Tikka Marinade Recipe

One of the classics marinades used for many types of meat and dishes,

Many restaurants are now replacing chicken with chicken tikka so it's useful to have some of this marinade to hand.
Many dishes can be boosted by adding a teaspoon of the marinade into the sauce during cooking, this adds extra depth to the final dish.

As the recipe contains natural yoghurt this marinade will not keep forever but to extend its life always store in a fridge. Only made in small quantities because of the short shelf life.

Some restaurants add yellow or red food colouring to make it brighter, this has no effect on the final flavour but if you prefer the bright / deeper colour use the powdered version and add it little by little as it can overpower even in small amounts.

 

Prep time: under 5 minutes

 

Ingredients

Enough for 2 good-sized chicken breasts. 

½ teaspoon Garam Marsala
½ teaspoon Salt
1 teaspoon mint sauce
1 teaspoon of mixed powder
1 teaspoon chilli powder (or more to taste)
1 teaspoon fresh garlic/ginger paste
1 tablespoon vegetable oil
1 tablespoon Lemon juice (1/2 a fresh lemon)
100 ml plain natural Yogurt

Method

Mix thoroughly all ingredients into a paste with either a fork or a whisk so it's ready for coating your meat and place in a fridge to allow the flavours to soak into the meat.

Best if left overnight but can be used sooner.