Ingredients
Tandoori Marinade
- 1 heaped teaspoon cumin seeds
- Small bunch of mint (so you have about 1 tablespoon when chopped)
- Small bunch of coriander (so you have about 1 tablespoon when chopped)
- 2.5 cm piece fresh root ginger
- 1 clove garlic
- 75 grams natural yogurt
- 75 grams Milk
- 2 tablespoons tandoori masala (see my other recipes)
- 1 tablespoon mild curry powder or paste (see my other recipes)
- 2 teaspoons garam masala
- 1/2-4 teaspoons chilli powder (optional)
- 2 tablespoons lemon juice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place cumin seeds in TM bowl and dry roast for 2 minutes 100 degrees speed 1
Mill for 2 minutes speed 9. Set aside
Place coriander, mint, garlic and fresh ginger in TM bowl and chop for 3 seconds on speed 7. Scrape down.
Add all the remaining ingredients including the reserved cumin seeds and mix for 5 seconds on speed 5.
Tandoori Marinade
Tip
This is a great marinade for making chicken tikka. Once you have made the marinade you can just add the chicken and mix for 5 seconds, reverse, speed 3. Refrigerate for a minimum of 6 hours, preferably 24.
Recipe converted by Nicky Parsons from Sainsburys Curry book by Pat Chapman
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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