A medium-heat blend of ground spices including
ginger and roasted coriander seed, combined with garlic and coriander
leaf. Ideal for Chicken Tikka and Chicken Tikka
Heat Level 2 - Medium
1 tsp lemon juice
2 tbs Schwartz Tikka Curry Spices
3 tbs light olive oil
100g (4oz) Greek yoghurt
450g (1lb) boneless, skinless chicken breasts, cubed
25g (1oz) butter, melted
Whisk lemon juice, Tikka Curry Spices and oil into yoghurt, add
chicken and coat thoroughly. Cover and leave to marinade in the
refrigerator for 30 minutes, or for best results overnight.
Remove from the refrigerator and stand in a cool place for half an
hour before cooking.
Pre-heat grill to medium, thread chicken onto skewers and grill
for 4 minutes on each side.
Mix the left over marinade with melted butter and brush chicken
generously with the mixture. Grill for a further 3-4 minutes on each
side or until chicken is charred and cooked through.
Make a Creamy Chicken Tikka Masala, using chopped tomatoes,
double cream, Schwartz Tikka Curry Spices and cooked Chicken Tikka
Spices (Ginger (18%), Cardamom, Cinnamon, Nutmeg,
Cayenne Pepper, Turmeric, Cloves, Black Pepper), Gram Flour, Garlic Powder
(17%), Salt, Roasted Spices (Cumin, Coriander Seed (3%)), Honey Powder
(Maltodextrin, Honey), Coriander Leaf (2%), Colour (Paprika
Recipes using Tikka Curry Spices