The Best Chicken Tikka Marinade Ever

I went through a phase of trying to make as good a curry as you can get from a takeaway, I am still searching for a recipe for the ever elusive South Indian Garlic Chilli Chicken! However on my curry journey I came across a few recipes which are complete winners, one of which is the recipe I am about to show you.

Now I am not sure where I could put this recipe as it could easily be a good and a bad recipe, I guess it depends on what you would use it in (mine went into an exceptionally calorific curry). I am not going to give syn values at the moment because I can’t be bothered but if anyone wants me to please just let me know and I will update it.

Now this is not my recipe but was added by Blade1212 on a fantastic website called crO which you can findhere, and the recipe can be found here also. I am going to add the recipe this time though because I have taken about a million pictures to show the steps involved. Silly me though, forgot to take pictures of the finished article but I can assure you they were absolutely fabulous!

Serves: 4-6 people


600g Chicken – 4 or 5 breasts

1 heaped tbsp Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)

1 tsp mint sauce (Could use reduced sugar one to make it free)

1 heaped tsp garlic paste

1 tsp ginger paste

2+2 tbsp lemon juice (Jiff is ok)

1/2 tsp chilli powder

1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder).

1/4 tsp red food colouring

1 lvl tsp methi

1 lvl tsp salt

2 tbl veg oil – Could leave out also

3 tbl water