Indian
Indian - Base Gravy and Prep
Tikka Marinade and Tikka Masala Base (Pataks Paste Free)
Chef's Menu Description
Tandoor-chargrilled cuts simmered in a velvety tomato and double cream makhani gravy, richly perfumed with dried fenugreek and garam masala.
Ingredients
- • 500ml Plain Yoghurt
- • 20ml Vegetable Oil
- • 1 teaspoon Garlic Powder
- • 1 teaspoon Chilli Powder
- • 1/2 teaspoon Ginger Powder
- • 1/2 teaspoon Coriander Powder
- • 1/2 teaspoon Mint Sauce
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Paprika Powder
- • 1/4 teaspoon Salt
- • 1/4 teaspoon Red Food Colouring Powder
- • 1 tablespoon lemon Lemon Juice
Preparation Steps
1
Phase 1
Add everything and mix in well.
2
Phase 2
Add red colouring if required until you get the colour you require.
3
Phase 3
The paste can be used straight away, refrigerated or frozen ready for use at a later date. Marinate meat for a couple of hours, ideally 24 in some of this before cooking to make chicken tikka pieces.