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

Isn't that usually white ?? ( Raita ).

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

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.? ?

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.