That looks sooo tasty CH.  Many thanks for sharing this recipe.
I particularly like the technique for rolling out a thin sheet of keema
I'm going to put it at the top of my list of recipes to try

Quote from: Stephen Lindsay on November 26, 2012, 06:40 AM

Quote from: Unclefrank on November 25, 2012, 10:17 PM
Hi Stephen, how many teaspoons are you using for the tandoori masala powder?

UF I used 3 tbsp as per the recipe, the  mix I use is basically a Pat Chapman recipe.

Hi UF
you could try 15tsp as per my recipe
Regards
Mick

Quote from: Stephen Lindsay on November 24, 2012, 07:55 PM


Mickdabass

Here's my attempt at your recipe as spec served with salad and Dips yellow mint sauce, and potato salad and it was pretty tasty and maybe a bit hotter than I usually do mine. Gonna try the same marinade but with some yoghurt added as a comparison.

That looks tasty SL. thanks for trying my recipe. Looking forward to hearing about the yoghurt comparison. Sorry it took me a while to reply

Hey Steve
Can you please point me in the direction of the rest of this thread
Cheers

Mick

OK HERE GOES...........

1tsp = 5ml

Ingredients

4 large Chicken breasts/ Lamb /fish/prawns etc  diced to the required size
The juice from 1 lemon
4 x tsp sugar
2 x tsp garlic paste -fresh or bottled
2 x tsp ginger paste -fresh or bottled
15 x tsp  your favourite Tandoori Massala- I use Rajah
1 x tsp  Garam Massala
1 x tsp Kashmiri Mirch  or a couple of green finger chilles finely chopped according to taste
5 x tsp your favourite spice mix - I use be?s ( Coriander / Turmeric / Cumin / Curry Powder 8:7:5:4 parts by volume)https://curry-recipes.co.uk/curry/index.php?topic=2815.0
1 x tsp dried methi rubbed into a fine powder between finger & thumb
2 x tsp mint sauce - I use Colemans vinegar based
1 x tsp ground fennel seeds or 1 ground star anise (both optional)
5 x tsp veg oil
300ml  water
There is no need to add salt or food colouring  The Tandoori Massala i prefer has plenty

Method

Dice meat ( I cut large chicken breasts into 6) and put into bowl or re-sealable bag
Add garlic and ginger paste and lemon juice
Mix well and leave to stand for 15 minutes
Add all the other ingredients into a jug and stir well. It will have the consistency of tomato soup
Pour onto the meat, mix well and try to ensure all the meat is completely submerged
Leave overnight in the fridge and mix a couple of times over the next 24 hrs to make sure the meat is properly marinated.
The marinade will have thickened up quite a bit by now
Perhaps it would be good for the moderator to modify my original recipe on page 1       

Thanks mate you are right 1 tsp is 5 ml. I will re-amend the amendments

?

Hahaha. I know I've got a big mouth but...
Actually CH, following what I read in one of your other posts today, Im going to try slow cooking some lamb in my marinade with maybe a little extra water to see if that helps tenderise it but now Im going off topic. I will start a new thread about that soon

Ok  as promised I have been checking out the size of my desert spoon that I used for measuring out some of the ingredients.

Its come as a bit of a surprise but it is the equivalent to 5 teaspoons!!!

In other words:

1 tsp = 5ml

1 dsp =25ml

I know these sizes probably dont comply to some EU legislation or something but there you go

Hope that makes things a bit clearer

 

Quote from: Stephen Lindsay on November 20, 2012, 09:55 PM
I note with a sense of shame that I have still not done this one yet the recipe looks inviting - and so I declare in this public forum that it will be prepared on Friday and eaten on Saturday!