Had a lamb tikka pathia from my local take away last weekend and so thought I would try this tonight.  All I can say is that it matched the take away version and even my wife said enjoyed it and said she wants it again next weekend.

Thanks JB for a superb post, not just the recipe but the technique too.

Quote from: SoberRat on March 01, 2016, 09:04 PM
That's great Chris, please let me know how you get on. How are you planning on cooking it? I do mine in the oven on full for about 6 minutes a side then grill for about another 3 minutes a side, maybe a bit longer if the chicken pieces are larger.

Regards

Rob

Was thinking in the oven but like your idea of finishing off under the grill.  Roll on better weather so I can cook it on the BBQ 


Chris

Quote from: SoberRat on February 29, 2016, 09:02 PM
Hi Chris, the recipe I use is as follows. Its very similar to the ones you find here. I do a first marinade stage of tandoori masala(trs) lime juice, salt and yellow food colouring powder. Just mix the chicken in this and leave for 20 minutes or so. Then I mix together this

1tbs kashmiri masala paste
1tbs tandoori paste
1tbs tikka paste
8 tbs natural yogurt
1tbs g/g paste
1tbs mustard oil
1tbs methi leaves
1 1/2 tsp Coleman's garden mint
1/2 tsp garam masala
1/2 tsp tandoori masala
Juice of 1 lime plus a bit of zest   

add the chicken and leave in an airtight container in the fridge for 24 hours.

Hope this helps

thanks

Rob

Thanks Rob.  Will be trying this soon.

Chris

Looks great, which recipe did you use?

Chris

Quote from: littlechilie on January 20, 2016, 02:35 PM
Hi jb, thanks again for all the free recent recipie posts, please consider putting all of these recipes together in to a small book. I would love to purchase one from you.

I second that as I would also purchase one 

Made this base last night and finished off this morning.  I think I should have boiled for longer as the onions weren't as milky as I think they should have been but after 3 hrs I thought it was enough.

Blended, added water and brought back to heat this morning and added the tarka.  Smell was great but I didn't get the sizzle when adding the base to pan so next time next to heat garlic on hotter flame (I used low as didn't want to burn garlic).

Simmered for about an hour with quite a bit of oil on the top.  Smell of this base is more sweeter and toasty/nutty than usual base (curry2go) and thinner.  Tasted sweeter than c2g base too.

Can't wait to try curry with it but won't be this weekend  ;D


Thanks jb for posting this.


Chris

If thinking of making your own then worth a look at

http://www.spicesofindia.co.uk/acatalog/Tandoor-Clay-Pot.html#SID=3607

I'm going to be making this base this weekend and have a few questions for those who have already made it.

How many litres does this make based on JBs measurements?
During first stage, do you add enough water to just cover the onions?
How much water did you add to thin it?
Recipe says 1/4 block of coconut, any ideas how many grams as block size can vary?

Thanks
Chris

Has anyone used one of these

http://www.spicesofindia.co.uk/acatalog/Gas-Oven-Tandoor-Pan.html

Are they any good?

I get mine from here

http://www.spicesofindia.co.uk/acatalog/Indian-Bay-Leaves.html#aISW129_2dp