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The smell of the Malai Murgh Tikka Marinade cooking with its moist juices is mouth-wateringly good. Sprinkled with chaat masala served in flat bread with a dollop of freshly made mint chutney and some salad, it is a perfect appetizer
The smell of the Malai Murgh Tikka Marinade cooking with its moist juices is mouth-wateringly good. Sprinkled with chaat masala served in flat bread with a dollop of freshly made mint chutney and some salad, it is a perfect appetizer
World Cup Platter (Mixed)
Cooking Method: Fish Tikka
Pre-cooking prep:
Remove the seafood along with marinade out of the packet and place it in a bowl. Toss and massage the seafood, so as to refresh the marinade.
On the hob method:
Place a non stick frypan over a medium flame. Swirl a teaspoon of oil and let it warm up. Place the fish one at a time allowing the fish to sear on the bottom of the pan. When the side browns, turn it over and allow the other side to brown too.
Zaffrani Prawns
Balsamic vinegar
Honey
Chilli
Herbs
Thyme
Rosemary
