The homemade curry thread

[Sway]

AndyTR said:

Tried a Chicken Tikka Masala in the Thermomix. This usually takes hrs to make, as you make a tikka paste and then the curry sauce with whole spices, it's a right old faff to be honest. This time it was a doddle so I made 2 batches and froze it. 8 curries for the two of us, so that's Friday nights sorted for a couple of months.

Edited by AndyTR on Saturday 3rd February 12:13

Huge fan of the thermomix tikka masala. Going to try and adapt the glebe kitchen recipes to the thermomix too.

[Mobile Chicane]

Sway said:

AndyTR said:

Tried a Chicken Tikka Masala in the Thermomix. This usually takes hrs to make, as you make a tikka paste and then the curry sauce with whole spices, it's a right old faff to be honest. This time it was a doddle so I made 2 batches and froze it. 8 curries for the two of us, so that's Friday nights sorted for a couple of months.

Edited by AndyTR on Saturday 3rd February 12:13

Huge fan of the thermomix tikka masala. Going to try and adapt the glebe kitchen recipes to the thermomix too.

Curry paste is where the Thermomix comes into its own for the ease of grinding spices and pulverising ginger / garlic. I have a wet and dry spice grinder, but it can only make very small amounts.

[Chris Stott]

For colour reference… Glebe makhani hotel gravy pre and post blending (or tomato masala as this is before the cream and butter step)





Looking forward to the making butter chicken later - the tomato and cashew base (a new one for me) tastes fabulous… and the chicken tikka is really good too.

[craigjm]

Chris Stott said:

For colour reference… Glebe makhani hotel gravy pre and post blending (or tomato masala as this is before the cream and butter step)





Looking forward to the making butter chicken later - the tomato and cashew base (a new one for me) tastes fabulous… and the chicken tikka is really good too.

To prevent the colour change you need a vacuum blender

[Chris Stott]

I think the colour change comes when you blend the cashew nuts in.

So, the Glebe Hotel Butter Chicken… err, Wow… as good a home cooked Indian meal as I’ve ever had. Thought it might be a bit bland given the limited ingredient list, but far from it… fabulous depth of flavour!

And anyone could make it…. No special ingredients and no fancy processes.




Also, these are the best home nann breads I’ve found… better than most restaurant nann breads.

[FredericRobinson]

Mobile Chicane said:

I once bought a bag of turmeric on Amazon that was suspiciously very, very yellow. I suspect colouring added.

Given the amount of spices restaurants must use, serving to late night pissed up Brits, I wouldn't be at all surprised if this practice were widespread.

As well as the widespread use of food colourings in restaurants herbs and spices are particularly prone to adulteration and substitution

[number2]

Last weekend I was lazy and we ordered in an Indian... it was so disappointing I was left with a high degree of self loathing.

This weekend, order was restored. Glebe naga tikka chicken and rogan josh (out of shot), reheated home made onion bhaji, chapatti and plain basmati rice (50/50 water/chicken stock). Fabulous.

I never follow the 1/2 tsp again pickle etc. Yeah it's hot on its own, but the curry can take far more .

Some good looking curries up the page - I'm going to try the makhani route in the near future.

[Forester1965]

Chris Stott said:

Also, these are the best home nann breads I’ve found… better than most restaurant nann breads.

Until recently we used to get Santosh naans from Costco. They're super versatile, very soft rather than 'bready' and only take a couple of minutes to cook. Used to melt some butter and infuse with garlic to create some of the nicest garlic naan you'll ever have.

https://www.costco.co.uk/Business-Delivery/Busines...

[Chris Stott]

Forester1965 said:

Chris Stott said:

Also, these are the best home nann breads I’ve found… better than most restaurant nann breads.

Until recently we used to get Santosh naans from Costco. They're super versatile, very soft rather than 'bready' and only take a couple of minutes to cook. Used to melt some butter and infuse with garlic to create some of the nicest garlic naan you'll ever have.

https://www.costco.co.uk/Business-Delivery/Busines...

These are 3 mins at 220*c… brush with water top and bottom… plus a bit of ghee on top… thin, soft inside, crispy outside. Lovely.

[craigjm]

Hardly any food in the house so rather than order a take away that I know would disappoint me or go to the supermarket in the pouring rain I made a store cupboard tarka dal. Onions, garlic, ginger, , tomato puree, spices, mysoor dal, chana dal and moong dal, finished off with finely chopped coriander leaf and fenugreek leaf. Made enough for about 3-4 meals in just over 30 mins

[Gone a bit AMG]

[url]|https://thumbsnap.com/c1iiGU1N[/url

Glebe hotel style tikka masala with added onion.

As `Chris has stated once the gravies have been down the hard work is out of the way. It’s just a quick stir fry to put the final dishes together.

[UTH]

What are the general difference between restaurant and hotel style Glebe recipes? I've only done the restaurant Vindaloo and Butter chicken so my range has been limited.

[Gone a bit AMG]

UTH said:

What are the general difference between restaurant and hotel style Glebe recipes? I've only done the restaurant Vindaloo and Butter chicken so my range has been limited.

There’s a lot more flavour in the hotel gravy as you really have to slowly caramelise the onions and that takes away the hard frying that’s done with the restaurant gravy to cook the final dishes.

Both are fantastic but I’ve served both to guests now and the hotel style takes things up a level and is worth the effort. I’ve done one batch of BIR, two of hotel and one makhani gravy in the last month and will need to do more in a week or two.

[craigjm]

Gone a bit AMG said:

UTH said:

What are the general difference between restaurant and hotel style Glebe recipes? I've only done the restaurant Vindaloo and Butter chicken so my range has been limited.

There’s a lot more flavour in the hotel gravy as you really have to slowly caramelise the onions and that takes away the hard frying that’s done with the restaurant gravy to cook the final dishes.

Both are fantastic but I’ve served both to guests now and the hotel style takes things up a level and is worth the effort. I’ve done one batch of BIR, two of hotel and one makhani gravy in the last month and will need to do more in a week or two.

Hotel style curry is infinitely better than BIR curry. BIR curry is a massive compromise to compensate for having to serve lots of people fast and be able to cook a huge range of dishes that fast too. Desi home cooking is always best and then hotel style just has far more flavour. We only really accept BIR type curry because unless you really know where to go in the UK it is all you can really get when eating out.

[UTH]

Interesting, I need to make a new batch of stuff, might give hotel a go......

[illmonkey]

UTH said:

Interesting, I need to make a new batch of stuff, might give hotel a go......

Hotel FTW!

You'll probably like someone elses anyway

[UTH]

illmonkey said:

UTH said:

Interesting, I need to make a new batch of stuff, might give hotel a go......

Hotel FTW!

You'll probably like someone elses anyway

Depends on the presentation

[Tickle]

I went to Mowgli last night (Manchester), the lamb chops were absolutely devine. Shall be trying to replicate on the BBQ very soon.

[UTH]

craigjm said:

Gone a bit AMG said:

UTH said:

What are the general difference between restaurant and hotel style Glebe recipes? I've only done the restaurant Vindaloo and Butter chicken so my range has been limited.

There’s a lot more flavour in the hotel gravy as you really have to slowly caramelise the onions and that takes away the hard frying that’s done with the restaurant gravy to cook the final dishes.

Both are fantastic but I’ve served both to guests now and the hotel style takes things up a level and is worth the effort. I’ve done one batch of BIR, two of hotel and one makhani gravy in the last month and will need to do more in a week or two.

Hotel style curry is infinitely better than BIR curry. BIR curry is a massive compromise to compensate for having to serve lots of people fast and be able to cook a huge range of dishes that fast too. Desi home cooking is always best and then hotel style just has far more flavour. We only really accept BIR type curry because unless you really know where to go in the UK it is all you can really get when eating out.

I might get around to doing the hotel style tonight.
One thing from the recipe.....I only have a MagiMix food processor, not a blender that's "required" in the recipe, is this going to matter? I'm guessing not.....

[UTH]

Anyone done this hotel style butter chicken?
https://glebekitchen.com/butter-chicken-murgh-makh...

It uses this gravy:
https://glebekitchen.com/makhani-gravy-hotel-style...

Just been shopping to get all ingredients, so I'm ready to go. I am a bit confused by the lack of the usual things I'd use, especially no mention of: https://glebekitchen.com/indian-restaurant-spice-m...

I'll put my faith in the recipe and trust it knows what's right, but the lack of things like garam masala, curry spice mix etc does have me wondering how "curry" it's actually going to end up.....