Delhi Baste or Marinade

Use this Indian style marinade to spice up and spark some interesting flavour on your next BBQ or roast. Ideally marinade for as long as you have time but 10 minutes or so will still give you the gooey, caramelised bits we all love. This can also be done in the oven if you don't want the mess to deal with. 

Works a treat on a roast pumpkin as well so don't think this is just for the meatlovers!

So I haven't given you an exact recipe.....that's ok! Pop in the comments if you want to know any cooking times but generally speaking you just need to cook as you normally would a piece of chicken, lamb or steak. If you haven't cooked like that in the oven before then just keep the temperature high and the time short to get the crispy and browned result. If you have it too low then the meat will just stew in the juices.

Picture this smothered all over and inside your next roast chook! Oh stop it! 

You are safe to boost the salt and the spice when you marinade like this because there is less actual spice that goes on the produce and some gets left in the pan (we have fights over who scrapes those little bits out!). Don't be scared with using large amounts - you want to taste it amongst all the other foods on your plate.

Delhi Marinade

Delhi Marinade

Perfect for BBQ or oven baked meats or vegetables.

Ingredients

  • 1 cup of natural yoghurt or coconut cream
  • 2 tablespoons of Delhi Secret Spice or other curry paste or powder
  • 1 teaspoon of unrefined salt
  • 1 tablespoon of lemon juice (optional)

Instructions

  1. Mix together in a bowl
  2. Slather all over your favourite meat
  3. Marinade for as long as you have time. The longer the better
  4. Using tongs, lift the meat out of the paste and allow the excess to drip off
  5. Grill or bake in a hot oven or use the BBQ if you’re happy to clean up!
  6. Use a silicone baking mat for an easy clean up (they’re a dream!)

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