This week, the good chef presents a tasty and versatile tandoori marinade – perfect for the protein(s) of your choice – plus a cool and crunchy cucumber raita, a yoghurt-based side dish best enjoyed with rice or flatbreads. You’ll be surprised by how quick and easy these are!
It’s best to store your batch of marinade in the freezer if you’re not using it all up at once. Bust it out when you need to add depth and flavour to a chicken, beef, lamb or even fish dish.
Wondering what to cook with this delicious marinade? Check back in soon for Chef Tim’s own recipe for tandoori… hmm, perhaps we won’t give too much away just yet!
Tandoori marinade (serving: 1.15kg)
Ingredients
- 800g yoghurt
- 200g ginger garlic paste (click here for recipe)
- 20g salt
- 40g chicken powder
- 10g chicken bouillon
- 10g cumin powder
- 10g coriander powder
- 40g chilli powder
- 4g garam masala
- 1 lemon to juice
- 4g liquid red colouring
Method
- In a blender, blend the ginger garlic paste using a little bit of the yoghurt.
- Once smooth, place in a mixing bowl, add all other ingredients, and mix well with whisk to combine.
- Transfer to a clean container, cover, and keep chilled or frozen as desired.
Shelf life: 2 days chilled
Cucumber raita
Ingredients (serving: 500g)
- 500g whole weight Japanese cucumbers
- 150g yoghurt
- 15g finely chopped red onions
- 1g julienned curry leaves
- 1g julienned mint
- 1g fine salt
- 1/2 lime to juice
Method
- Rinse the cucumbers, place them on a cutting board, and trim the ends.
- Cut them into quarters lengthwise and remove the seeds. Besides having no flavour, the seeds may cause a watery or soupy raita instead of a thick and luscious one.
- Next, cut each quarter into halves lengthwise. Dice and place in a mixing bowl.
- Mix with the rest of the ingredients and transfer to a clean container. The mint and curry leaves will help accentuate the flavours of the cucumbers.
- Cover and keep chilled for an hour or overnight before serving.
Shelf life: 3 days chilled
Tip: Add your own twist to the raita by adding tomatoes, carrots, raisins, grapes, orange segments and so on.
‘Tim Cooks’ is presented by ChefHub, KitchenPlan, Hotelware Concept and Visionary Solutions.
Check out other recipes from Chef Timothy Sebastian here.