Ingredients: Salt, Paprika, Kashmiri Chilli Powder, Garam Masala, Coriander, Citric Acid, Turmeric, Black Pepper, Mint, Fenugreek

Allergy Advice: Produced on a site that handles milk 

Spices have a shelf life of around 6-12 months if kept in ideal conditions. They can be kept longer than this but will start to lose their pungency. 

STORAGE TIPS

Keep Cool, Dark & Dry: Store in a cool, dark cupboard away from sunlight.

Seal Tight: Ensure the packet is sealed tightly after each use or keep the spices in an airtight container such as a jar.

Avoid Moisture: Keep away from stoves and sinks to prevent humidity.

Use Clean Spoons: Avoid cross-contamination with wet or used spoons.

Chicken Tikka Recipe
Serves 4 | Cooking Time: 25 Minutes + 2.5 hours Marinating

Ingredients

• 2 teaspoons (25g) garlic paste
• 2 teaspoons (25g) ginger paste
• Juice from half a lemon (optional)
• 3 heaped tablespoons (100g) plain yoghurt
• 1kg (approx 4) chicken breasts cut into 2" cubes
• 3 tablespoons (30ml) vegetable oil
• 30g (1 sachet) East at Home tikka marinade spices

Step 1: First marinade

1. In a bowl mix garlic paste, ginger paste, lemon juice and yoghurt. Rub into the chicken and marinate for 30 mins.

Step 2: Second marinade with spices

1. Add 1 tikka marinade spice sachet and oil to chicken and mix well. Marinate for 2 hours or overnight in fridge.

Step 3: Cook the chicken tikka

1. Remove from fridge and thread chicken pieces onto skewers.
2. Preheat oven, air fryer or grill to full heat and cook chicken skewers for 10-15 mins, brush with oil and turn occasionally.
3. Chicken is ready when white in middle & edges lightly charred.

Tip:

• Add chunks of peppers and onions to the second marinade and cook with the chicken to make a delicious shashlik.