rascal
Forum GOD!
My wife's favourite meal is the above, I make my own Garam masala from dry roasting and grinding spices. Everybody has their own ingredients. I make a big batch up about every 3 or 4 months then split into two containers, one I add red powder that gives me the tandoori colour. This kind of blackens up under the grill/broiler. I serve with mint and cucumber rhaita. Just yoghurt chopped mint and grated cucumber ( bit like tzatziki) bit of sugar dash of Garam masala. And store bought date and tamarind chutney.
