Topic: Eastern Tandoori Chicken Patala

[curryhell]

An unfamiliar dish to many I am guessing, but found regularly on the menus of a growing number of curry houses now found across Southern Ireland. It most likely has its roots here and probably goes by a different name and could easily be related to butter or makhani chicken or even the Punjabi masala.  The menu descriptions:

Edited to infill missing recipe per this post; thanks Bob-A-Job.

Ingredients:

- Portion of cooked Chicken Tikka
- 350 ml portion of heated curry base
- 2 Tbsp Oil
- 2 knobs of butter (each approx 1 Tbsp when melted)
- Rounded Tbsp finely chopped Onion
- 2 Tsp Garlic (ginger) paste
- 0.5 Tsp Meethi leaves
- 0.25 Tsp Salt
- 2 Tsp Tandoori Masala powder
- 1 Tsp Mix powder
- 0.5 Tsp Chilli powder or to taste
- 1 Tbsp Tomato paste already diluted 1 part paste to 2 parts water
- 2 rounded Tbsp ground Almond (or Almond powder)
- 1 level Tsp of Coconut powder or dessicated coconut
- 1.5 Tsp Sugar
- 2 Tsp Tomato Ketchup
- 1 Tsp Lemon juice
- Half a Tomato cut into quarters
- 3 Tbsp single Cream
- 0.25 Red Food Colouring
- 1 Tbsp chopped fresh Coriander

Method:

- Add 2 Tbsp spoon of oil to your curry pan and place on medium heat
- Add the finely chopped onion and first knob of butter and fry till they start to take on a little colour
- Add pureed garlic/ginger and fry until the sizzling from the puree subsides, about 30 to 40 seconds
- Add the meethi leaves, salt, tandoori masala, mix and chilli powders, pre-diluted tomato paste and fry for 30 to 45 seconds mixing well with the pan contents – DO NOT BURN
- Add 2 chef spoons of the heated curry base and stir in well and fry for 30 to 45 seconds
- Add half of the remaining curry gravy, almond and coconut powders followed by the sugar
- Give the pan a good stir ensuring all ingredients are well mixed
- Add the chicken tikka and stir
- Leave for 3 to 4 minutes to cook, checking occasionally, do not let it burn
- Add the remaining curry gravy, tomato ketchup, tomato quarters, lemon juice, stir and cook for 2 minutes
- Add the cream and food colouring and stir through the curry
- Reduce heat and leave to thicken to a normal curry consistency
- Add the coriander stirring it through the curry
- Add the knob of butter folding it in to the curry until it has melted
- Garnish with a sprinkle of fresh coriander




Tandoori Masala Ingredients:

3 Tablespoons Ground Coriander
3 Tablespoons Ground Cumin
3 Tablespoons Garlic Powder
3 Tablespoons Paprika
5 Teaspoons Ground Ginger
5 Teaspoons Mango Powder
5 Teaspoons Dried Mint
3 Teaspoons Chilli Powder
1 Teaspoon Red Food Colouring Powder

[Unclefrank]

Cheers for posting this recipe CH.

[loveitspicy]

Looks great CH

Well worth the bash i reckon -

best, Rich

[Naga]

I'll give this a shot, Dave. Half-a-tsp of chilli powder is my good lady wife's limit, so this dish should go down well. If its a hit, I could even see myself replacing the ketchup and cream with Tamerina and Chewy's red sauce. And some extra chilli powder!

[Onions]

now found across Southern Ireland.

Where's that then?

[loveitspicy]

Here's one in Galway - not hard to search and find - there are a few listed mate
http://www.lucindaosullivan.com/index.cfm/page/viewRestaurant/id/347
best, Rich

[Garp]

Looks lovely, Dave

Nice to see a true chill-head posting something different.

[Onions]

Tbf, it still has over a tablespon and a half of chilli powder  

[Stephen Lindsay]

Looks great CH, it does indeed have similarities with the Punjabi Masala served in Scotland, especially with the emphasis on tomato. However the coconut, butter and cream take it away from the PJM and into Murgh Makhani territory.

[Garp]

Really fancy trying this one, Dave. Are you sure about the three Tbsp of almonds? Seems like a lot for one portion

Agree with SL - Punjabi Masala is a much spicier dish.