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. 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.

This being said, you can also try this recipe with Portobello mushrooms. This will mitigate the need to use any skewers; you can grill the mushrooms directly on a barbecue or in the oven. 5 Tips for Perfect Tandoori Marinade Using up the leftovers is something I love. In fact, as you can see from my Cook Once Eat Twice recipe collection, I love recipes that make enough for two or more meals. 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. That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible. 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. Invest in your spices. There might seem like a lot of spices here, but if you're cooking a lot of Indian cuisine at home, you should invest in a spice tin, or a Masala Dabba as they're traditionally called. These spice tins usually contain 7-9 pots where you can store the most commonly used, for you to open up whenever you want. 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. Tikka masala spices: Cumin, garam masala and paprika are used in this recipe as the base for this tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cinnamon and turmeric. 🔪 Step by step instructions

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. 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). I promise you that even if you only have a half hour to marinate your meat, you will still love it. This marinade works so well and tastes amazing. 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. In 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.

More Curry Recipes

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. Soak them skewers! Yes... please make sure you allow your wooden skewers to soak for around 15min, this stops them from burning.