The following recipe has been taken from
Pat Chapman’s Indian Restaurant Cookbook
Red Tandoori Curry Powder
Spices:
3 teaspoons paprika
1 teaspoon Naturally Smoked Paprika
1 teaspoon Beetroot Powder
1 teaspoon Sweet Noble Paprika
1/4 teaspoon chilli powder
2 teaspoons coriander, ground
1 1/2 teaspoons cumin, ground
1 tablespoon garlic powder
Method:
1. Put all ingredients into a bowl and mix well.
Red Tandoori Curry Paste
Makes: 90g (3oz)
1 recipe (as above) Tandoori Curry Powder
2-3 tablespoons vegetable or sunflower oil
water
Method:
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 ‘floates.’
Red Tandoori Marinade
Makes: c200g (7oz)
100g plain yoghurt
3 tablespoons Red Tandoori Curry Paste
1 tablespoon Tomato Powder
2 or 3 garlic cloves, finely chopped
1 teaspoon bottled vinegared mint
1 teaspoon Garam Masala
2 tablespoon fresh coriander leaves, finely chopped
1/2 teaspoon salt
Method:
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
Method:
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 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
Serves: 4
1 recipe Red Chicken Tikka
2 tablespoons vegetable oil
4 to 6 garlic cloves, finely chopped
225g (8oz) onion, finely chopped
3 tablespoons Red Tandoori Curry Paste
3 canned plum tomatoes, finely chopped
1 teaspoon Garam Masala
1 tablespoon fresh coriander leaves, finely chopped
50g-100g butter
50ml double cream
salt to taste
Method:
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, coriander and stir-fry for 5 minutes, or until the oil separates.
4. Add the Red Chicken Tikka and any spare cooked marinade. Simmer for a further 3 minutes.
5. Add butter, cream and salt to taste.
