Pure Punjabi Tikka Paste ideas
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.
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.
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.
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.