"Marc" > wrote in message
ink.net...
>I prefer to make my own but the recipes are all over the place I made on
>curry powder recipe that started off smelling like the stuff you get out to
>the McComicks spice bottle but when it was done not even close. I assume
>the "curry" aroma is the fenugreek? I know that each family has it's own
>recipe.
>
> Marc
>
I use these ingredients for the paste when I make Tandoori chicken, or
Tandoori Murghi. Make lots and use the leftover for Mhakani Murghi, or
Butter Chicken. I cook boneless skinless chicken breasts in a 550F oven.

Ingredients
1. Onions Finely Chopped: 1 Cups
2. Garlic crushed: 4 Cloves
3. Coriander Powder: 1 Tablespoons
4. Cumin Powder: 1 Tablespoons
5. Turmeric powder: ½ teaspoon
6. Fenugreek powder: ¼ teaspoon
7. Ginger powder: ½ teaspoon
8. Hungarian Paprika: 1 teaspoon
9. Bay Leaves: 2
10. Cinnamon powder: ½ teaspoon
11. Cloves powder: ¼ teaspoon
12. Yogurt: 1 Cup
13. Tomato Puree: ¼ Cup
14. Salt: 1 Tablespoon
15. Cayenne Pepper powder: 1 teaspoon

Kent