"Dinesh Mahtani (Dino)" wrote:
>
> Hello again!
>
> I was thinking of creating the above dish for a dinner party... has anyone
> done it before? I know how to make the Tandoori Chicken, and I was thinking
> of a tandori flavored type of white sauce so its not too dry... any tips on
> the best type of pasta to use? Or any suggestions for the sauce?
>
> I'm still new at cooking... just took over from my mom... was her
> "Sous-Chef" for a while... but shes too tired now days when she comes home
> from work... so I'm trying to help out.
>
> Thanks in advance!
>
> Dinesh

Never made it but used to buy something similar ready-made in London. It
was mostly as you said, a white sauce flavoured with tandoori chicken
seasonings. Might have had yoghurt in it. If you use yoghurt, add it at
the last moment, so it doesn't curdle.

The pasta used will depend on how thick you end up making the sauce.
Thinner sauces tend to stick to smaller shapes and the strand sorts of
pasta. Thicker sauces go better with the hollow sorts.

Good for you for trying to help out! Good luck with your dinner party.