1 500ml of yogurt 5 table spoons of mustard oil,1 table spoon of garamasala,1 bulb of garlic,a piece of ginger the size of ones thumb,1 table spoon of pataks tikka masala,do not use Pataks tandoori paste as this is only used making tandoori chicken . half tablespoon of pataks Kashmir masala,1 tablespoon of coalmans fresh garden mint,a shake of salt and 2 tablespoons of malt vinegar a little colour of red or yellow
puree the ginger and garlic
Now add all this together
add the chicken pieces and marinade for a good few hours or longer.I even freeze mine and use when needed
When cooking assuming we haven't a tandoori oven,add some sliced onions and a good teaspoon of methi.
Always try to use gee veg or butter type I wll post the correct way to make chicken chat once I see your comments on the tikka marinade this was off a good friend of mine who once owned a BIR

FROM TERRY

May I suggest adding 3 desert spins of malt vinegar and 2 desert spoons of coalmans fresh garden mint,It works wonders for me in flavour penetration.Hope this helps TERRY

Hi during my journey trying to find that great BIR taste a little tip which I would like to share with everyone is that, Jaggery {palm sugar}is a very important ingredient to put in your basic sauce I myself in my subject A GOOD BASIC SAUCE mention sugar,but would now alter that to the jaggery

keep it in a brown bag in the fridge or black bag but dont let light get to it.Hope this helpswww.ifindforu.com

Quote from: ifindforu on May 13, 2006, 07:53 PM
 CURRY BASE
 

CUT EIGHT ONIONS 1 GREEN PEPPER AND BOIL.WHEN STARTING TO BOIL ADD A  QUATER TEASPOON OF bicarbonate soda AND HALF CUP OF OIL (more flavour is had by boiling about 5 potatoes and removing when boild
AND 1 TEASPOON OF TERMARIC A  HALF TEASPOON OF SALT,BOIL  FOR ABOUT 5 MINS THEN SIMMER FOR ABOUT 10 MINS THEN LEAVE STAND FOR 10 MINS  THEN LIQIDIZE WITHOUT STRAINING THEM,THEN LEAVE TO STAND
IN A SAUCEPAN PUT 1 MUG OF OIL FRY 4 DESERTSPOONS OF GARLIC PASTE,HOME MADE OR BOUGHT AND 2 DESERTSPOONS Of GINGER PASTE AFTER FRYING FOR 2 MINS UNTIL A LITTLE GOLD BROWN, ADD THIS PASTE (1 MUG OF WATER 1 DESERTSPOON OF RAJAH GOLD MADRAS AS WHAT MOST B.I.R. RESTAURANTS USE .2 DESERTSPOONS OF TURMARIC,HALF A DESERTSPOON OF CUMMIN,1 DESERTSPOON OF CORIANDER,1 TEASPOON OS GARA MASALA, 1 TEASPOON OF CHILLI POWDER OR LESS. FRY FOR A FUTHER 3-4 MINS MOVING ABOUT IN THE SAUCEPAN NOT TO BURN.NOW ADD ABOUT 2 HEAPED TABLSPOONS OF DOUBLE CONCENTRATED TOMATO PASTE AND FRY FOR ABOUT 3 MINS ADDING A MUG OF WATER TO STOP BURNING.ADD ANOTHER MUG OF WATER AND FRY FOR ANOTHER 3-4 MINS,ADD A TEASPOON OF ADJOWAN SEEDS,ADD ANOTHER MUG OF WATER AND COOK FOR A FUTHER 5 MINS. NOW ADD TO THE MIXTURE THE ONIONS THAT WERE BLENDED IN THE BEGINING AND MIX ALL TOGETHER.ADD 1 FULL BLOCK OF CREAMED COCONUT AND 1 Tablespoon sugar Plus  half teaspoon salt plus 2 chicken stock cubes THATS YOUR BASE  To make vindaloo just use chilli powder and squirt of lemon TERRY when making your curry dish PS
I use all purpose seasoning instead of chicken cubes SPRINKLE IN UNTIL YOU ARE HAPPY WITH THE TASTE .as this is what they use in the take aways or retaurants please note,more salt and suger will enhance the taste

please dont forget to visit us at www.ifindforu.com

Quote from: ifindforu on March 30, 2008, 11:36 AM
1 500 grms pot of yogurt,1 desert spoon of pataks tikka paste,1 desert spoon of ,pataks tandoori paste 1 desert spoon of tandoori barbacue powder, 1 teaspoon of pataks Kashmir masala,2 desert spoons of lemon juice,1 desert spoon of good curry powder,1 desert spoon of garlic puree,1 teaspoon of mango powder,4 desert spoons of mustard oil.Colour if wanted

Mix all together add your diced chicken breasts about 4 breaststs and marinate for 1- 2 days I use a foreman grill and cook the chicken until just cooked,no longer reviews would be welcomed,all the best IFINDFORU

1 500 grms pot of yogurt,1 desert spoon of pataks tikka paste,1 desert spoon of ,pataks tandoori paste 1 desert spoon of tandoori powder, 1 teaspoon of pataks Kashmir masala,2 desert spoons of lemon juice,1 desert spoon of good curry powder,1 desert spoon of garlic puree,1 teaspoon of mango powder,4 desert spoons of mustard oil.Colour if wanted

Mix all together add your diced chicken breasts about 4 breaststs and marinate for 1- 2 days I use a foreman grill and cook the chicken until just cooked,no longer reviews would be welcomed,all the best IFINDFORU

Try some all purpose seasoning by TRS about 1 teaspoon what a difference in taste add it to the marinade thanks Blade don't forget to visit our site 2 packs of Rajah Gold Madras powder complete mix for your curry plus 2 ounces of all purpose seasoning,plus a bag of special spice mix,plus some Ajowan seeds. All for ?3.00 and only ?1.00 p+p take a look
[url]www.ifindforu.com] thanks Blade don't forget to visit our site 2 packs of Rajah Gold Madras powder complete mix for your curry plus 2 ounces of all purpose seasoning,plus a bag of special spice mix,plus some Ajowan seeds. All for ?3.00 and only ?1.00 p+p take a look
//www.ifindforu.com

HI GEORGE ITS JUST I MODIFIED IT A BIT AFTER TRYING IT AND FOUND IT A TREAT TERRY

Thank you YELLOW FINGERS