Indian
Indian - Chicken Curries
Tikka Marinade & Tikka Masala Base (Colour 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
- • 2 teaspoon Tandoori Paste (Pataks)
- • 2 teaspoon Tikka Paste (Pataks)
- • 1 teaspoon Kashmiri Paste (Pataks)
- • 1/2 teaspoon Mint Sauce
- • 1 Lemon Juice
Preparation Steps
1
Phase 1
Add the yoghurt to a bowl
2
Phase 2
To marinate meat simply cut into chunks, cover with the marinade then refrigerate for between 24-48 hours.
3
Phase 3
To use the marinade as tikka masala base you can follow my "colour free tikka masala" video https://youtu.be/U2z9a-bhLQE
4
Phase 4
Will last 2-3 days in the refrigerator or seal in freezer bags for use at a later date.