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|sid, on 30/1/2011 10:23pm|
hello mamta. i was wanting to make your tandoori masala but i do not use powdered garlic so i was wondering if i make it using all of the other spices and just crush a clove or two of fresh garlic and use that with some of the powder to marinade the chicken. would that work okay do you think or would you recommend i use powdered garlic?
|Askcy, on 30/1/2011 10:40pm|
Sid if you look on the recipe Tandori Masala mix it shows -
• 2 tsp. garlic powder*
• 2 tsp. ginger powder*
and at the bottom the little * is linked to
*You can omit garlic and ginger powder and add fresh, when ready to use this mix.
so yes perfectly ok to do it :-)
|sid, on 31/1/2011 01:11am|
oops sorry. i will have to pay closer attention in future. thanks for that.
|Sue, on 31/1/2011 06:08pm|
hi sid, you can get tandoori masala mixes from the local shop. they come with many more herbs and spices than mamta uses. full ingredients list can be found at:
|Lapis, on 3/2/2011 12:42pm|
I always use fresh garlic and ginger when making tandoori chicken. It makes a big difference, IMHO.
The mix that Sue suggested is truly a mix, a mix of tandoori masala and tandoori chat masala, not good, and not Indian. A good example of a 'kitchen sink' curry, everything in it!
I have found that when it comes to Indian spicing, less is more, we want to flavour the meat, not overpower it. I think Mamta's suggestions are just fine (using fresh garlic and ginger).
What I sprinkle over after cooking is tandoori chat masala, a kind of spicy tart salt, which makes the chicken taste very meaty indeed.
|Ed, on 9/1/2022 11:36am|
If you’ve pre-made Mamta’s tandoori mix, how many teaspoons of it do you add to make a tomato based curry sauce for 4 people?
|Mamta, on 9/1/2022 06:54pm|
Are you talking about this mix; How to Pickle Onions and Other Vegetables in Vinegar??
I guess it depends upon the amount of curry sauce you are making for how much of a main ingredient, how hungry those four people are expected to be. I am old fashioned and always cook extra. I don't like going short. Leftovers can be eaten next day.
The amount I have given is for 4 kg of chicken. So if you are cooking 1 kg. I guess you will add one fourth.
The quality of spices and their potency varies. I always recommend that you taste your spice/masala/curry mix or sauce, before adding chicken and also after your dish is cooked.
These masalas are only a rough guide. You must always taste your curry before finishing and adjust according to your taste.
Hope this helps.
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