Making chicken dopiaza from an indian recipe cook book, also chicken tikka.?

Question

have you ever made a meal that tasted and looked exactly like the ones you can buy from the takeaway (curries etc).

Answer 1

my top advise for making curries is to brown the meat off, then heat in the sauce in  a pan  and then transfer to a slow cooker for 4/5 hours. the meat just melts in your mouth.

jamie olivers petes lamb curry is great

Answer 2

yes bhuna prawn on puree and chicken dansak

mmmm

Answer 3

Oh yeah. Slow cooking and right ingredients should be your mantra:-)

Answer 4

no never

Answer 5

Always use freshly toasted & ground spices.  Never use premade sauces or spice mixtures.  Also dont skimp on the spices.

Use the freshiest ingredients (fruits, veggies, meats, seafood...).  No canned or frozen veggies/fruits.

Use ghee, butter, cream or full fat yogurt when required.  Using lowfat may be healthy but you asked for "takeaway" style.

Bhuna (or browning) of onions, ginger & garlic may take up to 20-25 minutes.  This is tedious and must be done correctly until the oil literally separates from the food.  This is the way true Punjabi style food is made and the flavor is amazing.

Try this few simple tricks, make sure your spices are fresh.

It makes all the difference in the world.  Spices that have sitting around for years have lost their fragrance and potency.