Indian Tandoori Tikka
Bring to your home the rich classic Northern Indian mildly spiced meat entree with the Tandoori Tikka marinade and recreate the rich flavors of India. Usually baked to tender in a traditional clay oven called the tandoor yet it ssucculence can also be achieved with a grill or oven.
No Added MSG, No Preservatives, No Artificial Colors. Gluten Free.
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.
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 yoghurt, beaten
Butter for basting
Sliced lemon and/or salad as garnish (optional)
1. Marinate meat with Marinade and yoghurt. 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 remaining marinade. Turn skewers occasionally. Garnish and serve hot and enjoy!
To obtain a brighter colour, you may add paprika, saffron or a few drops of orange food colouring to marinade. If whole chicken pieces are used, marinate overnight and roast for 30-40 minutes at 190 Degree C (375 Degree F).
Storage: Keep away from direct sunlight and store in a cool, dry place. Once open, use immediately.
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 pack 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!