Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - raygraham

Pages: [1] 2 3 ... 44
1
Tandoori and Tikka / Re: Authentic Tandoori/Tikka recipe from Goa
« on: March 21, 2010, 12:31 PM »
Hi JerryM,

Yes, give it a go, you won't be dissapointed. If you have any trouble getting it let me know and I can post a packet on to you!

Regards

Ray

2
Tandoori and Tikka / Re: Authentic Tandoori/Tikka recipe from Goa
« on: March 20, 2010, 11:53 AM »
Hi JerryM,

After having my nose in the Chicken Masala it does smell very similar to Tandoori Powder but perhaps a bit more intense. There is a lot of different spices in it as the photo shows which would explain the stronger smell. I would use the Chicken Massala as that is what the chef used but I would expect Tandoori Powder would be a fine substitute!




Ray

3
Tandoori and Tikka / Re: Authentic Tandoori/Tikka recipe from Goa
« on: March 20, 2010, 11:40 AM »
Hi S S,

I have to agree with you I have made a whole load of traditional Indian dishes from mounds of books I own and I am also a bit dissapointed in the end result. However the Chicken Xacutti is a very highly spiced dish.

Recipe moved to here by CA: http://www.curry-recipes.co.uk/curry/index.php?topic=4425.0

4
Tandoori and Tikka / Re: Authentic Tandoori/Tikka recipe from Goa
« on: March 19, 2010, 12:10 PM »
Whoops,

Perhaps I need to resize that picture!!

5
Tandoori and Tikka / Re: Authentic Tandoori/Tikka recipe from Goa
« on: March 19, 2010, 12:09 PM »
Hi C.A,

It's nice to make a contribution after all this time.

I have been rather busy lately and not done much curry cooking. However, going to India has given me some inspiration and having a real Indian Chef show me how they make the most wonderful food made me think I just have to share that little bit of knowledge with everyone else on the site as it is food worth trying and cannot be more authentic than this!

Although there is not B.I.R. food in India the dishes they make are to put it mildly stunning! Restaurant menu's only have a few of the dishes we see in our restaurants but they are very different in taste. You see they Vindaloo and the C.T.M. but find it hard to see a Madras or a Korma anywhere. C.T.M is mainly called Butter Chicken. They do have Jalfrezi's and make a Chicken dish called Chicken Xacuti which is fairly fiery and very tasty.

The Vindaloo for instance just isn't hot!! We gauge the strength of chilie heat by the name of the dish whereas in India they all seem to be medium dishes! If they make a dish slightly hotter than medium they apologise and watch your face for a reaction to the heat and of course they don't get one as it is very palatable to us westerners.

To answer your question and as Surge say's Chicken Massala and Kitchen King Massala are blends of powdered spices that can be found in smallish boxes at your local asian store. I found the M.D.H. brand of Kitchen King at my local Asda ( surprise, surprise! ). They cost about 80p a box for 100 gms.
I have ( hopefully ) attached a photo.







These two Massala's along with Garam Massala are the secret to the best Tandoori you have ever had. There are alternative recipes for other curries on the back of the boxes but I haven't tried them yet. If you fancy giving this a try and can't get these spices locally I can always post some to you as I can get it easily where I live!

Regards

Ray

6
Tandoori and Tikka / Authentic Tandoori/Tikka recipe from Goa
« on: March 18, 2010, 12:14 PM »
Hi all,

Have just got back from Goa where I befriended a chef at a local restaurant called Dekram who let me cook Tandoori, Tikka and Naan Bread in his blistering hot Tandoor Oven, so hot it burns the hair off your arm!
I also had the chance to visit the kitchen and watch the staff cook and took some photo's of them at work.
Originally from Nepal Dekram's food was stunning and he only earns ?80 a month so a fiver tip from me ensured I was his best friend for the week.

The recipe doesn't use Tandoori Powder but pre-made Massala's that can be bought in boxes fairly easily from the asian supermarket or some I found in Asda.

It is the best Tandoori I have ever tasted and it cooks just as well in a conventional oven the same as in the Tandoor.

It is extremely quick and easy to prepare and heavenly to eat!! Try it, you won't be disappointed.


Tandoori Chicken


8 Large Chicken Drumsticks, skinned

250 mls Plain Yoghurt

1 Tbsp Ginger/Garlic Paste

1 Tbsp Garam Massala ( I use Everest Brand, same as the chef )

1/2 Tbsp Chicken Massala ( Everest Brand )

1 Tbsp Kitchen King Massala (Everest Brand or MDH Brand )

1 Tsp Salt

1/2 Tsp Chilie Powder

2 Tbsps Veg Oil

1/2 Tsp Red Food Colouring ( optional )

Juice of 1 Lime


Method


Make 2 slashes on each drumstick and rub well with the Lime Juice

Mix all the other ingredients together in a bowl and coat the drumsticks well.

Cover and leave in the marinade overnight.

Pre-heat the oven to it's highest setting.

Shake off excess marinade and place drumsticks on a wire rack over a drip tray

Cook chicken for 25-30 mins or until cooked and starting to blacken


Chicken Tikka uses exactly the same mix but use cubed Chicken Breast instead and cook on skewer.

7
Supplementary Recipes Chat / Re: Basaar spice mix
« on: October 01, 2006, 11:35 AM »
Hi,

Yes, that was me and I still have a load of Basaar Mix left. If you want to P.M. me I can arrange posting some on. It's true to say it isn't a replacement for Chillie Powder but when I have used it there isn't any need too use Chillie Powder as this stuff is like TNT!!

I got mine at a large Asian grocers in Bradford but many shops around me sell it. I would think it is a bit hard to get on line as it is mainly used by Asians in their home cooking and they buy it locally.

Regards

Ray Graham

8
Just Joined? Introduce Yourself / Re: will curry addict
« on: April 27, 2006, 08:07 PM »
Welcome to the site Paul,

I hope you get as many good ideas from the site as a lot of us have.

Great cooking and if you want to ask anything go right ahead.

Ray

9
Hi,

Yes I agree here. I think garlic powder does have a place in some of the BIRs we see. I have used it myself but it is very pungent and leaves one heck of a lingering aftertaste and complaints from the wife about the "garlicky gob"! No kissing tonite dear!!!!!
Use with care.

Ray

10
Lets Talk Curry / Re: Sorry to bring this topic up again!!
« on: April 13, 2006, 08:32 AM »
Hi Rob,

Absolutely no trouble at all.

Just send me a P.M. and your address and I will burn you a copy and send.

Regards

Ray Graham

Pages: [1] 2 3 ... 44

  ©2021 Curry Recipes