What do you guys do with excess marinade once you've taken the chicken/lamb out for cooking? If there is anything that is...

I'm always left with a good batch of marinade afterwards, and always end up throwing it away.  Then one day I was thinking, 'this is just a waste'.

Hi

That is a good question! - it does seem such a shame to throw a nice marinade away.

The book that some on this site love to hate "Undercover Curry" (http://www.undercovercurry.com/) suggests adding tikka marinade amongst others so several dishes to add more flavour.

I have personally done this with a tablespoon or two to a generic curry and it does add an enjoyable new dimension. Not sure it was recognisable as a regular BIR dish, but a tasty change none the less.

Cheers

Hi logie,

You can freeze it, with or without uncooked meat in it (ready for your next tikka/tandoori).

Quote from: logie48 on January 18, 2011, 02:09 AM
What do you guys do with excess marinade once you've taken the chicken/lamb out for cooking? If there is anything that is...

I'm always left with a good batch of marinade afterwards, and always end up throwing it away.  Then one day I was thinking, 'this is just a waste'.

I never really end up with too much marinade left. But what I do have I use to baste the chicken while it is cooking on the BBQ which keeps it nice and moist

hi you could use it in your CTM adding a couple of chefs spoons as well as base sauce then just add coconut powder and sugar and finish with cream and coriander, so there will be no need to make any red masala paste!

regards
gary

the peace of mind is in producing a "concentrated" marinade so that there is very little to chuck - the lasan recipe is a good example.

if making CTM that night i would add a little ~1 to 2 tbsp after the base.

Quote from: JerryM on January 18, 2011, 06:44 PM
the peace of mind is in producing a "concentrated" marinade so that there is very little to chuck - the lasan recipe is a good example.

if making CTM that night i would add a little ~1 to 2 tbsp after the base.

Touche!! My marinade always ends up quite thick after having been in the fridge for 48 hours. Hence the little left for basting with when the chicken is on the BBQ

Must admit, I'd never thought of adding it to a CTM before, so thanks for the tip guys

Thanks for the replys guys.

I've noted a few of these tips for next time.  Much appreciated.