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. Add a little yoghurt to give the marinade body and tang. You can add a squeeze of lemon as well as yoghurt. Using up the leftovers is something I love. In fact, as you can see from my Cook Once Eat Twice recipe collection, I love recipes that make enough for two or more meals. Fresh garlic: Fresh garlic cloves will give the best flavour for this tikka paste, but a teaspoon of jarred or granulated garlic could be used instead. You might like to prepare a good tarka dal, chana dal or the slowly cooked and amazing dal makhani.

Marinating meats has two advantages. The first is flavour and the marinade also helps tenderise the meat. If the blender has trouble getting going add another half tablespoon of oil of tomato puree. then after this add small amounts of tap water in between blending, until you are happy with the consistency. Invest in your spices. There might seem like a lot of spices here, but if you're cooking a lot of Indian cuisine at home, you should invest in a spice tin, or a Masala Dabba as they're traditionally called. These spice tins usually contain 7-9 pots where you can store the most commonly used, for you to open up whenever you want.

How to serve tandoori chicken.

That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible. 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.

Homemade tikka masala curry paste is a fabulous mixture of spices, garlic, ginger, chilli and tomatoes. Once you make it, you have the perfect base marinade and sauce flavour ready for any masala you want to make. Be sure to keep it covered in the fridge. Special equipment for this vegetarian stuffed mushroom recipe Mushroom tikka is such a forgiving recipe. You can really use any stuffable mushrooms of your liking (is stuffable a word? It should be!). The marinade should be strong because what you’re putting it on is probably pretty bland. Taste it and remember to be bold with the flavours.

How to use our Tikka Paste

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. There is a problem with thigh however. Many people falsely believe that it is undercooked. The meat is naturally red and juicy. For the biggest flavours, use whole spices where possible. Grind them yourself and smell the difference between this and the pre-ground spices in your cupboard.