Patak's Tikka Marinade Paste 300 g

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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.

Add the garam masala and the parika to the butter and stir. Leave to one side whilst you grill the cornIn a small saucepan, melt the butter over a medium heat. The moment the butter starts foaming and going a deep golden colour, turn the heat off. Homemade tikka masala curry paste is a fabulous mixture of spices, garlic, ginger, chilli and tomatoes. Once you make it, you have the perfect base marinade and sauce flavour ready for any masala you want to make. 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.

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. 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. Please note: the longer you can marinade any of the below suggestions, the further the depth of flavour.

There is a problem with thigh however. Many people falsely believe that it is undercooked. The meat is naturally red and juicy. Optional: Rotate the kebabs over an open flame to char the outside for a delicious smokey flavour and colour. This makes ALL the difference. You can also grill these mushrooms on the barbecue. This gives them a lovely flavour. Turn them often and baste with marinade as required. You might like to prepare a good tarka dal, chana dal or the slowly cooked and amazing dal makhani.

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.

Marinate the protein/veg for a minimum of 30 minutes to give the ingredients time to get acquainted.

Soak them skewers! Yes... please make sure you allow your wooden skewers to soak for around 15min, this stops them from burning. 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. 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. The recipe for the tikka marinade contains all my favourite spices - cumin, cayenne, paprika, cinnamon, coriander and turmeric as well as ginger and garlic. 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 barbecueFor 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: 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). Mushroom tikka is such a forgiving recipe. You can really use any stuffable mushrooms of your liking (is stuffable a word? It should be!). That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible.