Add the garam masala and the parika to the butter and stir. Leave to one side whilst you grill the corn If you don’t, they will almost certainly burn in the oven or on the barbecue. How to get a tandoori flavour without a tandoor or barbecue

For the biggest flavours, use whole spices where possible. Grind them yourself and smell the difference between this and the pre-ground spices in your cupboard. Red chilli pepper: The chillies used here will ultimately determine how hot your curry is. So if you like it spicy then use hotter chillies. Use the smaller, thinner finger chillies for extra heat or use the larger red chillies for a milder flavour. If you would prefer no spice at all then just replace the chillies with red bell pepper (capsicum). Add a little yoghurt to give the marinade body and tang. You can add a squeeze of lemon as well as yoghurt. This being said, you can also try this recipe with Portobello mushrooms. This will mitigate the need to use any skewers; you can grill the mushrooms directly on a barbecue or in the oven. 5 Tips for Perfect Tandoori Marinade Using your hands, mash all these ingredients together to form the kebab mixture. It will feel dry intially but as you keep squeezing everything together, you will find that they come together nicely.Divide this mixture into 10-12 portions (depending on whether you would like them to be slightly larger or slightly smaller) and shape the kebabs into patties. Fresh ginger: Use fresh ginger if you can get hold of it. If not, a teaspoon of ginger paste, jarred ginger or ground ginger will work just fine. Bring a large pan of water to the boil, then add salt and turmeric. Place the mushrooms in the pan and bring the the boil. Cover and simmer for 5 minutes. That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible. Marinate the protein/veg for a minimum of 30 minutes to give the ingredients time to get acquainted.

Carefully remove the stems from the button mushrooms, taking care not to break the mushroom caps. Set the stems aside for use in another recipe. The marinade should be strong because what you’re putting it on is probably pretty bland. Taste it and remember to be bold with the flavours. Heat a griddle pan over a medium to high flame. Cook the corn in the griddle pan until it is a little charred in places, and then remove the cobs fromthe pan.You might like to prepare a good tarka dal, chana dal or the slowly cooked and amazing dal makhani. As soon as you’ve taken the corn out of the griddle pan, brush the cobs with the spiced butter. Scatter the coriander over the corn (plus an extra pinch of paprika, if you like the colour) and place the lime wedges around the corn so that each person can squeeze the lime juice over their corn just before eating it.

The recipe for the tikka marinade contains all my favourite spices - cumin, cayenne, paprika, cinnamon, coriander and turmeric as well as ginger and garlic. Roasted gram flour is the one. Toast up a tablespoon or so in a dry frying pan until it turns nutty and aromatic. The colour will change from pale yellow to slightly pink in under 2 minutes. Stir it all the time. Along with the yoghurt, this will really help the spices cling to your paneer/veg/other ingredients.

Mango Chutney

Fresh garlic: Fresh garlic cloves will give the best flavour for this tikka paste, but a teaspoon of jarred or granulated garlic could be used instead. Using up the leftovers is something I love. In fact, as you can see from my Cook Once Eat Twice recipe collection, I love recipes that make enough for two or more meals. For the recipes below, mix your Pure Punjabi Tikka Paste, according to your instructions on the side of the jar. Once the marinade is mixed, you can use the paste on:

Drain the mushrooms and put them in a tray lined with kitchen towel. Take another sheet of kitchen towel and gently press the mushrooms to remove excess moisture. Take care not to press them too hard or they will break. Set aside while you make the stuffing and marinade. Measurements:For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.I promise you that even if you only have a half hour to marinate your meat, you will still love it. This marinade works so well and tastes amazing.