Indian Tandoori Tikka Recipe
1 packet Indian Tandoori Tikka Marinade
450g (1 lb) skinless boneless chicken or lamb, cut into 2 cm (1") cubes
1/4-1/2 cup (55-110 ml) plain yogurt, beaten
Butter for basting
Sliced lemon and/or salad as garnish (optional)
1. Marinate meat with Marinade and yogurt. Cover and leave for 1 hour or more
2. Thread meat onto wooden or metal skewers
3. To charcoal/electric grill: Grill for 8-10 minutes. Brush at least twice with butter and the remaining marinade. Turn skewers occasionally. Garnish and serve hot and enjoy!
To obtain a brighter color, you may add paprika, saffron, or a few drops of orange food coloring to marinade. If whole chicken pieces are used, marinate overnight and roast for 30-40 minutes at 190 Degree C (375 Degree F).
Tandoori Tuna Vol-au-Vent
*recipe from asianhomegourmet.com
1 packet Asian Home Gourmet Indian Tandoori Tikka Marinade
2 cans (360g/ 13oz) tuna in water, drained and flaked
200g (7oz) asparagus, cooked in boiling water until tender, cut into 3cm length
120g (4oz) cucumber, diced
2 tomato, diced
36 medium vol-au-vent cases, baked according to package directions.
8 tbsp mayonnaise
Combine tuna, Marinade, asparagus, tomato, cucumber, and mayonnaise in a big bowl. Mix well.
Spoon the tuna mixture into the cavity of the baked vol-au-vent. Serve & enjoy!
Soybean Oil, Distilled Vinegar, Garlic, Salt, Ginger, Ground Paprika, Lemon Juice, Cumin, Coriander, Herbs, Spices, Red Chilli, Sesame Oil, Black Pepper.
*Allergen Advice: Contains Soy, Sesame.
Keep away from direct sunlight and store in a cool, dry place. Once open, use immediately.