hi I like your recipe for TANDOORI chicken, but can I suggest a good recipe having worked in an Indian take away.First put a tub of yogurt into a liquidizer,add a teaspoon of minced garlic,a teaspoon of minced ginger.Now add a teaspoon of partakes tandoori past,a teaspoon of pataks tikka paste,a teaspoon of pataks kashmir nasala.add 1 teaspoon of mango powder,and a teaspoon of chicken seasoning,a teaspoon of curry powder the one they use in the restaurants,some red coloring,and blend all of it up.Now pour over uncooked quicken pieces and marinade for 2 days.I freeze what i don't use but must only cook until just turned from raw to cooked serve with some fried onions and salad TERRY of [url]www.ifindforu.com    free curry book there for you[

hi from Terry

I wonder if the curry powder is Eastern Star

Have ayone thought about trying the curry powder uswd by the BIR they are Eastern Stat, Triton, and Natco Your opinion please

Quote from: steve e on October 30, 2005, 09:27 AM
Hi All.
Went to my local takeaway last week for a chicken tikka masala,as I am satisfied with the KD
base I turned my attention to the matter of the red paste which is cooked following the
garlic/ginger stage i get on well with the young waiter and asked him what was in the red
mixture in the ice cream sized tub, he said " I dont know all of it, but there is definetely
water, sugar,and many other things added to it." So logically looking at this, I summise the following.If this paste was pre cooked in large quantities with its appropriate spice combination it is simply a matter of garlic/ginger,red paste mix, base sauce to consistency and garnish finished dish,also i read recently that if tomato is cooked slowly (caramelised) it retains its water content and reduces acidity, which i have always found to be an undesirable back taste. I have also seen large tins of tomato paste at my local asian food store made by EUROFOODS check out there website for details.will persue the red paste mystery. steve e

hi I bileve the mixture you seen them put in to the tikka masala is the marinade from making chicken tikka

Quote from: vin daloo on August 02, 2005, 06:51 PM
A few people have mentioned tomato ketchup being used in curries, this is probably the case if the stuff they use is not as thick as puree you get from a tube.? Last time i went to the indian wholesalers i noticed, next to the large tubs of pataks pastes were? large plastic containers of heins tom ketchup, right next to an equal sized colemans mint sauce.? we dont get bottles of ketchup on the table in birs, so it got to be goin somewhere.

you are correct but the only thing ive seen them put tomato ketchup in is onion chutney.And that is the cooks optional

dont forget to add coconut butter lemon salt, jagari goor,and very important eastern star curry powder add much more water and thicken with Swede liquidized also throw in a few chicken stocks and green pepper I use to work in a take away

sorry to say the link is dead