Author Topic: Eastern Tandoori Chicken Patala  (Read 14336 times)

0 Members and 1 Guest are viewing this topic.

Online curryhell

  • Jedi Curry Master
  • *********
  • Posts: 3173
  • Fingers (the fleet 5's knife man)
    • View Profile
Eastern Tandoori Chicken Patala
« on: November 29, 2015, 08:01 PM »
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:

“Breast of chicken pieces cooked with garlic, tomato and mixed herbs in a spice cream sauce”
“Diced chicken cooked with mixed herbs, onions & garlic in a special sauce”
“Chicken cooked in butter flavoured tomato & onion sauce. Love tomato, you got to love Patala!”


The recipe below is my interpretation of the dish served by the Eastern Tandoori down by the Spanish Arch in the old quarter in Galway City,  I dedicate this dish to one of my nieces whose constant badgering is responsible for my many attempts at creating this dish before it finally got her seal of approval.  When that moment came it can only be described as a Eureka moment.  The young colleen is the epitome of fussy to the extreme where food is concerned. Obviously, the researching of this dish involved many visits to the eatery to enable her to critique my dish and me to make the necessary tweaks and changes in line with the expert's advice.  And needless to say, all at Uncles expense!  For those who try it I hope you enjoy the flavours.  It is not one for those watching their waistline. 

Ingredients

Portion of cooked chicken tikka
350 ml portion of heated curry base
2tbs oil
Rounded tbsp finely chopped onion
.25 tsp salt
2 tsp garlic (ginger) paste
.5 tsp meethi leaves
2 tsp tandoori powder  (I make my own using this recipe http://www.curry-recipes.co.uk/curry/index.php?topic=8700.0)
1 tsp mix powder
.5 tsp chilli powder or to taste
1 Tbsp tomato paste already diluted 1part 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
.25 red food colouring
1 Tbsp chopped fresh coriander
2 knobs of  butter (each approx 1 tbsp when melted)

Coriander and cream to garnish

All measurements are level spoons unless otherwise stated

Method

- Add 2tbs 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
- quench the pan’s contents with 2 chef spoons of the heated curry base and stir in well and fry for 30 to 45 seconds
- then 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 to make sure no burning is taking place on the bottom of the pan
- add the remaining curry gravy, the tomato ketchup, tomato quarters and lemon juice, stir well and leave to 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 couple of tsp cream drizzled over the curry and / or a sprinkle of fresh coriander

The ingredients

Image hosting by CR0.co.uk


Adding the spices

Image hosting by CR0.co.uk

Cooking out the spice and tomato paste

Image hosting by CR0.co.uk

The almond and coconut added

Image hosting by CR0.co.uk

And then the tikka

Image hosting by CR0.co.uk

The remaining ingredients, cream and colouring

Image hosting by CR0.co.uk

Finally the butter

Image hosting by CR0.co.uk

The finished article

Image hosting by CR0.co.uk
« Last Edit: December 01, 2015, 10:04 AM by curryhell »
So singe baby singe, the curry's getting better ..........

Offline Unclefrank

  • Elite Curry Master
  • *******
  • Posts: 1210
    • View Profile
Re: Eastern Tandoori Chicken Patala
« Reply #1 on: November 29, 2015, 08:04 PM »
Cheers for posting this recipe CH.
KING 810


Offline loveitspicy

  • Elite Curry Master
  • *******
  • Posts: 1164
    • View Profile
Re: Eastern Tandoori Chicken Patala
« Reply #2 on: November 29, 2015, 08:20 PM »
Looks great CH

Well worth the bash i reckon -

best, Rich
Founder / Worked at Curry-Nights taking bir ready meals to 247 supermarket stores Internationally and Nationwide.

Online Naga

  • Elite Curry Master
  • *******
  • Posts: 1442
  • Who Cares Who Wins...
    • View Profile
Re: Eastern Tandoori Chicken Patala
« Reply #3 on: November 29, 2015, 09:58 PM »
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! :)


Offline Onions

  • Elite Curry Master
  • *******
  • Posts: 1107
  • "My work here is done."
    • View Profile
Re: Eastern Tandoori Chicken Patala
« Reply #4 on: November 29, 2015, 10:41 PM »
now found across Southern Ireland.

Where's that then?

Offline loveitspicy

  • Elite Curry Master
  • *******
  • Posts: 1164
    • View Profile
Re: Eastern Tandoori Chicken Patala
« Reply #5 on: November 29, 2015, 11:10 PM »
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
Founder / Worked at Curry-Nights taking bir ready meals to 247 supermarket stores Internationally and Nationwide.

Online Garp

  • Jedi Curry Master
  • *********
  • Posts: 2281
    • View Profile
Re: Eastern Tandoori Chicken Patala
« Reply #6 on: November 30, 2015, 03:30 PM »
Looks lovely, Dave :)

Nice to see a true chill-head posting something different.


Offline Onions

  • Elite Curry Master
  • *******
  • Posts: 1107
  • "My work here is done."
    • View Profile
Re: Eastern Tandoori Chicken Patala
« Reply #7 on: November 30, 2015, 05:05 PM »
Tbf, it still has over a tablespon and a half of chilli powder ;) :o  :D

Offline Stephen Lindsay

  • Jedi Curry Master
  • *********
  • Posts: 2608
  • Guns 'n' Roses have Slash but our guitarist's Pish
    • View Profile
Re: Eastern Tandoori Chicken Patala
« Reply #8 on: November 30, 2015, 06:42 PM »
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.
a legend in his own lunchtime

Online Garp

  • Jedi Curry Master
  • *********
  • Posts: 2281
    • View Profile
Re: Eastern Tandoori Chicken Patala
« Reply #9 on: November 30, 2015, 08:56 PM »
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.


 

  © 2019 Curry Recipes