Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: Ashes on October 10, 2005, 06:42 PM
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Surjits?s Chicken House - In reality is a tiny stall - is reputed to sell the best tandoori chicken in town
The dry seasoning in the marinade:
1.5 tbsp cumin seeds
1.5 tbsp black pepper corns
Seeds from 3 black cardamon pods
Seeds from 1 tbsp green cardamon pods
1 tsp of cloves
The "remaining" seasoning in the marinade
3 fresh hot chillies coarsely chopped
2 garlic cloves peeled coarsely chopped
4cm/1.5 inch piece of ginger peeled coarsely chopped
1.5 tsp salt
1 tbsp kashmiri chilli powder (guess she means mild powder)
2 tbsp double cream (oops ;))
4 tbsp vegetable oil
Also need
1 kg of chicken pieces skinned
2-3 tbsp ghess/butter or veg oil
1-2 tbsp Chaat Masala
4 lemon/lime wedges for squeezing over the chicken before its served
Roast and grind the dry ingrediences for the marinade
combined with the "remaining" ingredience with
120 ml/4 fl oz/.5 a cup of water
blend it all to a paste
cut slits in the chicken and rub the paste in
cover and refrigerate over night (:) hehe takes patience )
remove chicken pieces and shake off as much marinade as possible
Cook in your tandoor or on the highest heat in the oven
for around 15-20 mins (depends on how thick your chicken is)
when ready take out and sprinkle with chaat masala
and lime/lemon juice
Ive done this a couple of times and it is really very good
the book is pretty good for information on india too
havent tried all the recipes though.
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1 tbsp kashmiri chilli powder (guess she means mild powder)
Hi ashes, kashmiri chillis are a very distinct type of chilli and not necessarily mild, Ive got a number of authentic recipes that call for them, only place Ive found them so far is waitrose
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Thanks, cant remember what i used when i made the tandoori chicken, probably ordinary chilli powder
i suppose you could use powdered paprika, not sure what kasmiri chillies taste like
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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[
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Hi ifindforu,
Do you mind me asking what you did in the restaurant, where you a chef? 8)
Cheers
cK
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Hi ifindforu, Could you please tell me what chicken seasoning you use in the tandoori chicken. I am going to try this out in the coming week sometime.
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Lets say im a trainee chef of 30 years,and still learning.I always thought that indian take aways and restaurants never cheat in getting a superb flavour,but they do.Chicken seasoning can be found at good asian food stores,they also sell all purpose seasoning but chicken is the one to get your tandoori or tikka sauce with good.flavour.Hi curry king, Y
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Lets say I'm a trainee chef of 30 years,and still learning.I always thought that Indian take aways and restaurants never cheat in getting a superb flavor,but they do.Chicken seasoning can be found at good Asian food stores,they also sell all purpose seasoning but chicken is the one to get your tandoori or tikka sauce with good.flavor.Hi curry king, Yes I have cooked in an Indian take away,and know how to cook a good poori, Nan bread,chapati,and love cooking birianis.But I can tell all,that it depends on the powder you use,not any curry powder will do TERRY of ?www.ifindforu.com ?Chichen seasoning is available at my site
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I am at a loss to understand why anyone would use Patak's paste in " abundance " in order to re-create BIR style curries . You may as well call it Patak curry . These generic pastes tend to taste all the same and mask the authentic flavor that we are trying to achieve .