TIKKA PASTE: BARBECUE & GRILL

Tikka paste is a tangy marinade that is use to made exceptionally tasty dishes.

For our award-winning paste, you add the yoghurt at the time of mixing up your ingredients to sit and marinade before cooking.

TRADITIONAL Recipes using Pure Punjabi Tikka paste

Here’s how to use our Tikka Paste to make some classic dishes.

How to use our Tikka Paste

By Safia of Pure Punjabi

It’s really quick and simple to use our paste. This short video shows your how to make tikka chicken, but the mixing ratios apply to whatever you decide you’d like to make.

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Tikka chicken, resha kebabs, how to make tikka chicken, how to make chicken tikka, how to make resha kebabs, how to make chicken tikka resha kebabs, purepujabi.co.uk , pure punjabi

Chicken Tikka Resha Kebabs

By Safia of Pure Punjabi

These kebabs combine the deliciousness of Tikka Paste and Garam Masala. You can serve them with a fresh green salad, or if you can get them, we like to serve them with our Garam Masala butter grilled corn (recipe for the corn in notes).

Here's how to make it...

Ingredients

The quantities below will make 10-12 kebabs

You will need:

  • 3 chicken breasts, marinated in Pure Punjabi’s Tikka Paste, cooked & shredded with 2 forks (see video above on how to marinade/use our Tikka Paste)
  • 2 medium potatoes, cubed & boiled then mashed (see notes)
  • 1/2 cup of medium atta (medium chapatti flour – note this is a baker’s measuring cup)
  • 1 medium onion, finely chopped
  • 1 tablespoon chopped coriander leaves
  • 3 green birds eye chillis, very finely minced (ou can use more chilli if you like your food very hot)
  • 1 teaspoon Pure Punjabi Garam Masala*
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • 2 eggs (for an egg wash)
  • sunflower oil (for shallow frying)

Optional garnish of thinly sliced red onion or thinly sliced spring onions and a fresh green salad

*The quality of the garam masala you use will have a big impact on the end result. Just like coffee, and tea, the variation in quality of what is available on the market is huge.

Method
  1. Put all the ingredients, except the eggs and the sunflower oil, in a bowl or platter (see the pictures included with this recipe showing you everything you need as a visual checklist).
  2. Using your hands, mash all these ingredients together to form the kebab mixture. It will feel dry intially but as you keep squeezing everything together, you will find that they come together nicely.
  3. Divide this mixture into 10-12 portions (depending on whether you would like them to be slightly larger or slightly smaller) and shape the kebabs into patties.
  4. Using a wide frying pan, heat sunflower oil over a medium flame (you want enough oil to allow the kebabs to shallow fry, so roughly a few cm worth).
  5. Crack the eggs into a bowl and whisk them tlll the yolks and the whites are incorporated. In batches, dip both sides of each kebab in the egg wash and the carefully place them into the oil – only egg wash as many as you can fit into your frying pan in one go. Turn the kebabs over so that both sides cook evenly. Once the kebabs are golden, remove and drain on kitchen paper. Work though the rest of the kebabs until they are all cooked.

Serve hot with a fresh green salad, and scatter some thinly sliced red onion or spring onions over the kebabs on serving.

We also like to serve these with our Garam Masala butter grilled corn (see the recipe in the notes below)

Notes

Notes on the potatoes

We would recommend using a variety of potato that is suitable for mashing. To double up on time, it is also best to boil the potaotes and mash them the day before, at the same time as marinading the tikka chicken, as it is really quick when you’re doing just two potatoes.

How to make the Garam Masala butter grilled corn

Ingredients:

  • 3 cobs of corn
  • 2 tablespoons of butter (salted)
  • 1 heaped teaspoon of Pure Punjabi Garam Masala
  • 1/4 teaspoon paprika (plus an extra pinch as a optional garnish, for colour)
  • A small handful of fresh coriander leaves, chopped
  • 1 lime, cut into 6 wedges

Method

  1. Remove the leaves from the cobs of corn and wash them well. Pat them dry with kitchen paper.
  2. In a small saucepan, melt the butter over a medium heat. The moment the butter starts foaming and going a deep golden colour, turn the heat off.
  3. Add the garam masala and the parika to the butter and stir. Leave to one side whilst you grill the corn
  4. Heat a griddle pan over a medium to high flame. Cook the corn in the griddle pan until it is a little charred in places, and then remove the cobs fromthe pan.
  5. As soon as you’ve taken the corn out of the griddle pan, brush the cobs with the spiced butter. Scatter the coriander over the corn (plus an extra pinch of paprika, if you like the colour) and place the lime wedges around the corn so that each person can squeeze the lime juice over their corn just before eating it.

Pure Punjabi Tikka Paste Recipes

 

Crushed Tikka New Potatoes
by David Swann (executive chef at Food Story, honed his skills under Heston Blumenthal at The Fat Duck)

 

To go with his roasted sea bass, Tikka crushed new potatoes and Raw cauliflower & pistachio salad (full recipe here). David published this recipe via Instagram on his Instagram Story as a mixture of images & videos…

 

 

For the recipes below, mix your Pure Punjabi Tikka Paste, according to your instructions on the side of the jar. Once the marinade is mixed, you can use the paste on:

Please note: the longer you can marinade any of the below suggestions, the further the depth of flavour.

 

Poultry & meat

Chicken – you can use chicken breast, thighs, or on a whole chicken. Marinade raw, and bake, grill or barbecue till lightly charred.

*To make chicken tikka masala, cook the chicken in a saucepan with some ghee. Add some cream and simmer till the chicken is cooked.

Turkey – make tandoori turkey burgers by mixing turkey mince with the marinade. Shape the tikka turkey mince into burger patties. Grill or barbecue till lightly charred.

Lamb – use leg of lamb. Cut the lamb into bites size pieces and marinade. Grill or barbecue till lightly charred.

Seafood

Prawns – use uncooked, shelled and de-veined prawns. Marinade raw, and bake, grill or barbecue till lightly charred.

Salmon – cut salmon fillets into bite size pieces. Coat in the marinade and bake, grill or barbecue till lightly charred.

Vegetarian

Paneer (Indian cheese) – treat this like halloumi. Take a block of paneer and cut it into slabs. Marinsde the cheese and bake, grill or barbecue till lightly charred.

Vegan

Tofu – coat cubes of tofu in the marinade and bake till lightly charred.

Mushrooms – remove the stipe (stems) from portabello mushrooms. Coat them in the marinade and bake, grill or barbecue till lightly charred.

Cauliflower – take a whole head of cauliflower and coat it in the marinade. Bake in the oven till lightly charred. OR break up the cauliflower into florets. Coat the florets in the marinade, and bake till lightly charred. Serve as canapes or as a healthy snack.

 

Click here to buy Pure Punjabi Tikka Paste