Parent thread: British Indian Restaurant (BIR) cooking
This recipe comes from Dan Toombs' The Curry Guy Bible which is another excellent book on BIR cooking which I recommend very highly. You can also find it here.
This is obviously for making things like Tandoori Chicken or Chicken Tikka, but is also used as an ingredient in various curry recipes so is handy to have at the ready. Again, commercial ones are out there if you're lazy and I've tried a few with varying results. I like this recipe and do use it frequently.
Ingredients
Method
This recipe comes from Dan Toombs' The Curry Guy Bible which is another excellent book on BIR cooking which I recommend very highly. You can also find it here.
This is obviously for making things like Tandoori Chicken or Chicken Tikka, but is also used as an ingredient in various curry recipes so is handy to have at the ready. Again, commercial ones are out there if you're lazy and I've tried a few with varying results. I like this recipe and do use it frequently.
Ingredients
- 3 tbsp coriander seed
- 3 tbsp cumin seed
- 1 tbsp black mustard seed
- 5cm piece of cinnamon stick
- small piece of mace
- 3 Indian bay leaves
- 1 tbsp ginger powder
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp amchoor (dried mango powder)
- 1 tbsp red food colouring
Method
- Roast the whole spices in a dry frying pan until they are fragrant.
- Combine them with the other ingredients in a spice grinder and grind till powdered.