The Curry Club
since 1982

Price: £3.50
inc UK p & p

50g (enough for an average of 10 recipes below).         

 £2.50 + £1p p&p

You don't need a Tandoori Oven to give your Tikkas a smokey taste ...

You need our Naturally Smoked Paprika, made from the finest Spanish Paprika, to give you that ‘must-have’ smokey flavour. It even smells divine through the packet!

Use it and the other special spices, marked * to make the Restaurant favourite ~ Chicken Tikka Masala

from Pat Chapman's Indian Restaurant Cookbook

 

Red Tandoori Spice Mix Powder

1 teaspoon Smoked Paprika

1 teaspoon Beetroot Powder*

1 teaspoon Tomato Powder*

1 tablespoon Sweet Noble Paprika*

1 tablespoon Garlic Powder *

2 teaspoons coriander powder

11/2 teaspoons cumin powder

pinch Chilli Powder

 

Put all ingredients into a bowl and mix well.  

Red Tandoori Curry Paste

Makes: 90g (3oz)

 

1 recipe Red Tandoori Spice Mix Powder (above)

2-3 tablespoons vegetable oil

water

 

1.  Add just enough water to make a paste thick enough to drop sluggishly off the spoon.

2.  Heat the oil in a pan, then add the paste and continuously until after a few minutes its colour has gone much darker, and the oil separates and ‘floats.’

 

Red Tandoori Marinade

Makes: c200g (7oz)

 

100g plain yoghurt

3 tablespoons Red Tandoori Curry Paste (above)

1 teaspoon Tomato Powder *

2 or 3 garlic cloves, finely chopped

1 teaspoon bottled vinegared mint

1 teaspoon garam gasala

2 tablespoon fresh coriander leaves, finely chopped

1/2 teaspoon salt

 

1.  Mix all the ingredients in a non-metalic bowl.

2.  Refrigerate until needed.

 

Red Chicken Tikka

Serves: 4 as a starter

 

20 to 24 chunky pieces of skinned chicken breast, cut into 3.75cm (11/2”) cubes

200g (7oz) Red Tandoori Marinade (above)

 

1.  Mix the chicken into the marinade in a non-metallic bowl. If time, over and refrigerate for up to 60 hours.

2.  To cook, oven bake at 190˚C / 375˚F / Gas 5 for minimum 12 minutes.

3.  Cut through one piece to ensure that it is fully cooked. (It should be white right through with no hint of pink. If not, cook for a while longer).

 

Red Chicken Tikka Masala

Serves: 4

 

1 recipe Red Chicken Tikka (above)

2 tablespoons vegetable oil

4 to 6 garlic cloves, finely chopped

225g (8oz) onion, finely chopped

3 tablespoons Red Tandoori Curry Paste (above)

3 canned plum tomatoes, finely chopped

1 teaspoon garam masala

1 tablespoon fresh coriander leaves, finely chopped

50g unsalted butter 

30ml runny cream

salt to taste

 

1.  Heat the oil in a pan. Stir-fry the garlic and onion for 5 minutes.

2.  Add the Red Tandoori Curry Paste and stir-fry for 30 seconds.

3.  Add the tomatoes, garam masala and coriander and stir-fry for 5 minutes, or until the oil separates.

4.  Add the Red Chicken Tikka and any spare cooked marinade and the butter, cream and salt to taste. 

5.  Simmer for a further 3 minutes.