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Details
No added MSG, preservatives or artificial colours. Gluten free. Serves 4. The Tandoori Tikka marinade helps you recreate a classic Northern Indian entree of mildly-spiced meats. Best cooked with a grill or oven. Vegetarian Society Approved. Product of Thailand.
Ingredients
Soybean Oil, Distilled Vinegar, Garlic, Salt, Ginger, Ground Paprika, Lemon Juice, Cumin, Coriander, Herbs and Spices, Red Chilli, Sesame Oil, Black Pepper.
Directions
Indian Tandoori Tikka (Serves 4): 1 packet Indian Tandoori Tikka Marinade; 450 g (1 lb) skinless, boneless chicken or lamb, cut into 3 cm (1 inch) cubes; 1/4 to 1/2 cup (55-110 ml) plain yoghurt, beaten; butter for basting; sliced lemon and/or salad as garnish (optional). Step 1: Marinate meat with Marinade with yoghurt. Cover and leave for 1 hour or more. Step 2: Thread meat onto wooden or metal skewers. Step 3: To Charcoal/Electric rill: Grill for8-10 minutes. Brush at least twice with butter and remaining marinade. Turn skewers occasionally. Garnish and serve hot. Cooking Tips: (A): To obtain a brighter colour, you may add paprika, saffron or a few drops of orange food colouring to marinade. (B): If whole chicken pieces are used, marinate overnight and roast for 30-40 minutes at 375 degrees F (190 degrees C). Keep away from direct sunlight and store in cool dry place. Once opened, use immediately.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 35
- Total Fat 3g5%
- Saturated Fat 0g0%
- Cholesterol 0mg0%
- Sodium 460mg19%
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 0g
Details
No added MSG, preservatives or artificial colours. Gluten free. Serves 4. The Tandoori Tikka marinade helps you recreate a classic Northern Indian entree of mildly-spiced meats. Best cooked with a grill or oven. Vegetarian Society Approved. Product of Thailand.
Ingredients
Soybean Oil, Distilled Vinegar, Garlic, Salt, Ginger, Ground Paprika, Lemon Juice, Cumin, Coriander, Herbs and Spices, Red Chilli, Sesame Oil, Black Pepper.
Directions
Indian Tandoori Tikka (Serves 4): 1 packet Indian Tandoori Tikka Marinade; 450 g (1 lb) skinless, boneless chicken or lamb, cut into 3 cm (1 inch) cubes; 1/4 to 1/2 cup (55-110 ml) plain yoghurt, beaten; butter for basting; sliced lemon and/or salad as garnish (optional). Step 1: Marinate meat with Marinade with yoghurt. Cover and leave for 1 hour or more. Step 2: Thread meat onto wooden or metal skewers. Step 3: To Charcoal/Electric rill: Grill for8-10 minutes. Brush at least twice with butter and remaining marinade. Turn skewers occasionally. Garnish and serve hot. Cooking Tips: (A): To obtain a brighter colour, you may add paprika, saffron or a few drops of orange food colouring to marinade. (B): If whole chicken pieces are used, marinate overnight and roast for 30-40 minutes at 375 degrees F (190 degrees C). Keep away from direct sunlight and store in cool dry place. Once opened, use immediately.
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