Tikka Marinade Recipes

Amazon stock a huge range of hard to find dried herbs and spices

These recipes can be used to flavor chicken, duck, quail, turkey, lamb, fish (salmon is really good), crab, lobster, potatoes, certain cheeses e.g. paneer - the only thing doesn't turn out well is beef.

Watch how long you leave food to marinate - too long and the surface of the meat starts to breakdown - the lighter the meat e.g. fish the less time it needs.

Tikka Marinade (easy version)

• 1 cup/250ml plain yoghurt

• 2 tsp paprika

• 2 tsp ground coriander seeds (cilantro?)

• 2 tsp ground cumin

• 1 1/2 tsp ground ginger

• a few drips of orange or red food colouring, just enough to colour the marinade, not too much or the food will go a weird colour.

Just mix the ingredients together in a non-metallic bowl and plop in your meat or fish. Refrigerate - 8 hours is enough for most main ingredients, but up to 2 days for lamb.

Tikka Marinade (traditional version)

• 150 ml or generous 1/2 cup of plain yoghurt

• 3 tbsp mustard or vegetable oil.

• 2 tbsp lemon juice

• 1 tsp garlic puree (or 1 garlic clove)

• 1 tsp ginger puree (or heaped grated fresh ginger)

• 1 tbsp chopped mint leaves (or mint sauce)

• 3 tbsp fresh coriander (cilantro)

• 1/2 tsp chilli powder

• 1 tsp ground cumin

• 1 tsp garam masala

• 1 tbsp curry paste (or powder)

• 2 tbsp tandoori paste (or masala powder)

• 1 tsp salt

If you use curry powder and tandoori masala, rather than pastes, use a bit more oil. Otherwise, mix it all up in a non-metallic bowl and put your main ingredient in for the required time.

Marinating times vary according to the type of meat or fish, and this marinade is milder than vinegar or citrus based versions - so the time can be increased.

Somthing like 1 to 2 hours for seafood, 4 to 16 hours for chicken, and 12 to 36 hours for lamb.

Cooking Method

Remember Amazon stock a huge range of hard to get dried herbs and spices

Recommended Further Reading

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