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https://www.bigoven.com/recipe/lamb-bhuna/268633
using Patak Tandoori Spice in Curry
In a simmer sauce: Sauté garlic-ginger paste with 1 tsp of tandoori spice in oil, then stir in your Patak's curry sauce (e.g., butter chicken or tikka masala) and cooked protein. Add a splash of yogurt or cream to mellow it out.
From scratch curry: Mix 1 tbsp tandoori paste into your onion-tomato base before adding coconut milk or stock for a creamy tandoori-style curry.
Pro move: Marinate your chicken in the paste first (mix with yogurt), sear it, then deglaze the pan with the curry sauce for extra depth.
People who've tried it report great results, like a restaurant-style kick, but dial it back if you're feeding kids or prefer milder flavors.
2 sources
If you want a dedicated tandoori curry, Patak's also makes a Tandoori Simmer Sauce that's basically ready-to-use for that purpose.
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chicken Do-Piaza
Ingredients:
3 lb. roasting chicken cut into bite size
6 medium onions
4 fresh green chillies, seeded
4 teaspoons chopped garlic
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground clove's
3 tablespoons ghee
3 tablespoons oil
3 ripe tomatoes, peeled and chopped
1 cup water
3 teaspoons salt
Method:
Thinly slice half the onions and set aside. Roughly chop the rest of the onions and
put into electric blender with the chillies, garlic and ginger. Blend to a puree. Mix
in the ground spices. Heat ghee and oil in a large saucepan and fry the sliced
onions, stirring frequently, until they are golden brown. Remove onions from pan
with slotted spoon. Add the blended mixture to oil remaining in pan mid fry,
stirring until colour darkens and oil appears around the edges. Add tomatoes, stir
and cook until liquid from tomatoes is almost evaporated. Add the chicken pieces
and stir well. Add water and salt, cover and cook for 35 minutes or until chicken is
https://www.bigoven.com/recipe/lamb-bhuna/268633
using Patak Tandoori Spice in Curry
In a simmer sauce: Sauté garlic-ginger paste with 1 tsp of tandoori spice in oil, then stir in your Patak's curry sauce (e.g., butter chicken or tikka masala) and cooked protein. Add a splash of yogurt or cream to mellow it out.
From scratch curry: Mix 1 tbsp tandoori paste into your onion-tomato base before adding coconut milk or stock for a creamy tandoori-style curry.
Pro move: Marinate your chicken in the paste first (mix with yogurt), sear it, then deglaze the pan with the curry sauce for extra depth.
People who've tried it report great results, like a restaurant-style kick, but dial it back if you're feeding kids or prefer milder flavors.
2 sources
If you want a dedicated tandoori curry, Patak's also makes a Tandoori Simmer Sauce that's basically ready-to-use for that purpose.
=========================================================================
chicken Do-Piaza
Ingredients:
3 lb. roasting chicken cut into bite size
6 medium onions
4 fresh green chillies, seeded
4 teaspoons chopped garlic
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground clove's
3 tablespoons ghee
3 tablespoons oil
3 ripe tomatoes, peeled and chopped
1 cup water
3 teaspoons salt
Method:
Thinly slice half the onions and set aside. Roughly chop the rest of the onions and
put into electric blender with the chillies, garlic and ginger. Blend to a puree. Mix
in the ground spices. Heat ghee and oil in a large saucepan and fry the sliced
onions, stirring frequently, until they are golden brown. Remove onions from pan
with slotted spoon. Add the blended mixture to oil remaining in pan mid fry,
stirring until colour darkens and oil appears around the edges. Add tomatoes, stir
and cook until liquid from tomatoes is almost evaporated. Add the chicken pieces
and stir well. Add water and salt, cover and cook for 35 minutes or until chicken is