Patak's Tikka Marinade Paste 300 g

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Add a little yoghurt to give the marinade body and tang. You can add a squeeze of lemon as well as yoghurt. Bake the marinated skewers in a very hot oven for 10-12 minutes. Turn the oven up as high as it will go. Tikka masala spices: Cumin, garam masala and paprika are used in this recipe as the base for this tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cinnamon and turmeric. 🔪 Step by step instructions

Using up the leftovers is something I love. In fact, as you can see from my Cook Once Eat Twice recipe collection, I love recipes that make enough for two or more meals. Using a wide frying pan, heat sunflower oil over a medium flame (you want enough oil to allow the kebabs to shallow fry, so roughly a few cm worth). Bring a large pan of water to the boil, then add salt and turmeric. Place the mushrooms in the pan and bring the the boil. Cover and simmer for 5 minutes.In a small saucepan, melt the butter over a medium heat. The moment the butter starts foaming and going a deep golden colour, turn the heat off. It only takes 5 minutes and uses simple everyday ingredients. An easy blender curry, or Thermomix tikka paste. Make it in a food processor or you can bash it out with a mortar and pestle. As soon as you’ve taken the corn out of the griddle pan, brush the cobs with the spiced butter. Scatter the coriander over the corn (plus an extra pinch of paprika, if you like the colour) and place the lime wedges around the corn so that each person can squeeze the lime juice over their corn just before eating it. The recipe for the tikka marinade contains all my favourite spices - cumin, cayenne, paprika, cinnamon, coriander and turmeric as well as ginger and garlic.

The marinade should be strong because what you’re putting it on is probably pretty bland. Taste it and remember to be bold with the flavours. For the biggest flavours, use whole spices where possible. Grind them yourself and smell the difference between this and the pre-ground spices in your cupboard. Drain the mushrooms and put them in a tray lined with kitchen towel. Take another sheet of kitchen towel and gently press the mushrooms to remove excess moisture. Take care not to press them too hard or they will break. Set aside while you make the stuffing and marinade. Homemade tikka masala curry paste is a fabulous mixture of spices, garlic, ginger, chilli and tomatoes. Once you make it, you have the perfect base marinade and sauce flavour ready for any masala you want to make. Fresh garlic: Fresh garlic cloves will give the best flavour for this tikka paste, but a teaspoon of jarred or granulated garlic could be used instead.

You will get great results with this tried and tested tandoori chicken tikka recipe!

Roasted gram flour is the one. Toast up a tablespoon or so in a dry frying pan until it turns nutty and aromatic. The colour will change from pale yellow to slightly pink in under 2 minutes. Stir it all the time. Along with the yoghurt, this will really help the spices cling to your paneer/veg/other ingredients. If you don’t, they will almost certainly burn in the oven or on the barbecue. How to get a tandoori flavour without a tandoor or barbecue