Tamarind Tree Gourmet Recipes.

Ingredients: 500gms chicken legs 1 tablespoon Coriander and Ginger Tandoori paste 1 tablespoon chickpea flour 1 tablespoon natural yoghurt 1 tablespoon olive oil To serve Rice and lemon pickle.   Method: Score chicken legs. Prepare a marinade mix of tandoori paste,  chickpea flour, yoghurt, olive oil and salt. Leave to marinade overnight. Cook on BBQ or roast in a 200 degree oven for 45 – 50 minutes. Alternatively, place chicken legs in air fryer basket and cook on 185 degrees for 25-30m minutes. Serve on a bed of rice with lemon pickle or mango chutney.

Grandpa’s VindalooThe word “vindaloo” is derived from a Portugese dish of meat marinated in wine vinegar and spices which Portugese sailors used during their voyages. Like my grandpa used to make, this vindaloo is pleasantly spicy and has a distinct flavour of garlic, ginger, black cumin and red chilli with the tangy sweetness of balsamic vinegar. Sauté 1kg of your choice of protein or veggies in a little oil. Add 1 jar of Vindaloo curry paste and 1 jar of water. Stir - Boil - Simmer - Cook. Finish with a dash of balsamic vinegar. To spice up, add extra...

Chicken Tikka Skewers  Dice 500g chicken. Add 1tbsp Classic Tikka Tandoori Paste, 1tbsp chickpea flour, 1tbsp yoghurt, 20ml oil and salt. Mix to coat. Marinate overnight. Thread chicken on skewers and cook on BBQ or in preheated oven at 200℃ . 5. Serve on a bed of rice with raita or use it to make Butter Chicken curry. To spice up, add extra ginger, garlic and chilli at Step 2. Enjoy!