Product Review: Patak's Coat & Cook! - Tandoori

Having previously tried the Tikka version, I was looking forward to making Patak's Coat & Cook Tandoori, with a few noted changes.The last time I used the Tikka, I didn't mix the packet with anything, and spread it directly onto two chicken breasts. The results were a little too strong and salty, and the paste was a little thick. My friend Jane had suggested using yogurt to mix with and marinate. Well, I didn't have any yogurt, so relied on my favorite Duke's Mayonnaise, mixing equal parts of each. I had two extremely large chicken breasts that I cut into smaller portions, coated with the mixture and marinated for 2 hours, turning occasionally. The chicken was cooked at 325F for 20-25 minutes, and the results were lovely. The mayonnaise made a world of difference as it kept the chicken nice and moist, and the flavor was superb.

I made this for a picnic, and like to think that we had the tastiest food of the bunch. Modestly speaking, of course.

Product Review: Patak's Coat & Cook! - Tikka

I bought this last October when we were in England. As it was due to expire in September, it seemed like a good idea to use it. Patak's make a good, reliable range of Indian cooking products. We can get some of the sauces in the US, but I had never seen this product here.

I coated two boneless chicken breasts with the paste and baked for 35 minutes at 350F. Ooh, now that I'm looking at this, it looks like a set of lungs that belonged to a chronic smoker!!!

In the end, I was only moderately happy with the results. No fault to Patak's, but I used the entire packet of paste on 2 pieces of chicken, when it probably was enough for 4. If I could change anything, I would coat the chicken, let the paste penetrate for 30 minutes to an hour, scrape the extra off, and cook as listed above. The taste was nice, so I would definitely try again. I served it with Indian spiced kale, and curried potato salad.