Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: curryhell on November 29, 2015, 08:01 PM
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An unfamiliar dish to many I am guessing, but found regularly on the menus of a growing number of curry houses now found across Southern Ireland. It most likely has its roots here and probably goes by a different name and could easily be related to butter or makhani chicken or even the Punjabi masala. The menu descriptions:
Edited to infill missing recipe per this post (https://www.curry-recipes.co.uk/curry/index.php?topic=14190.msg184707#msg184707); thanks Bob-A-Job.
Ingredients:
- Portion of cooked Chicken Tikka
- 350 ml portion of heated curry base
- 2 Tbsp Oil
- 2 knobs of butter (each approx 1 Tbsp when melted)
- Rounded Tbsp finely chopped Onion
- 2 Tsp Garlic (ginger) paste
- 0.5 Tsp Meethi leaves
- 0.25 Tsp Salt
- 2 Tsp Tandoori Masala powder
- 1 Tsp Mix powder
- 0.5 Tsp Chilli powder or to taste
- 1 Tbsp Tomato paste already diluted 1 part paste to 2 parts water
- 2 rounded Tbsp ground Almond (or Almond powder)
- 1 level Tsp of Coconut powder or dessicated coconut
- 1.5 Tsp Sugar
- 2 Tsp Tomato Ketchup
- 1 Tsp Lemon juice
- Half a Tomato cut into quarters
- 3 Tbsp single Cream
- 0.25 Red Food Colouring
- 1 Tbsp chopped fresh Coriander
Method:
- Add 2 Tbsp spoon of oil to your curry pan and place on medium heat
- Add the finely chopped onion and first knob of butter and fry till they start to take on a little colour
- Add pureed garlic/ginger and fry until the sizzling from the puree subsides, about 30 to 40 seconds
- Add the meethi leaves, salt, tandoori masala, mix and chilli powders, pre-diluted tomato paste and fry for 30 to 45 seconds mixing well with the pan contents – DO NOT BURN
- Add 2 chef spoons of the heated curry base and stir in well and fry for 30 to 45 seconds
- Add half of the remaining curry gravy, almond and coconut powders followed by the sugar
- Give the pan a good stir ensuring all ingredients are well mixed
- Add the chicken tikka and stir
- Leave for 3 to 4 minutes to cook, checking occasionally, do not let it burn
- Add the remaining curry gravy, tomato ketchup, tomato quarters, lemon juice, stir and cook for 2 minutes
- Add the cream and food colouring and stir through the curry
- Reduce heat and leave to thicken to a normal curry consistency
- Add the coriander stirring it through the curry
- Add the knob of butter folding it in to the curry until it has melted
- Garnish with a sprinkle of fresh coriander
Tandoori Masala Ingredients:
3 Tablespoons Ground Coriander
3 Tablespoons Ground Cumin
3 Tablespoons Garlic Powder
3 Tablespoons Paprika
5 Teaspoons Ground Ginger
5 Teaspoons Mango Powder
5 Teaspoons Dried Mint
3 Teaspoons Chilli Powder
1 Teaspoon Red Food Colouring Powder
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Cheers for posting this recipe CH.
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Looks great CH
Well worth the bash i reckon -
best, Rich
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I'll give this a shot, Dave. Half-a-tsp of chilli powder is my good lady wife's limit, so this dish should go down well. If its a hit, I could even see myself replacing the ketchup and cream with Tamerina and Chewy's red sauce. And some extra chilli powder! :)
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now found across Southern Ireland.
Where's that then?
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Here's one in Galway - not hard to search and find - there are a few listed mate
http://www.lucindaosullivan.com/index.cfm/page/viewRestaurant/id/347
best, Rich
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Looks lovely, Dave :)
Nice to see a true chill-head posting something different.
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Tbf, it still has over a tablespon and a half of chilli powder ;) :o :D
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Looks great CH, it does indeed have similarities with the Punjabi Masala served in Scotland, especially with the emphasis on tomato. However the coconut, butter and cream take it away from the PJM and into Murgh Makhani territory.
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Really fancy trying this one, Dave. Are you sure about the three Tbsp of almonds? Seems like a lot for one portion :)
Agree with SL - Punjabi Masala is a much spicier dish.
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Nice photos and I like the look of this
Bob.
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Cheers for the comments guys. Apologies for the long wait.
Nice to see a true chill-head posting something different.
Easy Garp, or you'll have me posting my korma and CTM recipes next ;D ;D
Are you sure about the three Tbsp of almonds? Seems like a lot for one portion :)
Mmm, given this one some thought. I've amended the recipe to two rounded tbs of almond powder which seems about right. At the time of cooking I was using a dessertspoon, as always and i had extra base on hand to thin the dish down if needed. You can use less of course with the option to add more a little later if desired. The almond flavour is definitely in the background. The trouble with almond powder being that it does thicken the texture of dishes somewhat. And just for clarity I've added almond powder as an alternative for the pedants, as i believe it has a finer texture, but both tasting the same.
At the time I was trying to create the patala back in 2002 I'd never heard of Punjabi masala and didn't sample it until I used SL's recipe. I think i've only ever cooked makhani chicken once too. I guess the patala is a bit of a hybrid :) Not unlike many of the BIR dishes to be found I suppose ::) Let us know how you get on with it Garp if you decide to give it a go.
Tbf, it still has over a tablespon and a half of chilli powder ;) :o :D
Funny that, I could have sworn I only wrote .5 tsp in the ingredients section of the recipe. Yes I did ;)
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I'll give this a shot, Dave. Half-a-tsp of chilli powder is my good lady wife's limit, so this dish should go down well. If its a hit, I could even see myself replacing the ketchup and cream with Tamerina and Chewy's red sauce. And some extra chilli powder! :)
I like your thinking Keith. And in the next breath you'll be telling me you've added some pre-fried sliced green peppers and onions. And we know what the patala will be morphing into then :o :o
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I like your thinking Keith. And in the next breath you'll be telling me you've added some pre-fried sliced green peppers and onions. And we know what the patala will be morphing into then :o :o
You've sussed me out and got me bang to rights, Gov! :)
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Looks good CH, not a crit, as your expert says Yes to your curry with its familiar ingredients.
But reading restaurant descriptions you wouldn
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But reading restaurant descriptions you wouldn
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Can't resist, Dave. Going to give it a go tonight. Got all the ingredients apart from chicken lol.
So a Lamb version it is ????
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;D and why not have lamb, tikka'd or just plain pre-cooked. Enjoy and let us know what you and the clan think, if you're sharing it, of course :o
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I have to say, Dave, that it's up to your usual standard. I wouldn't expect you to post a recipe without the necessary due diligence.
This doesn't disappoint (not me anyway). Very nicely flavoured and well balanced, with that wee half tsp of chilli enough to give a tingle. Rich, sumptuous, artery-clogging, but tasty. It could pass as a CTM with a little attitude.
Thanks for sharing it mate - here's my effort -
(http://www.curry-recipes.co.uk/imagehost/pics/d16a9fdada325eb5ce417e1918c24c8e.JPG) (http://www.curry-recipes.co.uk/imagehost/#d16a9fdada325eb5ce417e1918c24c8e.JPG)
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That's butter chicken or Murgh Makhani that is!
Certainly if I'd just looked at the recipe without reading the thread title that's what I would have declared anyway.
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That was what i call rapid feedback mate. So glad you enjoyed it Garp. The due diligence was down to the niece. I was just the go between, otherwise known as the cook ::)
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That's butter chicken or Murgh Makhani that is!
Certainly if I'd just looked at the recipe without reading the thread title that's what I would have declared anyway.
Mmm, didn't i say that in my opening post SS. At the time I was working on the patala, it was long before i'd even discovered the other two dishes mentioned though.
It most likely has its roots here and probably goes by a different name and could easily be related to butter or makhani chicken or even the Punjabi masala.
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Made this exactly as to spec as per the ingredients and method.
I used JB's base(slightly modified), abduls 8 spice & Pat Chapmans tandoori mix.
Bit of a faf but worth it.
Accompanied by a fragrant mushroom,onion & garlic fried pilau.
very tasty... nice one CH
(http://www.curry-recipes.co.uk/imagehost/pics/fa841170654490c6a9b3e9020eaa90c2.jpg) (http://www.curry-recipes.co.uk/imagehost/#fa841170654490c6a9b3e9020eaa90c2.jpg)
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Glad you enjoyed it ZC. PC's tandoori masala takes some beating. Just doing a batch of jb's base now. Looking forward to the results :P You could share your rice recipe though :)
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finished curry
(http://www.curry-recipes.co.uk/imagehost/pics/b23ac1690235d380bdb0caf3e29f1fb7.jpg) (http://www.curry-recipes.co.uk/imagehost/#b23ac1690235d380bdb0caf3e29f1fb7.jpg)
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plated up ... very nice.
REALLY MUST GET A BETTER CAMERA :-\
(http://www.curry-recipes.co.uk/imagehost/pics/ae55036128ce82cebd28e1914799556d.jpg) (http://www.curry-recipes.co.uk/imagehost/#ae55036128ce82cebd28e1914799556d.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/8f4ed671b46f8da146a2882b2a851efb.jpg) (http://www.curry-recipes.co.uk/imagehost/#8f4ed671b46f8da146a2882b2a851efb.jpg)
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Looking as good as my original post there Ziggy. I've resized your pics to 640 x 360 pxl for ease of viewing :D
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Cheers CH.
Just want to add that I made 3 portions of this and took 2 down the pub for a couple of friends and It went down a storm.. A really tasty, moorish curry that will be a regular I think
I would recommend anyone thinking about making it to go ahead and have a crack at it
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Made this with some other dishes on Tuesday and it was really good for the milder curry lovers. I mixed some of the leftovers in with some leftover Madras sauce and it was even better the next day for lunch. I'll be revisiting this next year vindaloo hot. Cheers for the recipe :D.
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Glad you enjoyed it fried. And it obviously has potential to be developed further ;)
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Have been a big fan of this Eastern Tandoori dish for a few years and was thrilled to find this recipe. I do enjoy cooking and do it a lot but I'm a complete dilettante really and, although I have spent time bothering Indian food chefs in Ireland and India with questions, I have no real expertise in the area.
So after discovering this recipe last week (with Dave's help), I've had two gos at it. First time round I stuck rigidly to the recipe but mistakenly under buttered it. The second time I followed the recipe as is but added a bit of chicken stock to the base and cardamoms to the main gravy. I left out the food colouring in both.
Here's what I found: Both dishes were delicious. I haven't actually eaten a Patala for years because I don't live in Ireland anymore but my memory of the dish is still pretty sharp. My second attempt definitely got close to my memory of a Patala but not quite there.
3 things to say about this though: firstly my lack of expertise could well have been a factor. Secondly the end product may very well be even nicer than a patala. Thirdly, sight undeniably influences taste so the colour (or lack thereof) could well have influenced my opinion.
The reason I added cardamoms to the gravy is that I remember fishing these out of my patala on a number of occasions in Eastern Tandoori. After hassling the owner a few years ago (who also has a spice shop in town) he sold me a sachet of spice mix which he says they use in their patala. I tried to look this up again recently - it was made by laziza, came in a silver packet and was called something like hot and sweet chicken - but couldn't find it.
Just want to say thanks a million for posting this. This is an absolutely delicious dish and by far the nicest curry I've ever made.
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this looks brill - must try it.
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An unfamiliar dish to many I am guessing, but found regularly on the menus of a growing number of curry houses now found across Southern Ireland. It most likely has its roots here and probably goes by a different name and could easily be related to butter or makhani chicken or even the Punjabi masala. The menu descriptions:
Another post that appears to have lost the bulk of its content.
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** Phil.
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Yes, assuming that « Last Edit: December 01, 2015, 10:04 AM by curryhell » wasn't CH removing his own recipe two days after posting! :omg:
But, seriously, it just would be the first, most important post, wouldn't it?!
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I can retype the recipe from my screenshot if that would help?
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Nice one, BAJ-if t's not too much trouble. I could then insert it into the first post?
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Eastern Tandoori Chicken Patala
Ingredients:
- Portion of cooked Chicken Tikka
- 350 ml portion of heated curry base
- 2 Tbsp Oil
- 2 knobs of butter (each approx 1 Tbsp when melted)
- Rounded Tbsp finely chopped Onion
- 2 Tsp Garlic (ginger) paste
- 0.5 Tsp Meethi leaves
- 0.25 Tsp Salt
- 2 Tsp Tandoori Masala powder
- 1 Tsp Mix powder
- 0.5 Tsp Chilli powder or to taste
- 1 Tbsp Tomato paste already diluted 1 part paste to 2 parts water
- 2 rounded Tbsp ground Almond (or Almond powder)
- 1 level Tsp of Coconut powder or dessicated coconut
- 1.5 Tsp Sugar
- 2 Tsp Tomato Ketchup
- 1 Tsp Lemon juice
- Half a Tomato cut into quarters
- 3 Tbsp single Cream
- 0.25 Red Food Colouring
- 1 Tbsp chopped fresh Coriander
Method:
- Add 2 Tbsp spoon of oil to your curry pan and place on medium heat
- Add the finely chopped onion and first knob of butter and fry till they start to take on a little colour
- Add pureed garlic/ginger and fry until the sizzling from the puree subsides, about 30 to 40 seconds
- Add the meethi leaves, salt, tandoori masala, mix and chilli powders, pre-diluted tomato paste and fry for 30 to 45 seconds mixing well with the pan contents – DO NOT BURN
- Add 2 chef spoons of the heated curry base and stir in well and fry for 30 to 45 seconds
- Add half of the remaining curry gravy, almond and coconut powders followed by the sugar
- Give the pan a good stir ensuring all ingredients are well mixed
- Add the chicken tikka and stir
- Leave for 3 to 4 minutes to cook, checking occasionally, do not let it burn
- Add the remaining curry gravy, tomato ketchup, tomato quarters, lemon juice, stir and cook for 2 minutes
- Add the cream and food colouring and stir through the curry
- Reduce heat and leave to thicken to a normal curry consistency
- Add the coriander stirring it through the curry
- Add the knob of butter folding it in to the curry until it has melted
- Garnish with a sprinkle of fresh coriander
Tandoori Masala Ingredients:
3 Tablespoons Ground Coriander
3 Tablespoons Ground Cumin
3 Tablespoons Garlic Powder
3 Tablespoons Paprika
5 Teaspoons Ground Ginger
5 Teaspoons Mango Powder
5 Teaspoons Dried Mint
3 Teaspoons Chilli Powder
1 Teaspoon Red Food Colouring Powder
@Onions: I had already typed it up but not printed it for some reason. There are some Capitalisations that are not in the original and I had put it into a standard format I like to use but the qty's are all correct. I have some scribbles on my screen print, where I have used 1 Tbsp of Food colouring in the Ingredients to get the brilliant red colour in CH's original photo's. I hope this helps.
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Thanks, Bob-A-Job! I've done that, and I'll leave your post here too, for background.
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I have some scribbles on my screen print, where I have used 1 Tbsp of Food colouring in the Ingredients to get the brilliant red colour in CH's original photo's.
Ah — there were photographs. I don't suppose that by any chance you downloaded and saved those too ?
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** Phil.
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I should think that 1 TBSP of food colouring would indeed impart quite a vibrant colour on a single portion curry. The Chinese spy satellites would love it. CCP Red. I think I normally use about the equivalent of 1 matchhead or 1/8 tsp and I still manage to stain everything in sight. That Tandoori Orange is a bugger.
We used to use about 1 tablespoon in a few litres of water to use as a non-toxic wood stain in high school woodwork classes. We had lots of complaints from the local McDonalds for sending kids to work after school shifts with multi-coloured hands. Apparently the customers were a bit put off by it. Can't imagine why!!!
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Many thanks for sharing the recipe Bob. This was one of many i did not save and just posted direct to the forum, expecting them all to be available for as long as the site existed. Silly me, as many topics by individuals including recipes in the opening topic have mysteriously just disappeared, including some others I have posted. As yet nobody has been able to provide an explanation for this in spite of this topic having been discussed several times. Anyway, i did keep the pictures :smile:
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Thanks, CH, your photos are always some of the best. In #3, is that a teaspoon of coconut powder? Looks a fair bit more, but of course, perspective etc. Cheers for these! :like:
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Excellent CH, I wasn't sure if you would have them, I didn't. The only reason I took a screenshot was because it has several elements to it and with short cooking times between each, I was getting tired running between rooms from the Kitchen to the computer and back.
@Onions: That will be the 2 Tbsp of almond powder + Tsp of Coconut powder + 1.5 Tsp of Sugar.
@Livo: Got me thinking about the food colouring... not sure if it loses potency over time but I have to say the stuff I have is over 20 years old and was from when I used to bake cakes and pastries (sometimes in the sponge or the Iceing) and as you said, a pin heads worth was enough, so a 400g jar lasts forever! That might explain why I have to add so much more of it these days?