Lamb/chicken tikka

This mildly spiced tikka marinade will create deliciously flavoured chunks of meat, which will freeze well for up to 3 months in batches of 3-4 pieces and can be used in any of the curry dishes in this book.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Trim any excess fat from the meat and cut each breast into 3-4 large pieces.

Step 2

In a large bowl, combine the tikka paste, garlic and ginger paste, natural yogurt, vegetable oil, water, lemon juice, mint sauce, natural red food colour (optional), curry powder, coriander powder, cumin powder, caram masala, turmeric, chilli powder, cayenne pepper, dried fenugreek eaves and salt.

Step 3

Mix thoroughly and add the meat. Marinade for at least 4 hours or overnight if possible.

Step 4

Preheat the oven to 200°C/400°F/Gas Mark 6.

Step 5

Arange the tikka pieces on a wire rack over a roasting tray and bake on the highest oven shelf for 7 minutes. Turn the tikka pieces and bake for a further 7 minutes.

Step 6

Turn the tikka pieces once more and bake for a further 5-6 minutes or until just beginning to char. Serve the chicken or lamb tikka pieces as a kebab with Pitta Salad, or cool and freeze for up to 3 months for use in Indian curry dishes.