Tikka Marinade - ex Ravi chef discussions with an old Dubai expat:
2 Cups plain yoghurt,
2/3 green chillies,
about a golfball size of grated green ginger,
3 large cloves of garlic,
1 and half tsp of salt,
1 teaspoon black cummin,
1 teaspoon red chilli powder,
1 and half teaspoons of garam massala,
a good slug of vinegar, 2
tablespoons of olive oil,
half a teaspoon each of red and yellow food colour.
Food process and/or beat until really smooth.
This should make about half a pint of marinade.
Use accordingly on lamb or chicken.
Thank you Ghoulie
Ive Just mixed up some Tandoori mix for tomorow night
I have some yogurt left over I will give a test ;)
hi michael.t - how did it go? I tried it last week - it was quite good - but not as hot as the Ravi version / my liking - so when I do this next, I will reduce yogurt by half and double chillies and use more as stronger coating to marinade in before cooking
Very nice indeed
Must admit I don't really measure so I only used a few table spoons of yogurt and added some chilli pwd
so mine turned out better than yours ;D
Seriously it was nice to try a recipe with out using the brought pastes
IT was in a tandoor and finished off with a squeeze of lemon and sprinkling of coriander
well done
nice to hear it turned out well michael
Here is my uprated version of the Ravi tikka marinade - got one on the go right now for tonight
I amended to :-
1 Cup plain yoghurt,
1 large green fresh chillie,
20 small (1/2?) dried homegrown chillies
about a golfball size of grated green ginger,
3 large cloves of garlic,
1 tablespoon of salt,
1 teaspoon black cummin,
1 teaspoon red chilli powder,
1 and half teaspoons of garam massala,
a good slug of vinegar,
2 tablespoons of olive oil,
no colouring agent
Food process and/or beat until really smooth.
This should make about 1/4 pint of marinade - use as a coating on slashed chicken.
I use this on 4x large chicken breasts (cut into cubes for a skewer kebab style) & 4x wings
BBQ on a charcoal bbq.
Wow, that sounds quite hot with all those chillies in it, sounds good though, thanks for sharing and updating :)
Not overly hot Kylie - remember - these are quite small home grown (UK) 1/2" chillies that are oven dried when harvested. The marinade gives a nice spicy zing to the chicken. I put 25 of my chillies in the last one and whilst my daughter & husband & granddaughter liked it (me too!) - my wife thought it was bit on the 'hot' side for her - so it's back down to 20 on the next one
Hi,
Interested if you have any of the other Ravi's recipes, butter chicken, kadai etc, or base gravy etc.
Visit Ravi's a lot and be great to be able to make some at home also.
Thanks again for your other Ravi's recipes.
Just to advise since writing this uprated recipe version with my home grown 20x small chillies - the chillies i grew were of the Super chilli variety - about 1/2" long - this variety has a 50,000 Scoville rating - so if you know your chilli scoville rating, you can adjust the numbers accordingly.