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This is said to originate from the time of the British Raj in India and many reasons for the name have been offered, the most plausible being that it was number 65 on the restaurant menu. Many recipes are available for this, but this has been converted to a BIR style (British Indian Restaurant). Red colouring is traditionally used, but I use tandoori masala to provide the red colour and a delightful additional spicing. (Tandoori masala does actually contain some red colouring). This has an unexpected but delicious flavour. An excellent curry. An updated version of this recipe can be located here.

Preparation

• Finely chop the ginger.
• Finely chop the garlic.
• Finely chop the fresh coriander.
• Dilute the 300 ml of c44 base sauce with 100 ml of water and, ideally, warm before use.

Cooking

1. Heat the oil in a wok or suitable pan and fry the ginger and garlic for 30 seconds.
2. Add the chilli powder, tandoori masala, garam masala and mint and cook, stirring continuously, for 30 seconds, adding a little c44 base sauce if needed to prevent drying and burning.
3. Add 40 ml of c44 base sauce and cook, stirring regularly, for 1 min, adding a little more c44 base sauce if needed to prevent drying.
4. Add 120 ml of c44 base sauce, chicken, salt and fresh coriander and cook, stirring regularly, for 3 min, adding c44 base sauce as needed to maintain the desired sauce consistency.
5. Reduce the heat, stir in the yogurt and cook for 1 min.

Serving

1. Serve with rice and garnish with a little freshly chopped coriander and optionally a little freshly chopped mint.

Notes

Tandoori masala is a spice mix that can be purchased from many supermarkets (eg RAJAH brand from ASDA).

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The main ingredients
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The finished meal


Tandoori Masala
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