Tikka Marinade
Warmly spiced with the flavours of cumin, coriander, cardamom, chilli and garam masala, you can use this marinade with chicken, prawns and fish. Marinate for 1 hour, or up to 24 hours in the fridge, and you will have incredibly tender and flavourful food which can be cooked on the barbecue, on the hob and possibly in the oven. Simple, healthy, delicious, stunning.
How to make Tikka Marinade
First, collect all your ingredients together:
- chicken breast or thighs, fish or prawns
- lemon, juice only
- salt
- plain yoghurt
- red onion, peeled and chopped
- cloves of garlic, peeled and roughly chopped
- fresh ginger, peeled and roughly chopped
- garam masala
- paprika (for colour)
- chilli flakes
- Indian Spice Mix (OR a mix of garam masala, cumin powder, coriander powder, cardamom powder, chilli powder)
- vegetable oil – if cooking in the oven or on the hob
Marinate the chicken/fish or prawns in the lemon juice and salt for 30 minutes whilst you make the marinade.
Marinade ingredients 
Chicken marinading in the lemon juice and salt
Make the Tikka Marinade
Put the remaining marinade ingredients in the food processor – the yoghurt, onion, garlic, ginger and spices and blitz until thoroughly mixed. Add to the chicken/prawns/fish marinating already in the lemon and salt and combine, making sure everything is thoroughly covered in the marinade. I find it is easiest to do this using your hands. Cover and leave to marinate for a minimum of 30 minutes or up to 24 hours in the fridge.
Cook
Cook your marinated chicken, fish or prawns as specified in your recipe. This is most likely to be on the barbecue, in the oven or on the hob.
Tikka Marinade
Warmly spiced with the flavours of cumin, coriander, cardamom, chilli and garam masala, you can use this marinade with chicken, prawns and fish.
Ingredients
- 400 – 600g grams chicken breast or thigh, fish or prawns
- 1 lemon, juice only
- ½ teaspoon fine salt
Marinade:
- 100g plain yoghurt
- ½ red onion, peeled and chopped (around 65g prepared weight)
- 16g/4 cloves of garlic, peeled and roughly chopped
- 16g fresh peeled ginger, roughly chopped
- 1½ teaspoons garam masala
- 1½ teaspoon paprika
- ½ teaspoon chilli flakes
- 1½ teaspoons Indian spice mix OR extra ½ teaspoon garam masala, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ¼ teaspoon cardamom powder, ⅛ teaspoon chilli powder (See Recipe Notes.)
- 1 tablespoon vegetable oil if cooking the chicken in the oven
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Mix the salt with the lemon juice in a glass bowl and add the chicken/fish/prawns. Mix well and leave on one side to marinade for 30 minutes.
-
Make marinade: put all the marinade ingredients in the food processor and blitz until throughly blended.
-
When the chicken/fish/prawns has been marinading in the lemon juice and salt for 30 minutes, add the marinade and mix thoroughly. I find it is easiest to use your hands.
-
Cover and leave to marinade for a minimum of a further 30 minutes or up to 24 hours in the fridge.
-
Cook the chicken/fish/prawns in accordance with your relevant recipe.
Recipe Notes
Equipment:
- chopping board and knife
- kitchen scales and measuring spoons
- citrus reamer
- food processor/blender
- barbecue or oiled baking sheet (line with foil or baking parchment if your food is likely to stick on the tray) or frying pan or griddle
- hot plate and foil to cover when resting the meat
Indian Spice Mix
See here for the Indian Spice mix recipe. Alternatively you can use:
- extra ½ teaspoon garam masala
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- ¼ teaspoon cardamom powder
- ⅛ teaspoon chilli powder
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