Tandoori Paste (Better than Pataks!)
Over a year ago
24,406 views
Ingredients
- 60g Dry tandoori mix (see my tandoori mix recipe)
- 2 tblsp or more vegatable oil
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Used in my Ultimate Chicken Tikka Masala recipe and Chicken Tikka recipe
Method
-
1
1. Add just enough water to make a paste thick enough to drop sluggishly off the spoon.
2. Heat the oil, then add the paste, and stir continuously until after a few minutes it's colour has gone much darker, and the oils separates and 'floats' when the mixture is left to stand off the heat for a while.
Chef's Tips
In this form, this paste will store in the fridge for up to a week. It can be frozen (eg in small yogurt pots)
For the Tandoori Dry mix see my other recipe for this to ensure the best paste is made.
@ Curry Master – hey no jokes - if Levi Roots, the guy who did the Regae Regae sauce can do it, then why not you?
Hi Adrian and Anett,Wow, it's better than Pataks! Thank you so much for your rating and for your comments.I should go in to production and get this on the shelves!
@Adrian I agree with you its so much nicer than Pataks tandoori paste
Tried this tandoori paste recipe last night I must say its so much better than patak's tandoori paste that I used last week from tesco.
A must if you want to avoid all those stores selling pastes with artificial colourings etc.