Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: ifindforu on May 17, 2006, 12:30 PM
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fOR pETER OR ANYONE ELSE WHO WISHES TO TRY get the blender out for this tandori or tikka mix. First nput in the blender 1 tub natural yogurt, plus a quater cup of single cream then add a desert spoon of ginger and 1 of garlic.Now add 1 desert spoon of Pataks tandoori paste,1 desert spoon of Pataks tikka paste,and 1 teaspoon of Pataks kashmir masala 1 teaspoon of special spice, a squirt of lemon a shake of salt and some red or yellow colouring.Now add 1 desert spoon of mango powder,and blent all up cut your chicken breast and pour the mixture over it put into freezer bags and store until needed TERRY ps you can add some fresh coriander to the blend if desired when making a chicken or meat curry,use a little of this base in the pan first or add to make it a masala
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Hi ifindforu
May I ask what is the origin of this recipe and what do you mean by the term "special spice" ?
I take it this is a tried and tested recipe otherwise you wouldn't be sharing it with us anyway thank's in advance.
Layne ;)
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Could you possibly give me the name for this special mix or the make up of it.
Thanks in advance.
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Ok Pete get the blender out for this tandori or tikka mix. First nput in the blender 1 tub natural yogurt, plus a quater cup of single cream then add a desert spoon of ginger and 1 of garlic.Now add 1 desert spoon of Pataks tandoori paste,1 desert spoon of Pataks tikka paste,and 1 teaspoon of Pataks kashmir masala 1 teaspoon of special spice, a squirt of lemon a shake of salt and some red or yellow colouring.Now add 1 desert spoon of mango powder,and blent all up cut your chicken breast and pour the mixture over it put into freezer bags and store until needed TERRY ps you can add some fresh coriander to the blend if desired
No mint sauce?
And how many chicken breasts would this do
Six, maybe?
Thanks
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yes Pete about 6 brasts obviosly mint sauce would go with it.
1 tub of natural yogourt, 3 desert spoons of caster sugar disolved in some hot water about 1/4 cup, teaspoon of kashmir masala.teaspoon of colemans fresh garden mint (not mint sauce) a squirt of lemon some colouring,your choice. 1/2 cup st ivels single cream,a little fresh coriander.Blend in the blender opsional = 1/4 teaspoon of garlic powder, a litle mango TERRY
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hi special spice is mixture made up of
4 table spoons of coreander powder
3 1/2 table spoons of turmeric
2 1/2 table spoons of cummin powder
1 table spoon of paprika powder
2 table spoons of a good curry powder
I use Rajah madras gold as used in most restaurants
store in tight lid jar to keep fresh.Ihave tested and await the feedback
I think its a spot on tikka mix TERRY
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Hi Terry,
Your spice mix is very similar to the Bruce Edwards one which is the best one i've used to date so this, as you have first hand knowledge, confims it as the real deal for me. It would be intresting to find out a few other mixes from restaurants just to see if they are all the same or similar.
Cheers
cK
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Hi Terry,
I made this dish last night with the mint sauce. It was really, really good. Thanks. I think its probably the best one I have ever made! Have you got a recipe for prawn ceylon?
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Hi Terry,
Many thank's for answering my question about spice mix I intend making this Tikka marinade and I will give you feedback on my findings shortly.
It looks a good recipe I'm particularly interested in the 1Tbs of Mango powder.
Regards
Layne ;)
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Cheers, and thanks for your feedback.
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Terry
Do you have a recipe, please, for the sauce to turn this chicken tikka into chicken tikka masala?
Regards
george
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Hi All,
Tried Terry`s recipe for chiken korma last night it was awesome, :D thanks, best korma I have ever tasted, and please Terry if you have a recipe for Chicken tikka masala would you kindly post it, once again Thanks Terry.
steve e :D