At different Indian restaurants (at least here in Europe) many dishes, such as the traditional tikka masala, come with a creamy, red, mild-tasting sauce that I believe is based on yoghurt and tomato. I’ve tried to figure out what it is, and how to make it, and I’ve found some recipes for different sauces, but I don’t know if they describe what I’m after. Does anyone know what I mean, and does anyone have a good recipe?
A side-question: one of my favourite dishes at a local restaurant is boneless, diced chicken breast marinated in coriander and other spices; the chicken pieces are bright green, leading to our nickname for it, “The Hulk”. How does one marinate anything in coriander (leaves, that is, not the fruit)? Do they crush the leaves first, similar to pesto?
The key thing is using cream, not yogurt. Possibly yogurt would be more authentic, but generally the kinds of yogurt available here in America are too thin and sour.
I’m not sure about the cilantro marinade, but I have made dishes that used cilantro, onion, yogurt and spices pureed together and cooked with chicken. It was sort of like a cooked pesto. Sometimes the cilantro is combined with chopped spinach.
Thanks. That does look like the right sauce. But what’s up with the garlic and ginger pastes? Surely using fresh garlic and ginger would be preferable.
Pat Chapman’s receipes call for “garlic paste” as well. But it’s really more like a fresh garlic puree. That’s what I’ve used, when I’ve made chicken tikka masala at home, and I find it makes for a smoother sauce than minced garlic. I suppose the “ginger paste” is similar.
At home we use freshly pounded ginger and garlic. The gravy making is fairly simple. Saute finely chopped onions onions till lightly browned, add finely chopped tomatoes, add spices, cook a little, add water, add yoghurt (thick, creamy, and not sour) or milk-cream. The taste will change depending on which of the latter two you use: more tang with the yoghurt, more richness with the cream.
As for the coriander marinade, in a food processor blend the following: coriander leaves, mint leaves (optional), water, green chillis, salt, ginger, and garlic. Fresh ground/desiccated coconut and onions are an optional addition. By the way, this is called a coriander chutney, and makes a great dip for indian snacks like samosas.