Ingredients
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500ml Plain Yoghurt
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2 tablespoons Tomato Paste
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3 tablespoons Tandoori Paste (Pataks)
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3 tablespoons Tikka Paste (Pataks)
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3 tablespoons Kashmiri Paste (Pataks)
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1.5 teaspoons Ginger (Grated)
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1.5 teaspoons Grated Garlic
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1 tablespoon Mix Powder / Curry Powder
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1 tablespoon Fenugreek Leaves (Kasoori Methi)
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1.5 teaspoons Garam Masala Powder
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1.5 teaspoons Tandoori Masala Powder
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1.5 teaspoons Mint Sauce
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1 Lemon Juicejuice only
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1/2 teaspoon Red Food Colouring PowderBeetroot Powder or Food Colour Powder
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as required Meat - Chicken / Lamb
Directions
Making chicken tikka is easy. Just cut up the chicken, coat with the spice and yoghurt mix then refrigerate for a few hours (ideally 24) before grilling. The same Tikka Mix can also be stored in 4 tbsp amounts to make my Tikka Masala dish Separate this before you marinate any raw meat in the masala.
Steps
1
Done
|
Cut the chicken breast into large chunks and set aside |
2
Done
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Combine the yoghurt and all spices into a bowl and mix well |
3
Done
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Add the chicken chunks to the mixture and allow to marinate for at least 6 hours (ideally 24) |
4
Done
|
Start your oven heating up, ideally to around 250 degrees. Place onto skewers (soak wooden ones in water for 30 mins before using) and place across a tin to hold the skewers off of the base |
5
Done
|
Place the chicken into the oven for 15 minutes before removing and allowing to cool. To get the blackened scorch marks place under the grill for the last 5 minutes Check the largest piece to ensure it is cooked thoroughly then refrigerate as soon as possible. Will last 2-3 days in the refrigerator or seal in freezer bags for use at a later date. |