Old favourites: tikka marinade

Tikka marinade

Use for about 1kg cubed meat or tofu

30ml vegetable oil
30g fresh ginger root, grated
30ml tomato puree
2 large cloves garlic, peeled and crushed
15ml lemon juice
1 large green chilli, finely chopped
10g salt
5ml ground cumin
5ml ground coriander seeds*
5ml chilli powder
25g fresh coriander, chopped
15ml natural whole milk yoghurt

Mix all the ingredients together. The marinade can be stored in a covered container in the fridge for up to five days.

Mix the cubed meat or tofu through the marinade. Cover the container and leave to marinade in the refrigerator overnight.

Preheat the grill to its highest setting. Arrange the meat in a single layer, smoothing out the marinade to give a thin, even coating.

Place the tray under the grill. Turn to ensure all sides get nicely charred. Grill until the meat is cooked  – in the case of chicken until the juices run smooth; in the case of beef cook to your liking; in the case of tofu, until it is browned all over. The outside should be slightly charred all over.

*Make sure you grind these from scratch just before using – the flavour doesn’t keep.

5ml = 1 tea spoon
10ml = 1 dessert spoon
15ml = 1 table spoon

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