Ingredients
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500g - 750g Meat / Veg / Paneer
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2 tablespoons Vegetable Oiluse mustard oil if you have it
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1.5 tablespoons Tandoori Masala Powder
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1 teaspoon Garlic Powder
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1 teaspoon Chilli Powder
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1/2 teaspoon Ginger Powder
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1/2 teaspoon Coriander Powder
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1/2 teaspoon Mint Sauce
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/2 teaspoon Paprika Powder
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1/2 teaspoon Salt
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1/4 teaspoon Cumin Powder
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1/2 teaspoon Red Food Colouring PowderOPTIONAL
Directions
Completely from scratch and yoghurt free this Tikka Masala Marinade tastes exactly the same as my local takeaways
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.
Steps
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1
Done
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Cut up your choice of protein into 2-3cm size pieces |
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2
Done
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add all the marinade ingredient (except the lemon juice) into a bowl and combine thoroughly |
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3
Done
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add in your diced up choice of protein and mix well to ensure it's completely covered in the mixture Cover and refrigerate for at least 2 hours (ideally 24+) |
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4
Done
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when ready to cook remove from the refrigerator around 1 hour before cooking to allow to warm through slightly, add some lemon juice if you like and mix through well Turn your grill up to around 220 Celsius+ and line a tray with tin foil Oil the surface of the tray, add your tikka meat and place under the grill for around 4 minutes or until the tops start to singe. Remove from the heat, turn the pieces over and drizzle a little oil over the top of each piece and place back under the grill for another 4 minutes Check a piece to ensure it's completely cooked and you're ready to use immediately or store in the fridge for up to 3 days or freeze as required |
One Comment Hide Comments
Got this in the fridge for tomorrow. Obviously I have added Naga 😂
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