Patak's Tikka Marinade Paste 300 g

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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 Please note: the longer you can marinade any of the below suggestions, the further the depth of flavour. You might like to prepare a good tarka dal, chana dal or the slowly cooked and amazing dal makhani.

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.Marinate the protein/veg for a minimum of 30 minutes to give the ingredients time to get acquainted. 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 your hands, mash all these ingredients together to form the kebab mixture. It will feel dry intially but as you keep squeezing everything together, you will find that they come together nicely. Heat a griddle pan over a medium to high flame. Cook the corn in the griddle pan until it is a little charred in places, and then remove the cobs fromthe pan. I promise you that even if you only have a half hour to marinate your meat, you will still love it. This marinade works so well and tastes amazing.

Optional: Rotate the kebabs over an open flame to char the outside for a delicious smokey flavour and colour. This makes ALL the difference. You can also grill these mushrooms on the barbecue. This gives them a lovely flavour. Turn them often and baste with marinade as required. Be sure to keep it covered in the fridge. Special equipment for this vegetarian stuffed mushroom recipe 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. That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible.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). Bake the marinated skewers in a very hot oven for 10-12 minutes. Turn the oven up as high as it will go. Measurements:For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups. Invest in your spices. There might seem like a lot of spices here, but if you're cooking a lot of Indian cuisine at home, you should invest in a spice tin, or a Masala Dabba as they're traditionally called. These spice tins usually contain 7-9 pots where you can store the most commonly used, for you to open up whenever you want.

The recipe for the tikka marinade contains all my favourite spices - cumin, cayenne, paprika, cinnamon, coriander and turmeric as well as ginger and garlic.

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In a small pan, mix together the melted butter and garlic. Cook for 2 minutes and them remove from the heat.