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.
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.
Here’s how to use our Tikka Paste to make some classic dishes.
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.
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).
The quantities below will make 10-12 kebabs
You will need:
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.
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 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:
Method
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.