9
Chicken Tikka Marinade
This marinade can be used for chicken, steak, lamb, pork and seafood. Try marinating the
day before for extra flavour
Serves 4
• 2 cloves of garlic, peeled and halved
• ½ fresh red chilli (deseeded)
• 15g of fresh ginger, peeled and cut into slices
• 3 tablespoons of vegetable oil
• 200ml of natural yogurt
• 1 tablespoon garam masala
• 1 teaspoon of tomato puree
• 100g of coriander leaves
• Salt and ground black pepper
• 400g of chicken breast
1. Pu all the ingredients (except the chicken) into the mixing/measuring beaker. Use the
blender to puree to a smooth paste.
2. Cut the chicken breast into chunks and place them in a bowl. Pour the paste onto the
chicken and stir so that it is evenly coated. Cover and refrigerate overnight.
3. Cook the chicken either under a hot grill, on a barbeque or in your favourite curry
sauce.
4. Delicious served in warm pitta bread with some green salad and our spicy Houmous
dip.
Spicy Houmous
• 1 x 400g tin of chickpeas (drained)
• 1 teaspoon of ground cumin
• ½ teaspoon of ground coriander
• ½ red chilli (de-seeded)
• 1 ½ cloves of garlic
• 2 tbsp lemon juice
• 100ml tahini paste
• 3 tbsp Olive oil
• 2 tbsp water
• Salt and pepper
1. Put all the ingredients into the mixing/measuring beaker and blend until smooth.
2. Taste and adjust the seasoning if necessary.
Our spicy houmous is perfect for eating with breadsticks, crudités or toasted pitta bread.
