Topic: To Colour or Not to Colour

[haldi]

haldi, could you post the recipe ?

Hi Jeera
            It's nothing really new
There are lot's of versions that produce excellent results on this site already.
I got this from a takeaway chef, who I have known for years
It's for 1 kg bag of chicken

Cut chicken into half breast size pieces
Put knife through the chicken, in a few places, so the flavour can get in
Get the chicken in a bowl then add
juice of 1 lemon
1 desertspoon mint sauce (any make)
1 desertspoon salt
2 desertspoon garlic ginger puree

Leave this for twenty minutes
He said this was important to pick up all the flavours

Then add
2 desertspoon Kashmiri masala (pataks)
1 desertspoon ground coriander
1 desertspoon ground cummin
1 desertspoon restaurant spice mix
2 desertspoon veg oil
4 desertspoon yoghurt

He emphasised that you don't need much yoghurt
Until I had this recipe, I was throwing loads of marinade away
I suppose I was also diluting the marinade by having too much yoghurt
So..........don't put a lot of yoghurt in the marinade!
He said you don't need the colouring
My family is against colouring, but I think it improves it

You can cook the chicken after only three hours
That's what he said, and that's what I did
It is really tasty
If you have any left over, the next day, the flavour is awesome!

[Serum]

There's a good one I've tried that has a lot of ground coriander leaves in it and it comes out green.  I've had it in a few restaurants as well and it tastes really nice.  Colourful but natural.

I'll try to get the recipe, had it in a book and the guy upstairs flooded his kitchen, dribbling water down and ruining pretty much every cook book I have but hopefully the one with this in won't be in too bad nick.

[Curry King]

I have had green tikka before and wouldn't mind the recipe if you can get it Serum.

cK

[Serum]

OK here goes, the book was pretty much completely destroyed but luckily a few recipes were intact and this was one of them.  You can add the colouring if you like but I don't

1/2 tbs paprika
1 tsp chilli powder
2 tbs garam masala
1/1/2 tbs lemon juice
4 cloves garlic
5 cm bit of ginger (peeled)
1/2 cup coriander (i like this load so I use a bit more)
100 ml thick yoghurt

Mash it all up in a blender, leave your chicken in it and grill it up in your oven / grill / tandoor / bbq and there you go!

I tried quite a few recipes and I like this one a lot, the coriander tastes great, and it seems nice to me without the tomato that a lot of recipes use.  It's nice with lamb chops as well.

[haldi]

I bought some annatto seeds and beetroot powder for colouring
I tried the beetroot powder on a bit of pillau rice
It isn't a proper red, more a pink
And guess what it also smells and tastes like beetroot!
Definitely not recommended
Will report on the Annatto when tried
Also worth mentioning, is the fact that Spiceworld pack things in a way, that won't fit through your door.
So despite spending near ?3.00 on postage, you still have to travel miles to pick them up from a post office sorting office!