Four Chicken Marinades: Peri Peri, Malai Tikka, Shawarma Tikka, and Green Tikka

Ingredients

• Chicken (Amount not specified; use with any of the marinades below.)
• Salt water (For soaking the chicken for at least 20–30 minutes; proportions not specified.)
• 1 tsp Salt (Peri peri marinade.)
• 0.5 tsp Chili flakes (Peri peri marinade.)
• 0.5 tsp Black pepper (Peri peri marinade.)
• 0.5 tsp Red chili powder (Peri peri marinade.)
• 1 tsp Paprika powder (Peri peri marinade.)
• 1 tsp Coriander powder (Peri peri marinade.)
• 1 tsp Oregano (Peri peri marinade.)
• 1 tsp Brown sugar (Peri peri marinade.)
• 2 tsp Ginger-garlic paste (Peri peri marinade.)
• 3 tsp Lemon juice (Peri peri marinade.)
• 2 tbsp Oil (Peri peri marinade.)
• 0.5 tsp Salt (Creamy malai tikka marinade.)
• 0.5 tsp Black pepper (Creamy malai tikka marinade.)
• 0.5 tsp Whole spice mix (Creamy malai tikka marinade.)
• 0.5 tsp White pepper (Creamy malai tikka marinade.)
• 0.5 tsp Kasuri methi (Dried fenugreek leaves.)
• 1 tsp Ginger-garlic paste (Creamy malai tikka marinade.)
• 3 tbsp Lemon juice (Creamy malai tikka marinade.)
• 1 tsp Green chilies (Source reads “Itsp”; interpreted as 1 tsp.)
• 1 tbsp Oil (Creamy malai tikka marinade.)
• 2 tbsp Yogurt (Creamy malai tikka marinade.)
• 3 tbsp Cream (Creamy malai tikka marinade.)
• 0.5 tsp Salt (Shawarma tikka marinade.)
• 0.5 tsp Black pepper (Shawarma tikka marinade.)
• 0.5 tsp Coriander powder (Shawarma tikka marinade.)
• 0.5 tsp Red chili flakes (Shawarma tikka marinade.)
• Turmeric (A pinch; shawarma tikka marinade.)
• Red food color (Amount not specified.)
• Yellow food color (Amount not specified.)
• 1 tbsp Vinegar (Shawarma tikka marinade.)
• 1 tbsp Soy sauce (Shawarma tikka marinade.)
• 1 tbsp Chili sauce (Shawarma tikka marinade.)
• 1 tsp Ginger (Shawarma tikka marinade.)
• 1 tsp Garlic (Shawarma tikka marinade.)
• 2 tbsp Oil (Shawarma tikka marinade.)
• 1 tbsp Yogurt (Green tikka marinade.)
• 1 tsp Ginger (Green tikka marinade.)
• 1 tsp Garlic (Green tikka marinade.)
• Green chili paste (Amount not specified.)
• 1 tsp Salt (Green tikka marinade; source reads “Itsp,” interpreted as 1 tsp.)
• 1 tsp Coriander powder (Green tikka marinade; source reads “Itsp,” interpreted as 1 tsp.)
• Dried fenugreek leaves (Sukhi methi; amount not specified.)
• 2 tsp Lemon juice (Green tikka marinade.)
• 2 tbsp Oil (Green tikka marinade.)
• 1 tbsp Coriander paste (Green tikka marinade.)
• 2 tbsp Cream (Green tikka marinade.)

Steps

1. 1

   Soak the chicken in salt water for at least 20–30 minutes to help make it more tender.

2. 2

   For the peri peri marinade, combine the salt, chili flakes, black pepper, red chili powder, paprika, coriander powder, oregano, brown sugar, ginger-garlic paste, lemon juice, and oil.

3. 3

   For the creamy malai tikka marinade, combine the salt, black pepper, whole spice mix, white pepper, kasuri methi, ginger-garlic paste, lemon juice, green chilies, oil, yogurt, and cream.

4. 4

   For the shawarma tikka marinade, combine the salt, black pepper, coriander powder, red chili flakes, turmeric, red and yellow food colors, vinegar, soy sauce, chili sauce, ginger, garlic, and oil.

5. 5

   For the green tikka marinade, combine the yogurt, ginger, garlic, green chili paste, salt, coriander powder, dried fenugreek leaves, lemon juice, oil, coriander paste, and cream.

6. 6

   Use one of the prepared marinades with the soaked chicken. The source does not specify the marinating duration or cooking method.

Notes

The source provides marinade ingredients and a tenderizing salt-water soak, but does not specify the amount of chicken, the final marinating time, or how to cook the marinated chicken. “Itsp” was interpreted as 1 tsp where applicable.

Nutrition per serving

• main
• chicken
• high-protein
• marinade
• South Asian
• spicy
• grilled
• meal prep