saw that I thought you had blatantly just got a takeaway and took a photo of it, the fact you made it yourself, basically shows me you succeeded in that quest of BIR!!!

Totally agree, you can almost smell how good this one would be. I like the sauce to meat ratio here.

 

[RamboFB]

@RamboFB Top man thank you

Cool let me know how it goes. I am doing a curry on Saturday or Sunday. Pics and recipe will be posted.

 

[RamboFB]

Look at this guy go!

https://www.youtube.com/watch?v=Geo-yYVwhzA

 

[RamboFB]

Planning tikka masala next, had to get some extra spices for that. Might do a naan bread as well should be able to get that done reasonably well in my pizza oven.

Going to treat myself to a cheap aluminium pan as well. 28cm should do. Only got nonstick stock ones otherwise and a iron pan.

I presume your pizza oven gets really hot? What tikka you cooking, chicken?

I don't have a aluminium pan, just a stainless steel one from ikea. Yes I think the sticking and scraping is key to getting the real flavour.

What recipe you planning to use? Dan Toombs book?

 

[RamboFB]

Cooked a nice Vindaloo last night using a new base gravy recipe with a few extra ingredients i've never tried before. It was spot on in terms of flavour and heat (perfect balance) and I think on a scale of where I am for a BIR now, it's around ~70%. Still tastes as good as my local takeaway, but not quite a decent sit-in BIR restaurant.

Do you use seasoned oil? You might find it will give you an extra 10%, maybe more!

Made a quick chicken stock for tomorrow's curry as well. Left over chicken carcase, 8 chicken thigh skins and bones left over from making some chicken tikka.
Some shallots garlic and ginger that were past there best, star anise and few cloves.
Just reducing it by half now. Half a cup required for tomorrow's chicken tikka masala. Freeze the rest.

Determined to pack as much flavor as I can into it this time.

Was this your own idea?

Chicken Tikka Masala. Went down a treat.

Going to try Rogan Josh next.

Was this from Dan Toomb's base and curry? Colour is very good, cheeky bit of food colouring? Looks very good, takeaway quality for sure.

 

[RamboFB]

Yes chicken stock was my own idea, i wasn't about to waste all the skin and bones from the thighs that made the chicken tikka.

The recipe was indeed from Dan Toombs base and curry. Got hold of a tub of red colouring powder, not sure i would use it again, made a right mess staining the work surface. Need a splash guard for my pan next.

Pretty similar to what I make with my gravy then. The bones stock will add I real richness to the gravy. Did you notice a real difference?

I personally don't use food colouring's but I do understand why you might want to, as most takeaways places will use colouring's.

I will check out Dan's recipe for tikka masala.

I hope to make something this weekend. I have just been busy but hopefully get a curry posted up this weekend. You have put me in the mood now mate.

 

[RamboFB]

Cant say if i noticed a difference, as its the first time i made the curry. But it surely must as opposed to using just water. I have everything i need to do Rogan Josh at weekend as well so see how that goes.

Im going to make my own base next time round as well, pretty sure im going to roast the onions and peppers and not really add anything else, not going to add any spices.

Fair point. The place I order from add bones to their gravy, I have found very small bits of chicken in their basic curry sauce which I think in most places is just the base heated up.

I have said before I think roasting the veg could work, just bear in mind not to roast the curry when cooking it otherwise it may become to sweet and less savoury.

 

[RamboFB]

I cooked my first 2 BIR dishes tonight. Chicken dopiiaza (pre stewed chicken) and Aloo Gobi (taters cooked in the spiced chicken stock).

Now the 2 dishes were delicious even the wife said the dishes had more layers of flavour than my usual v enjoyable efforts. I like the use of the base sauce it seemed to be a really pull everything together.

Bloody hell it was a faff though I cooked chicken and base sauce night before. The cook needed me to separate all the spices and pastes into tubs before I started because first time round it’s all a bit involved.

Still well worth it, got loads left over for tomorrow. And more base sauce for next go.

Thats great, always good to hear someone getting good results!

I am really looking forward to doing a curry again, the whole thing seasoned oil, base, ginger/garlic paste and magic sauce.

 

[RamboFB]

Base sauce freezes really well, better to make a few litres at a time.

Agreed too much hassle to make it every time you want a curry!

The chopping of the onions alone would make you cry, OK sorry I will leave now!

 

[RamboFB]

Chicken Ceylon tonight once again quite faffy in preparation relatively straightforward to cook. Really enjoyed it, nice nutty taste. Going to try a lamb curry next but will wait a few weeks.

Chicken Ceylon is a nice one and like you say normally a fairly simple curry. I really like using cashew in my curries now either by making a paste or even adding a few to the base.

Getting good lamb or mutton can be tricky. Personally I would go for a big chunk of mutton. Probably need to go speak to a butcher. I think most places use mutton. Also you want those bones to make a superb meaty stock. Adding a bit of this to a lamb curry can make all the difference.

I am really looking forward to doing something myself, just been so busy and as you know doing a BIR curry from scratch is easily a full day. I might try and make the oil sometime this week and give it time to settle.

 

[RamboFB]

Glad I checked this thread out. Off tomorrow to pick up the ingredients for the base gravy. Can't wait to try it out.

Hello,

What base gravy are you planning to use?

 

[RamboFB]

Hi.

The one in this vid:

Misty Ricardo is a youtube legend. Its looks like a solid base gravy. Please let us know how this one goes for you.

I am cooking a butter chicken on Friday, will post recipe and photos on Friday night!

 

[RamboFB]

Enjoy your butter chicken, I'll look forward to taking a look at your thoughts and photos later in the week. I remember a member of my family really enjoying butter chicken when we had an Indian restaurant meal some years back, though I've barely tried it thus far.

I'll let you know how I get on.

What curry you thinking about making?

 

[RamboFB]

At this stage, it's just the base gravy and the powder mix. I'll graduate to an actual curry later, maybe something like a dopiaza...

Fair enough!

Good choice!

Make this if you can be bothered! Add 1 tsp (or more to taste) to any curry and I think you would be very impressed!

1 teaspoon salt
1 teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon methi
2 gloves fresh garlic
1 inch fresh ginger
1 teaspoon turmeric powder
1 teaspoon fennel
1 teaspoon paprika
1 tablespoon vegetable oil
2 tablespoons lime juice

Place all the spices, lime juice and oil into a blender and blitz until mixed produces a smooth thick masala paste. If it does not form a paste add a little more oil so it all holds together (it should not run) This can be stored in a air tight container in the fridge until required.

If you wish to use this paste for a marinade add the 1/2 cup of yogurt to a potion of the masala and marinade your meat over night. The lime juice helps tenderise the meat so if time permits this is an important stage.

Also it helps if you make this one a few days before! Gives the spices time to settle!!

Best of luck!

 

[RamboFB]

Misty Ricardo is a youtube legend. Its looks like a solid base gravy. Please let us know how this one goes for you.

I am cooking a butter chicken on Friday, will post recipe and photos on Friday night!

Chicken marinaded.

1kg Chicken breast
2 TBSP natural yoghurt
2 TSP kashmiri chili powder
4 TSP garlic/ginger paste
2.5 TBSP lemon juice
1 TSP garam masala
Salt to taste

Overnight if possible.

More to follow!!!

 

[RamboFB]

Here is my base for tonight's curry!

2 Large onions chopped
2 green chilies chopped
1 TSP dried methi leaves.
3 TBSP oil

Fry everything together for 15 -20 mins on low heat until onions start to turn brown.

Add water to cover and boil for 20 mins

Blitz, done!

Before Blitz

After Blitz

 

[RamboFB]

And the final product!!

2 TBSP butter
1 TBSP oil
4 TSP ginger/garlic paste
150g tomato puree
0.75 TSP kashmiri chili powder
1 TSP garam masala
1 TSP maple syrup
double cream to taste and to serve.

1) heat oil and butter and add ginger/garlic fry on med heat until slightly browned
2) add tomato puree and cook out
3) add spices and cook out
4) add some base and cook out
5) add chicken, pre cooked in oven on highest heat for 15 -20 mins
6) add rest of base and cook on med for 5 mins
7) add maple syrup and cook for 2 mins
8) add cream to taste and stir through
9) garnish with more cream and serve with boiled rice and enjoy

 

[RamboFB]

Nice pics. Making me salivate.

Cheers it was a really nice curry last night and there is plenty left over for today!