The sweet, tomato chilli jam marries perfectly for a bacon sandwich you’ll never forger

This tomato-chilli jam recipe makes around 300ml of tomato-chilli jam, why not use it in a bacon naan wrap

Restaurants normally sauté the onions first until they begin to soften and go golden, add the garlic, ginger and spices and sauté for a further few minutes before adding this and all the other ingredients. It’s then cooked down for hours before blending to a smooth “gravy” the consistency of milk.

This method used the same ingredients but is a simple chop up, chuck in and chill out version for the slow cooker. Feel free to add the oil, onions, garlic and spices in the bottom first on high to sauté for a while first if you prefer before adding all the other ingredients.

This spicy Naga, succulently moist, pre-cooked chicken is perfect made in a air fryer, BBQ, grill or and even my homemade tandoor.

Huge thanks to Brian Todd for the idea

This maximum flavour, succulently moist pre-cooked chicken is perfect made in a air fryer, BBQ, grill or and even my homemade tandoor.

Perfect used in my Sri Lankan Chicken Curry

Don’t be fooled by the initial burst of sugar, something far more sinister is coming….

This recipe makes enough for up to 500g of paneer which you want to marinate for around 2 hours

Paneer Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 10 minutes before checking it’s cooked through.

The Tikka Paste recipe makes enough paste for up to 750g of meat which you want to marinate for at least 2 hours (ideally 24+)

Chicken Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 10 minutes before checking it’s cooked through.

Here is my version which is included in many of my recipes instead of curry powder.

The Indian restaurant curry base or base gravy is one of the main ingredients used by most British Indian Restaurant (BIR) chefs and it allows them to create most curries in a matter of minutes.

If you are looking for my traditional bright red tikka marinade and tikka masala base you can find it here: https://youtu.be/MDzJ-cFY9pY

If you are looking for my colour free tikka marinade and tikka masala base you can find it here: https://youtu.be/6_l3CpfFt4s

You may be interested to know that you can continue to cook for a further 2-4 minutes after the 2nd foaming to create “brown butter ghee” which is a fantastic caramelized clarified butter great for baking and sweeter dishes.

When stirring, try not to stir the bottom of the pan as all the milk fats and additives will settle to bottom of pan and stick

It quickly adds a creamy texture to a variety of dishes. Perfect for people who are looking to reduce their dairy intake. Simply exchange cream with cashew paste and you will have a great recipe that is dairy free and tastes just as good.

Use it in so many ways, simply add less or more water for a whipped cream consistency right through to cashew milk

A newer version of this page exists at https://thecurrykid.co.uk/?s=tikka%20marinade

For full build details please see my How to build a Tandoor oven for under £50 page where I list all the items required and step-by-step guides to complete the build.

NOTE: Lemon juice will make softer, creamier paneer, vinegar will give you a firmer block of paneer.

Searing each side will help your paneer retain its shape when added to your favourite dish.

For this base mix recipe you will need a pot capable of holding 4 litres if you make the standard 16 serving version.