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Author Topic: yellow dip which usually accompanies chicken tikka/tandoori  (read 34,234 times)

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The discussion revolves around the preparation of a yellow dip commonly served with chicken tikka or tandoori, often identified as a yogurt mint sauce. Various contributors share their recipes and tips, suggesting ingredients like yogurt, mint sauce, turmeric for color, and spices such as garam masala and amchur. A consensus emerges that while the dip's color and flavor can vary, using turmeric is a preferred method for achieving the yellow hue without artificial coloring.

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Offline greerbandb

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yellow dip which usually accompanies chicken tikka/tandoori
« on: June 19, 2005, 03:05 PM »
does anyone know how to make the sauce which usually accompanies chicken tikka/tandoori. i for the life of me cannot find the ingredients to this

alan
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Offline Blondie

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Re: yellow dip which usually accompanies chicken tikka/tandoori
« Reply #1 on: June 19, 2005, 06:45 PM »
Hi greerbandb,

do you meen mint yoghurt, cos that is what comes with tika & tandoori in these parts?

cheers,

Blondie
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Offline DARTHPHALL

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Re: yellow dip which usually accompanies chicken tikka/tandoori
« Reply #2 on: June 19, 2005, 06:54 PM »
Isn't that usually white ?? ( Raita ). :)
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Offline Blondie

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Re: yellow dip which usually accompanies chicken tikka/tandoori
« Reply #3 on: June 19, 2005, 08:44 PM »
Hi all,

I think the colour varies from place to place but is it mint flavour we are talking about?

cheers,

Blondie
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Offline Mark J

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Re: yellow dip which usually accompanies chicken tikka/tandoori
« Reply #4 on: June 19, 2005, 09:12 PM »
Ive got it pretty much spot on.

I mix a cup of yoghurt with a small amount of milk (this is because I use thick yoghurt and my local's raita is thinner), beat this together.

I then add a pinch each (1/8 - 1/4 TSP ?) of chilli, garam masala and amchur, 1 desert spoon of colmans mint sauce and 2 TSP of sugar. At this point you can leave as is or add green or yellow food colouring
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Offline DARTHPHALL

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Re: yellow dip which usually accompanies chicken tikka/tandoori
« Reply #5 on: June 19, 2005, 09:22 PM »
Stop using food coloring aaaaghh. :o
If you want Yellow use a little Turmeric, guaranteed to stain the insides of a Concrete Elephant !!! ;D ;D ;D
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Offline Yellow Fingers

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Re: yellow dip which usually accompanies chicken tikka/tandoori
« Reply #6 on: June 19, 2005, 10:38 PM »
Quote from: DARTHPHALL on June 19, 2005, 09:22 PM
If you want Yellow use a little Turmeric, guaranteed to stain the insides of a Concrete Elephant !!! ;D ;D ;D

Now you know why I called myself Yellow Fingers.? ?:D
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Offline DARTHPHALL

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Re: yellow dip which usually accompanies chicken tikka/tandoori
« Reply #7 on: June 20, 2005, 01:52 AM »
;D ;D ;D ;D I know were your coming from mate .Turmeric stains anything within the earths Atmosphere  ;D
Joking aside Turmeric plays a MASSIVE role in Curry making, more than we give it credit me thinks.
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Offline vin daloo

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Re: yellow dip which usually accompanies chicken tikka/tandoori
« Reply #8 on: August 04, 2005, 07:17 PM »
The stuff you are refering to is yogurt mint sauce.  I make my own yoghurt as its sweeter than the bought stuff and it thins out when its blended.

for the yogurt:

i pint of milk
heap tbs live yogurt

boil milk
cover pan and cool till luke warm (40 degrees c if u got a thermomiter)
now stir in yoghurt and stir in along with skin that has formed.
pour into a warm non metalic container/bowl, wrap in towels to insulate and leave in warm place for 4 hours, If using for marinade leave for 6.

for yoghurt mint sauce

2 cups of home made yog
2tbs colemans mint sauce
half tbs amchoor powder
tbs or 2 chopped corriander
garlic puree (optional, to taste)
half tsp kashmiri masala
pinch salt
small amount of food couloring(yellow or green if you want)
sugar to taste

check the taste,
chuck above in blender and give a few short blasts.
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Offline Peripatetic Phil

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Re: yellow dip which usually accompanies chicken tikka/tandoori
« Reply #9 on: September 14, 2006, 03:31 PM »
Quote from: DARTHPHALL on June 19, 2005, 09:22 PM
Stop using food coloring aaaaghh. :o
If you want Yellow use a little Turmeric, guaranteed to stain the insides of a Concrete Elephant !!! ;D ;D ;D
I always use egg yellow when making omelettes (esp. for Chinese fried rice), but to colour the Tandoori "yellow sauce" I gently cook a little turmeric in oil.  This takes the earthy edge off the flavour (which I otherwise find somewhat unpleasant) and deepens the colour slightly.  The sauce needs only a little turmeric, and the turmeric itself needs very brief cooking in non-too-hot oil ...
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