Tikka Marinade
Warmly spiced with the flavours of cumin, coriander, cardamom, chilli and garam masala, you can use this marinade with chicken, prawns and fish.
Ingredients
- 400 – 600g grams chicken breast or thigh, fish or prawns
- 1 lemon, juice only
- ½ teaspoon fine salt
Marinade:
- 100g plain yoghurt
- ½ red onion, peeled and chopped (around 65g prepared weight)
- 16g/4 cloves of garlic, peeled and roughly chopped
- 16g fresh peeled ginger, roughly chopped
- 1½ teaspoons garam masala
- 1½ teaspoon paprika
- ½ teaspoon chilli flakes
- 1½ teaspoons Indian spice mix OR extra ½ teaspoon garam masala, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ¼ teaspoon cardamom powder, ⅛ teaspoon chilli powder (See Recipe Notes.)
- 1 tablespoon vegetable oil if cooking the chicken in the oven
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Mix the salt with the lemon juice in a glass bowl and add the chicken/fish/prawns. Mix well and leave on one side to marinade for 30 minutes.
-
Make marinade: put all the marinade ingredients in the food processor and blitz until throughly blended.
-
When the chicken/fish/prawns has been marinading in the lemon juice and salt for 30 minutes, add the marinade and mix thoroughly. I find it is easiest to use your hands.
-
Cover and leave to marinade for a minimum of a further 30 minutes or up to 24 hours in the fridge.
-
Cook the chicken/fish/prawns in accordance with your relevant recipe.
Recipe Notes
Equipment:
- chopping board and knife
- kitchen scales and measuring spoons
- citrus reamer
- food processor/blender
- barbecue or oiled baking sheet (line with foil or baking parchment if your food is likely to stick on the tray) or frying pan or griddle
- hot plate and foil to cover when resting the meat
Indian Spice Mix
See here for the Indian Spice mix recipe. Alternatively you can use:
- extra ½ teaspoon garam masala
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- ¼ teaspoon cardamom powder
- ⅛ teaspoon chilli powder