This is for about 7 breasts of chicken
500 pot of yogurt
1 desert spoon of methi
3 fresh chillies a good handfull of fresh coriander
2 desert spoons of mix powder
half a desert spoon of tandoori paste  /
1 desert spoon of tikka paste
half desert spoon of Kashmir masala
1 level desert spoon of Coleman's fresh garden mint
half a mug of mustard oil  /we have used veg oil when we  run out of mustard oil
colour red and light orange

blend up with a liquidiser cut the breasts lengh ways in half and marinade for about 4 hours or more
to make for tandoori chicken its 1 desert spoon tandoori paste and half a desert of tikka paste
in the house we do ours in a halogen cooker i suppose an oven will do all the best
to serve cut the tikka into pieces use a frying pan with some oil some onions and a taspoon of methi,fry for 3 mins  then add the cjcken tikka a little fresh coriander over the top

Was watching my Boise's wife making their style roast chicken the other night i had a portion of here it was Delicious
in my observation this is what i saw
about 500 ml tub of yogurt,add to it 3 desert spoons of Jaipur garra masala,,2 desert spoons of kashmir masala
half chef spoon of ginger garlic no colour/use chicken thighs with skin removed marinade for 4 hours or longer
.Now they were put in a wok of oil and cooked that way for about 30 mins stirring occasionally.now remove from
wok and fry in a frying pan with a desert spoon of methi and fry for about 15 mins hope you try and have good luck with it

THIS IS WHAT IVE BEEN TAUGHT AT THE T/A WHERE I WORK. IVE WHATCHED MANY TIMES THIS PREPARATION BEING DONE,BUT  WILL SHARE IN THE FORUM .USED WITH THE PREPARED ONIONS,SOME MIX POWDER,A LITTLE UNCOOKED ONIONS SLICED,A LITTLE TOMATO PUREE ABOUT HALF A SMALL ONION HALF TOMATO CUT INTO QUARTERS, START FRYING.
FRY DOWN WITH A LITTLE GURAVY OR SERVE IT SAUCEY WHICH THEY SAY. A LITTLE METHY FRYED IN WITH THE INGEDIENTS ADD THE POTATOES AND COVER WITH FRESH CORIANDER FOLLOW THIS AND YOU WILL HAVE  THE BIR TASE


THREEQUARTER CUP OF OIL
1 HEAPED TEASPOON OF PAANCH PHURAN
1 ONION CHOPPED FINE 
4 CLOVES OF CHOPPED GARLIC
2 DESERT SPOONS OF MIX POWDER
1 TEASPOON OF TURMARIC
4 CHEF SPOONS OF LIQUIDISED PLUM TOMATOES
SALT TO TASTE
AROUND 6-7 POTATOES CUT INTO QUARTERS
1 DESERT SPOON OF METHI

METHOD
PUT THE OIL IN A SAUSPAN,AND PUT IN THE GARLIC, FRY FOR ABOUT 3 MINS,NOW ADD THE ONIONS AND PAANCH PHURAN,METHI AND FRY FOR ANOTHER 5 MINS STIRING REGULARILY NOW ADD THE MIX POWDER,AND TURMARIC
AFTER 5 SECONDS ADD THE TOMATOES AND SALT. FRY FOR ABOUT 5 MINS STIRING. NOW ADD THE POTATOES
YOU NEED TO KEEP EXTRA CARE VTHEY DONT START FRYING SO KEEP STIRING  ADD A SMALL DROP OF WATER
IF NEEDED KNOCK OFF FROM TIME TO TIME LEAVING THEM COOK IN THEIR OWN HEAT DO THIS BY COVERING WITH
A PLATE REHEATING EVERY MAYBE  10 MINS BUT ALWAYS STIRING THEM UNTIL COOKED WE USE ABOUT 23 POTATOES IN THIS METHOD AT OUR T/A BUT WELL WORTH THE EFFORT .YOU NOW HAVE THE PREPARED POTATOES FOR MAKING BOMBAY ALOO
GOOD LUCK

Turmeric mustard coriander ,fenugreek,wheat flour,salt,chillies,fennel,cumin,onion,spices/contains mustard wheat and celery the product may contain traces of sesame seed and or nuts as it has been made in a factory that uses sesame seed and nut ingredients

There are plenty makes of rice out there,but funny thing is some are better than others the one we use at the T/A
is badshaw aged Pakistani basmati rice check it out here ]http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=badshaw+rice&x=0&y=0][/url]easy to cook and good separation nice tasting rice/All the best

Into a muslin net (to make like a teabag thingy)

3 cloves
6 x 1 inch pieces of cassia bark
3 - 4 pieces of mace
3 - 4 green cardamom pods
2 star anise
3 bay leaves, dried

then tie a knot - making it similar to a large teabag.  Drop this into the pan, along with:

1 kg onion, roughly chopped
1 tbsp salt
1050 ml cold water
1/2 green and 1/2 red pepper, chopped
125g fresh carrot, roughly chopped

Stir well.

Put onto a high heat, and bring to the boil.  Cover and boil for 45 minutes stirring frequently.

While that's simmering, make another mixture to add to it.  Take:

30g peeled fresh garlic (about 3 - 4 cloves)
30g peeled fresh ginger

Using a blender, make into a paste with a small amount of water.  Set aside.

Then, in a seperate bowl, mix:

2 1/4 tsp chilli powder
1 3/4 tsp coriander powder
3/4 tsp cumin powder
2 tsp tumeric powder
1 1/2 tsp curry powder
1 3/4 tsp dried fenugreek leaf (Methi) finely chopped
3/4 tsp garam masala powder

Open a 200g can of chopped tomato and set aside.

Roughly chop 12g fresh coriander leaves, and also put to one side.  These will be used at the end of the recipe.

Into a seperat, good-sized saucepan (I use a wok) add 5 tbsp (75ml) of vegetable oil.  Heat the oil then add the garlic and ginger paste mixture.  Stir until it becomes golden brown.

Take off the heat, and add the mixture of spices.  It's important to remove it from the heat, as the spices burn easily, and should be treated with care.

Stir well, and return to a very low heat.  You'll notice the wonderful instant aroma of spices.

Add the can of chopped tomato, and bring to the boil, stirring constantly.

Add 600ml (1 pint) of hot water into the mixture, and bring back to the boil, stirring constantly.  Despit the fact that there's now liquid in this mixture, the spices can still burn on the base of the pan.

Once it has boiled for about 3 - 4 minutes, take it off the heat.

Go back to the large pan of onion mixture.  Once it's boiled for the necessary 45 minutes, remove the net containing the whole spices and throw it away.

Pour the spicy tomato mixure into the onion pan, stir well, and boil for around 5 minutes.

Leave to cool before adding the coriander leaves, and then reduce to a smooth gravy using a blender.  The base sauce is now complete!

This sauce should be enough for about 10 portions but I like to add more water, just to thin it out a touch as it is quite thick.

PUT SOME OIL IN A PAN ADD  GARLIC AND FRY TILL IT STARTS GOING GOLDEN BROWN.NOW ADD TOMATO PUREE AND FRY USING A LITTLE WATER.THE AMOUNT OF GARLIC DEPENDING THE AMOUNT OF TOMATO PUREE IF ITS A TUBE ,ABOUT 3 CHOPPED CLOVES OF GARLIC.WATCHED IT BEING DONE LAST NIGHT AT THE T/A

CUT UP THE MUTTON INTO PIECES AND BRING TO BOIL IN WATER ADDING A LITTLE SALT,NOW SIMMER FOR ABOUT
1 1/2 TO 2 HOURS THEN FOLLOW THE METHOD AS IN PRECOOKED CHICKEN FOUND HERE https://curry-recipes.co.uk/curry/index.php?topic=7611.0

SOMTHING THAT HELPS GETTING THAT GOOD TASTE IN YOUR CURRY/LIKE BHUNA,IS THE WAY YOU PRE COOK YOUR ONIONS

GINGER AND GARLIC  2 GINGER TO 1 GARLIC MADE INTO A PASTE WITH SOME OIL
3 ONIONS
LEVEL TEASPOON HALDI/TURMARIC
SALT TO TASTE
GOOD PINCH METHI
OIL

METHOD
HALF A CUP OF OIL IN A FRYING PAN AND ADD THE ONIONS SLICED UP.ADD THE TURMARIC AND SALT , 1 DESERT SPOON OF GINGER /GARLIC.START TO FRY WHACHING IT DOESNT BURN ADD THE METHI.NOW START ADDING A LITTLE WATER EVERY TIME YOU SEE IT FRYING DOWN KEEP DOING SO FOR ABOUT 30 MINS.FREEZE WHAT YOU DONT USE HAPPY COOKING. I TRYED SOME GREEN PEPPER IN IT LAST NIGHT AND IT WENT WELL

Iknow some of you are having trouble getting the jalpul garam masala if you want help pm me and ill help you

                                                        AS PROMISED
OK I KNOW ALL YOU ON HERE LOVE YOUR CURRIES AS YOU WOULDNT BE ON HERE.WE ARE NOT GOING TO BE TOLD THE TRUTH ABOUT BIR COOKING ASPEIALY FROM ANYONE THAT WORKS IN A BIR OR T/A I HAVE BEEN SEEKING TO MAKE CURRY LIKE MY LOCAL T/A FOR 30 YEARS ,BUT NOW WORKING IN ONE I HAVE THE CHANCE TO OBSERVE FIRST HAND HOW ITS FLAVOUR AND SMELL IS CREATED,NO DOUPT THERE IS ROOM FOR IMPROVMENT WITH SUCH GOOD COOKS ON HERE SO HERE IT IS MY SPICE MIX /REALY NOT MINE BUT MY T/A
I USE HEAPED DESERT SPOON FULLS

5 HALDI POWDER DESERT SPOON
5 CURRY POWDER DESERT SPOONS ANY CURRY POWDER BUT, EASTERN STAR IS THE BEST TO USE
3 JEERA POWDER DESERT SPOON
2 PAPRIKA POWDERDESERT SPOON
3 DHANIA POWDER DESERT SPOON
CHILLI POWDER  1 TEASPOON
1 GARM MASALA DESERT SPOON  BUT NOT ANY ONE, YOU MUST USE JALPUR GARAM MASALA THIS IS THE ONE USED IN MAYBE 99% OF BIR OR T/A THEY BUY IT OR THEY KNOW HOW TO MAKE THE SMELL LIKE IT WHICH THEY WONT DISCLOSE BUT BECAUSE OF YOUR EFFORTS IVE REVEALED IT TO YOU SO HAPPY COOKING BY THE WAY SOME CHEFS USE 1 DESERT SPOON SOME USE 2 THATS HOW THERE ARE DIFFERSENT TASTES IN DIFFERENT BIR AND T/A
ALSO NOT ALL USE EASTERN STAR  ALL THE BEST  IFINDFORU  YOU CAN GET IT HERE http://www.jalpurmillersonline.com/proddetail.php?catid=150&prdid=5811

A GOOD PRICE FOR A GOOD PRODUCT THE BEST AND IN AN ASIAN FOOD STORE WHERE I BUY IT THEY SAID ALL THE RESTAURANTS IN THE AREA PURCHASE IT
I WOULD APPECIAT SOME FEEDBACK IF YOU TRY IT AND IT WILL HELP OTHERS AND WILL GIVE SOME NEW LIFE TO THIS FORUM AND MAYBE SOME NEW EXPERIENCES. GOING TO HAVE A PINT NOW AND HAVE A GOOD HOLIDAY

2 KILO OF ONIONS THATS ABOUT 10 MEDIUM ONIONS
2 BUNCH OF CORIANDER STALK
1 CARROT
1/2 A WHITE CABBAGE
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4  BLOCK OF COCONUT CREAM / COCONUT MILK POWDER PREFERED
1 TIN LIQIDIZED TOMATOES
1 CHEF SPOON VEG GHEE OR OIL OR GHEE AND OIL CHOICE IS YOURS GHEE IS BETTER THATS WHAT WE USE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
3 CHILLIES DECEEDED
METHOD

PUT IN A SAUCEPAN THE ONIONS,CARROT  AND,THE POTATO UNPEALED AND CUT
ADD THE GREEN PEPPER SLICED UP/ADD THE GHEE AND TURMARIC,AND 1/2 OF CABBAGE 3 GREEN CHILLIES DESEEDED
NOW FILL HALF UP WITH WATER,AND ADD SALT BRING TO BOIL SHIFTING ABOUT NOT TO BURN
ADD THE CORIANDER AFTER 10 MINS
REDUCE THE HEAT AFTER ABOUT  HOUR,TOPPING UP A LITTLE OF WATER ALONG THE WAY NOW ADD SOME COCONT MILK POWDER OR  1/4 BLOCK OF COCONUT CREAM OR MAYBE 1/2 TIN COCONUT MILK
AFTER 1 HOUR OF THE COOKING PERIOD NOW FILL UP WITH WATER AND BRING BACK TO BOIL
BOIL OR SIMMER ON LOW HEAT FOR ABOUT 2 HOURS
NOW TURN OFF HEAT AND LEAVE TO SETTLE LEAVE OVER NIGHT
I HAVE LEARNT THAT THERE ARE 2 PASTES FIRST IS GINGER/GARLIC RATIO 2 GINGER TO 1 GARLIC FOR GURAVY THEN GARLIC/GINGER TO COOK YOUR FAVORITE DISH RATIO 3 GARLIC 1 GINGER  /NEVER PEEL THE GINGER ONLY WASH IT
NEXT DAY

THIS IS CALLED TO BAGAR THE GURAVY
PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT  AND ADD ABOUT 1 TIN TOMATOES LIQIDISED
FRY FOR ABOUT 5 MINS NOW ADD GINGER /GARLIC PASTE HALF CHEF SPOON/ RATIO 2 TIMES GINGER TO 1 GARLIC
FRY FOR ANOTHER 3 MINS,NOW ADD JUST OVER 1/4 CHEF SPOON OF MIXED POWDER COUNT 25 SECONDS
AND ADD IT TO THE SAUCEPAN THAT YOU COOKED THE NIGHT BEFORE
USE A HAND LIQIDIZER AND BLEND LEAVE TO COOK FOR ABOUT 10 MINS REDUCE HEAT FOR ABOUT HALF HOUR AND THE OIL SHOULD RAISE TO THE SURFACE NOW YOU GOT YOUR GURAVY
ADD A LITTLE SALT/COCONUT MILK POWDER  SUGAR OR PREFERABLE GOOR TO YOUR TASTE.ALSO ADD SOME SINGLE CREAM FOR YOUR RIGHT COLOUR AND TASTE IF YOU FEEL IT IS TO THICK  MAKE IT THIN BY ADDING WATER SO THAT IT CAN BE FRIED DOWN IN THE FINAL DISH ( I WOULD LIKE TO GIVE SOME CREDIT TO CHEWY TIKKA AFTER SEEING HIS BASE,OF THE ADDING CABBAGE/GOOD ON YOU/ IVE TASTED THE GURAVY EHERE I WORK AND NEW THERE WAS SOMTHING MISSING  IT WAS WHITE CABBAGE ALL THE TIME

AN,ADD  1/2 TEASPOON  GARLIC PASTE 1/2 TEASPOON TOMATOE PASTE,A LITTLE SALT FRY FOR 2 MINS NOW ADD A DESERT SPOON OF R MIX POWDER STRAIGHT AWAY ADD YOUR GURAVY ABOUT 1 CUP FULL NOW FRY FOR ABOUT 7/8 MINUTES ADD CHICKEN/BEEF LAMB ALL PRE COOKED TO MAKE YOUR FAVORITE DISH OR WITH OTHER RECIPIES FOUND ON THIS SITE   

4/5 BREASTS OF CHICKEN
2 ONIONS
SALT
2 INCH STICK CINAMON
6 CARDAMOMS
4 BAY LEAVES
1/2 CHEF SPOON OF MIXED POWDER
1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC   
2 TOMATOES CUT UP
1 DESERT SPOON TOMATOE PUREE
1 DESERT SPOON OF TURMARIC

METHOD
CUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDER
NOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS

1 chef spoon of veg ghee
salt
1 teaspoon of shai jeera
4 bay leaves
1 2 inch stick of Cinnamon
6 cardamons
1 large onion
1/4 chef spoon of ginger and garlic paste. ratio 2 ginger to 1 garlic
colour


METHOD
HEAT UP THE GHEE AND PUT IN,ONION CHOPPED, CARDAMON,BAY LEAVES
CINAMON STICK,SHAI JEERA, GINGER AND GARLIC PASTE AND FRY FOR ABOUT 10 MINS STIRING NOW AND THEN ADD SALT
WASH THE BESMATI RICE, AND ADD TO THE GHEE AND SPICES FRYING FOR ABOUT 2 MINS,NOW ADD WATER
UP TO 2 INCHES ABOVE THE RICE,ADD COLOUR.LEAVE TO BOIL UNTIL THE WATER IS GONE.TAKE OFF AND PUT IN OVEN FOR TEN MINS ONCE BRT OUT OUT OF THE OVEN USE A 2 PRONG FORK AND DIG AND SEPERATE

Edited by George (2 Feb 12) at request of ifindforu, removing "1 teaspoon fennel /optional" from ingredients and method.

2 KILO OF ONIONS
3/4 BUNCH OF CORIANDER THE STALK SIDE
1 CARROT
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4  BLOCK OF COCONUT CREAM
1/2 TIN LIQIDIZED TOMATOES
1/2 CHEF SPOON OF GOOR
1 CHEF SPOON VEG GHEE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
1 BULB OF GARLIC

PUT IN A SAUCEPAN THE ONIONS,CARROT UNPEALED,THE POTATO UNPEALED
AND THE GREEN PEPPER SLICED UP/ADD THE GHEE AND TURMARIC,AND TOMATO JUICE
AND THE BULB OF PEELD GARLIC NOT CHOPPED
NOW FILL HALF UP WITH WATER,AND ADD SALT BRING TO BOIL SHIFTING ABOUT NOT TO BURN
ADD THE CORIANDER AFTER 10 MINS
REDUCE THE HEAT AFTER ABOUT  HOUR,TOPPING UP A LITTLE OF WATER ALONG THE WAY
AFTER 1 HOUR OF THE COOKING PERIOD NOW FILL UP WITH WATER AND BRING BACK TO BOIL
NOW ADD THE GOOR AND COCONT
BOIL ON LOW HEAT FOR ABOUT 2 HOURS
NOW TURN OFF HEAT AND LEAVE TO SETTLE LEAVE OVER NIGHT
NEXT DAY
PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT  AND ADD ABOUT 1 TIN TOMATOES NO JUICE
FRY FOR ABOUT 5 MINS NOW ADD GINGER /GARLIC PASTE HALF CHEF SPOON/ RATIO 2 TIMES GINGER TO 1 GARLIC
FRY FOR ANOTHER 3 MINS,NOW ADD JUST OVER 1/4 CHEF SPOON OF MIXED POWDER COUNT 25 SECONDS
AND ADD IT TO THE SAUCEPAN THAT YOU COOKED THE NIGHT BEFORE
USE A HAND LIQIDIZER AND BLEND LEAVE TO COOK FOR ABOUT 10 MINS REDUCE HEAT FOR ABOUT HALF HOUR AND THE OIL SHOULD RAISE TO THE SURFACE NOW YOU GOT YOUR GURAVY
ADD A LITTLE MORE GOOR/SALT/COCONUT TO YOUR TASTE IF YOU FEEL IT LACKING
THE SAUCPAN I USE IS BIG ENOUGH TO HOLD ALL THE INGREDIENTS AND MORE WATER TO THIN DOWN
ITS A LARGE SAUSPAN
WE FREEZE AND USE WHEN WANTED you probably can half the ingredients if you want less

IF YOU WISH TO USE THE CORRECT MIXED POWDER THEN HAVE A LOOK ON E*** YOUR CHOICE

Ok I know some of you like to make meals quickly and not comercial way so ill give you this recipie
after watching the take aways bosses wife cook it in front of me,and I eat it later
MUST BE AN  ALIMINIUM FRYING PAN
1 onion chopped fine 3 tomatoes cut into pieces 4 chillies cut up, 1 tablespoon garlic ginger paste 80% garlic 20% ginger
do not peel the ginger when making this paste ,Put into frying pan and with half cup of oil,start frying
when all is on the go frying add half desert spoon of kashmir masala now it needs 2 desert spoons of eastern star curry powder keep frying and moving about not to burn.It must be fried until its like paste all fried down,now add your pre cooked meat and finish off with some fresh coriander hope you ENJOY

























5

This a take away or restaurant mint sauce
500 gr ms yogurt set or natural
half lemon squeezed
just under half a teaspoon of Kashmir Marsala
half teaspoon coalmans fresh garden mint /sauce
2 inches of medium size carrot
handfull of fresh coriander
2 desert spoons of sweet mango chutney /pataks or any other make but pataks our choice
1 slice of a garlic clove cut nice thin and burnt black over gas not to a cinder
3 desert spoons of sugar any sugar
colour or no colour your choice
put all in a jug and liquidize  these are the ingredients alter the amounts of individual ingredients to your taste
hope you all enjoy do not thin

You all know that staff in the indian take away or restaurant eat different curry than comercial curry but is still damn good so ive decided to share what ive seen with you
Ok here is the mix
2 spoons of chilli powder
8 spoons of donia /corianda
1 spoon of haldi /turmaric
1 spoon of jeera /cummin
in a saucepan put about half a mug of oil,1 piece of cinamon 5 caddamoms,and 2 bay leaves
start frying for about 4 mins stirring making sure no burning.Now ad some chopped onion finely choped about 2 large onions,also add a spoon sull of garlic ginger paste the ratio is 2 times ginger to 1 times garlic,plus some salt
keep stirring for about 6 mins now add 2 deswrt spoon of spice powder 2 fresh tomatoes cut into halves also add your meat.Now let the mix powder fry for about 30 seconds.Now slowly start adding water to bhuna it tjat means slow cook for about 2 hours.to make hotter add a little lemon and some more chili.This mix is nearly always used in bengali homes by the time 2 hours have past the onions   and tomatoes would have melted giving you a nice curry dont forget fresh coriander the last 2 mins. THIS IS STAFF CURRY.hOPE YOU ENJOY

About five onions aprox 1 kilo peeled and cut in half from bottom to top of onion thinly sliced, 3 eggs 1 desert spoon of Panch Phoran,
1 desert spoon of methi,1 large potatoe grated,half mug of soaked red lentils soaked for 1 hour in cold water
about 1 teaspoon of salt,some yellow colour not haldi,1 teaspoon of spice mix,half teaspoon of gara masala. 1 desrt spoon of galic and ginger paste the ratio is 2times ginger to 1 times garlic
MIX All ingredients together using both hands.A good onion bhaji depends on the make of gram flour as this is the binder and some flavour so use Natco.Add small amounts of gram flour at a time until you feel the onions binding well together when binding, wet the hands and make balls and put in hot oil.move them about and dont let them cook to fast lower the gas every time new bhajis are put in the oil what i use is a wok.If you wish you can add a few fresh chopped chillies (green)and  some fresh coriander these are optional [ifindforu@talktalk.net

 

 

Hi I met a long lost friend the other day who once had his own BIR and we got talking about cooking.He told me to make the chicken tikka marinade this way
this will do approx 6-7 chicken breasts
1 tub of 500 ml yogurt
1 mug of water
1 tablespoon of pataks tikka curry paste (not tandoori)
1 tablespoon of pataks kashmir masala
1 tablespoon of coalmans fresh garden mint (sauce)
2 tablespoon of malt vinegar
a good squirt of lemon ( jiff )
1 tablespoon of garamasala
4 tablespoons of mustard oil
a touch of salt
some colour etc red or yellow
6-7 cloves of fresh garlic pureed
1 small piece of ginger pureed
method
put the pureed garlic and ginger into the mustard oil and leave for about 2 hours
Now add the mustard oil and garlic,and ginger to the yogurt and water mix.Now add the garamasala,the coalmans fresh garden mintthe malt vinegar the lemon,the pataks kashmir masala and the pataks tikka paste,and the colour to the yogurt and water mix.a good pinch of fresh coriander wouldnt go a miss either. Tere is enough marinade here for about 10 -15 chicken breasts freeze if you wish I have tried this and it is perfect if you try it and you like it ill post how to make the chicken chat from it answers welcomed
TERRY OF www.ifindfou.com