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Chicken Tikka Marinade
This marinade can be used for chicken, steak, lamb, pork and seafood. Try marinating the
day before for extra flavour
Serves 4
•
2 cloves of garlic, peeled and halved
•
½ fresh red chilli (deseeded)
•
15g of fresh ginger, peeled and cut into slices
•
3 tablespoons of vegetable oil
•
200ml of natural yogurt
•
1 tablespoon garam masala
•
1 teaspoon of tomato puree
•
100g of coriander leaves
•
Salt and ground black pepper
•
400g of chicken breast
1. Pu all the ingredients (except the chicken) into the mixing/measuring beaker. Use the
blender to puree to a smooth paste.
2. Cut the chicken breast into chunks and place them in a bowl. Pour the paste onto the
chicken and stir so that it is evenly coated. Cover and refrigerate overnight.
3. Cook the chicken either under a hot grill, on a barbeque or in your favourite curry
sauce.
4. Delicious served in warm pitta bread with some green salad and our spicy Houmous
dip.
Spicy Houmous
•
1 x 400g tin of chickpeas (drained)
•
1 teaspoon of ground cumin
•
½ teaspoon of ground coriander
•
½ red chilli (de-seeded)
•
1 ½ cloves of garlic
•
2 tbsp lemon juice
•
100ml tahini paste
•
3 tbsp Olive oil
•
2 tbsp water
•
Salt and pepper
1. Put all the ingredients into the mixing/measuring beaker and blend until smooth.
2. Taste and adjust the seasoning if necessary.
Our spicy houmous is perfect for eating with breadsticks, crudités or toasted pitta bread.
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