Marinating meats has two advantages. The first is flavour and the marinade also helps tenderise the meat. 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 a wide frying pan, heat sunflower oil over a medium flame (you want enough oil to allow the kebabs to shallow fry, so roughly a few cm worth). 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

Please note: the longer you can marinade any of the below suggestions, the further the depth of flavour. That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible. Soak them skewers! Yes... please make sure you allow your wooden skewers to soak for around 15min, this stops them from burning. It only takes 5 minutes and uses simple everyday ingredients. An easy blender curry, or Thermomix tikka paste. Make it in a food processor or you can bash it out with a mortar and pestle.

There’s nothing like firing up the tandoor oven and cooking the tikka until they’re just cooked through and lightly charred on the outside. 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. Coriander: Coriander is a great flavour in tikka masala paste and so I don't recommend that you substitute or leave it out. This recipe uses both fresh and ground coriander for full flavour and a burst of colour.

How to use our Tikka Paste

Mushroom tikka is such a forgiving recipe. You can really use any stuffable mushrooms of your liking (is stuffable a word? It should be!). 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. 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. In a small pan, mix together the melted butter and garlic. Cook for 2 minutes and them remove from the heat.

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. I love making curries and have lots of recipes here on Searching for Spice. In fact, I even have a recipe collection devoted entirely to easy homemade curries from scratch!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). The recipe for the tikka marinade contains all my favourite spices - cumin, cayenne, paprika, cinnamon, coriander and turmeric as well as ginger and garlic.

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. 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. Be sure to keep it covered in the fridge. Special equipment for this vegetarian stuffed mushroom recipeIn 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.