The best chicken tikka marinade ever

I went through a phase of trying to make as good a curry as you can get from a takeaway, I am still searching for a recipe for the ever elusive South Indian Garlic Chilli Chicken! However on my curry journey I came across a few recipes which are complete winners, one of which is the recipe I am about to show you.
Now I am not sure where I could put this recipe as it could easily be a good and a bad recipe, I guess it depends on what you would use it in (mine went into an exceptionally calorific curry). I am not going to give syn values at the moment because I can’t be bothered but if anyone wants me to please just let me know and I will update it.

Now this is not my recipe but was added by Blade1212 on a fantastic website called crO which you can findhere, and the recipe can be found here also. I am going to add the recipe this time though because I have taken about a million pictures to show the steps involved. Silly me though, forgot to take pictures of the finished article but I can assure you they were absolutely fabulous!
Serves: 4-6 people

Ingredients:
600g Chicken – 4 or 5 breasts
1 heaped tbsp Pataks tandoori curry paste (the KEY ingredient as it includes lots of tamarind)
1 tsp mint sauce (Could use reduced sugar one to make it free)
1 heaped tsp garlic paste
1 tsp ginger paste
2+2 tbsp lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture (equal parts ground coriander, turmeric, garamasala, curry powder).
1/4 tsp red food colouring
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil – Could leave out also
3 tbl water
You can see the ingredients below

Chop the chicken breasts into bite size pieces and place in a bowl. Then mix in 2 tbsp of lemon juice to the chopped chicken and leave for 15 mins

Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice)
As you can see I pretty much buggered up this montage, my first time and I didn’t realised it was saving all the changes. Oh well you live and learn.

Add the chicken to the spice mixture , cover and leave in fridge for 2 hours minimum. I went for 24 hours.

Thread the chicken onto skewers making sure to leave a small gap between each piece
Place the skewers onto a tray, preferably one that is deep so the chicken is suspended.
Please the tray with the chicken into a pre-heated oven at 200 degrees celcius, and turn after about 10 mins
Cook for a further 5 mins and remove a piece to check it is cooked. Once the chicken is cooked remove from the skewers and serve as is or add to any curry that you like.

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