Looking a one of the Tandoori/Tika Recipes, i`ve notice that forum members seem to add ready made Pastes to their recipes.
Has anyone got any suggestions on how we can make these with all the spices that we will probably have in our own spice cupboards. I know this might be a daft question?" but its worth a try...I read somewhere in the forum that adding Tamarind to Tandoori Masala mix, might just be the key!.

I`ll try one of the Tandoori Spice Masala`s and add Tamarind to see if i can get some results to the taste of the ready made product.

Regards
Chick

Hi to all,
I have been using this forum for a few months now and i must say that its one of the best i have came accross online (probably THE best).
I have tried a few recipes and i must admit that they turned out excellent. After reading through some of the recipe debates, you`s guy`s n Gals are really serious about getting these recipes as close to BIR`s as possible.
I am based in Glasgow, and as you may know that the Glaswegian`s do like their curry`s.
Top notch website, and cracking forum on trying to get the real BIR recipe`s as we all like them.

Regards

Chickmurry.

Quote"Simply the Best CrO`s better than all the rest"

3LB Chicken (Skinned and Cut into 4or 6 Pieces)
Or Get Halal Chicken which is skinned when purchased, ask the butcher to cut for you into Tandoori size pieces.


SAUCE MIX.

1.   500. GRAMS NATURAL YOGURT LOW SET (GREEK)  ( ABOUT ? PINT)
2.   1. TBLS GROUND CORINADER
3.   1. TSP    GROUND CUMMIN
4.   2. TBLS  LEMON JUICE
5.   1. TSP     PAPRIKA
6.   ?.TSP     GROUND BLACK PEPPER
7.   1 to 2 TSP CHILI POWDER?    Depending how hot you want it.
8.   2. TSP    SALT.
9.   1 TBLS FRESH GINGER   (PEELED AND GRATED) Tip. Peel ginger and freeze then grate?
10.   6 CLOVES FRESH GARLIC  ( GRATED)
11.   RED FOOD COLORING    (ONLY ADD ENOUGH TO CHANGE THE COLOR TO TANDOORI RED) OR YOU CAN USE YELLOW? NOT TO MUCH THOUGH?
12.   DRIED METHI LEAVES (FROM THE FUNIGREEK PLANT) OR YOU CAN USE FRESH CHOPPED CORIANDER.
13.   ? TSP GARAM MASALA (SPICE MIX) OPTIONAL.

METHOD

ADD ALL SPICES, AND YOGURT TO A LIQUIDIZER, EXCEPT THE FOOD COLORING AND THE DRIED METHI LEAVES. MIX IT UP, THEN TRANSFER TO A LARGE BOWL, THEN ADD THE FOOD COLORING AND THE METHI LEAVES, MIX ALL TOGETHER TILL YOU GET A NICE LIGHT RED COLOR NOT TOO RED THOUGH. OR (YELLOW IF YOU PREFER)


CHICKEN PREPERATION

REMOVE ALL SKIN AND ANY FAT FROM CHICKEN, CUT CHICKEN INTO SIX, FOUR, OR TWO PIECES, SLASH MEAT OF CHICKEN WITH KNIFE TO ALLOW MARINADE TO SOAK IN, ADD CHICKEN PIECES TO THE SAUCE MIX, AND COVER WITH SAUCE. COVER THE BOWL WITH CLING FILM AND REFRIDGERATE FOR APPROX FOUR HOURS OR LONGER.



COOKING METHOD

GET A LARGE ROASTING TRAY ABOUT 2? DEEP LINE IT WITH ALUMINIUM FOIL, GET A GRILL RACK AND SIT IT ACROSS THE ROASTING TRAY. (DO NOT SIT THE CHICKEN IN THE BOTTOM OF THE ROASTING TRAY, THE CHICKEN SHOULD BE ON THE SLATTED RACK TO ALLOW AIR TO PASS UNDER IT)
PREHEAT THE OVEN TO 180c Gas 5 THAT?S A FAIRLY HIGH HEAT, COOK THE CHICKEN PIECES FOR APROX 30 MINS, REMOVE FROM OVEN AND BASTE WITH THE REMAING SAUCE (TURN THE CHICKEN), PUT BACK INTO OVEN AND COOK FOR A FURTHER 20 MINS TILL THE CHICKEN GETS SLIGHTLY CHARRED AROUND THE EDGES. REMOVE FROM OVEN AND ENJOY

SERVE WITH A NICE SALAD, FRENCH FRIES, OR A NICE CURRY SAUCE AND SAVOURY RICE.


YOU CAN EXPERIMENT BY USING THE ENGRIEDIENTS TO GET THE DESIRED TASTE AND HOTNESS YOU REQUIRE. AND FOR LARGER PORTION OF CHICKEN JUST INCREASE THE QUANTITIES OF ALL SPICES?AND YOGURT.

ALSO YOU CAN COOK OVER A BARBIQUE IN CHICKEN BREAST CUT INTO PIECES AND SKEWER. 
try this and enjoy.