Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: greerbandb on June 19, 2005, 03:05 PM
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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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Hi greerbandb,
do you meen mint yoghurt, cos that is what comes with tika & tandoori in these parts?
cheers,
Blondie
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Isn't that usually white ?? ( Raita ). :)
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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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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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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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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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;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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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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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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For what its worth, here is my two penny worth. This recipe was given to me by the chef at the very first Tandoori restaurant in UK (it was simply called the Tandoori and was on Fulham road). Anyway here goes.
The amounts are variable and down to your experimentation. You will note that it is not dissimilar to the other recipes posted.
Thin yoghurt (home made Asian style is the best or use good quality LIVE yoghurt thinned with milk)
1 cup of thin yoghurt
1 teaspoon of mint jelly (sweet not vinegar)
1/2 teaspoon DRIED chopped mint leaves
1 teaspoon sugar (sweetener powder also works very well)
1/4 teaspoon salt (optional)
Haldi (turmeric) to suit, but this is a fad created by the BIRs!
Beat the living daylights out of the mixture and store in the fridge at least for one hour; the longer the better.
Happy cooking
CP