A spicy but not excessively hot spice blend based on ginger, garlic and Indian spices. A marinade for whole poultry, pieces or fillets. Barbecue over charcoal for best flavour, or cook under a grill or on a heavy griddle plate. Serve with Indian breads or pilaf. Medium hot.
Method
For Tandoori Chicken: Rub a roasting chicken with 2 tablespoons Tandoori Tikka Marinade. Leave 1 hour or overnight in refrigerator. Cook in oven or on barbecue.
For Chicken Tikka: Rub 750g thigh fillets with 2 tablespoons marinade. Leave 1 hour then thread on skewers. Cook over charcoal for best flavour.
For a milder result, mix marinade with an equal quantity natural yogurt.
Ingredients
A blend of onion, garlic, ginger, spices, paprika, herbs, ground rice, water, canola oil, lemon juice, salt, citric acid
