I was talking to a chef about buying a tandoor and he came round and mixed up the marinade.
Here it is:-
3 teaspoon garlic ginger puree
2 teaspoon mint sauce
? teaspoon yellow colour powder
3 teaspoon salt
4 teaspoon finely chopped coriander
1 ?? teaspoon cumin
1 teaspoon dried fenugreek
2 desertspoons tandoori paste
1 desertspoon kashmiri masala
1? lemon?s juice
1 teaspoon chilli powder
6 teaspoon thin yoghurt from a 450 gramme pot
Mix the above together
Then add 3 desertspoons of oil
Add the rest of the 450 gramme pot of yoghurt
Puree the lot
This is enough for 12 chicken breasts
Add red colouring to make into a tandoori marinade
I was worried that there was too much salt and lemon juice.
I was glad to see the old kashmiri masala bottle back in use.
I cooked it in the oven over a tray (30 minutes)
I finished it under the grill (5 minutes)
It was the tastiest and best I have ever had
See Picture
http://www.curry-recipes.co.uk/curry/index.php?topic=319.0
Nice one Pete
The pastes are all pataks presumably?
How long did he say you should marinade it for?
All the pastes are Pataks and an eight hour marinade
Got this printed out ready for the weekend.
What say you Pete, to cooking this over some fiery Coals on BBQ ??
Quote from: DARTHPHALL on June 29, 2005, 05:24 PM
What say you Pete, to cooking this over some fiery Coals on BBQ ??
I reckon that would be even better than the oven!