Pork Tikka

Name: Pork Tikka
Yield: Serves 4
Cuisine: India
Ingredients: 25 g (¾ cup) coriander (cilantro) leaves; 125 ml (½ cup) oil; 1 tablespoon garam masala; 1 green chilli, roughly chopped; 2.5 cm (1 inch) piece of ginger, roughly chopped; 1 garlic clove, roughly chopped; 1 large red onion, roughly chopped; 250 ml (1 cup) thick plain yoghurt; 500 g (1 lb 2 oz) pork tenderloin, centre cut, cut into 2.5 cm (1 inch) cubes; ½ pinch ground black pepper; ¼ teaspoon chilli powder; ½ tablespoon garam masala; ½ tablespoon ground cumin; 1 teaspoon ground coriander; 5 cm (2 inch) piece of ginger, roughly chopped; 1 onion, roughly chopped; 3 garlic cloves, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Encrusted in spices and mouthwateringly tender on the inside, Pork Tikka is a popular dish in Punjabi Dhabas (Roadside Restaurants) and at street stalls. It is often served with chapatis, roti or naan and chutney on the side.

Ingredients

Marinade

1 onion, roughly chopped
3 garlic cloves, roughly chopped
5 cm (2

Asia
India
Side dish
Gluten-free
Spicy

Method

To prepare the marinade, finely chop the onion, garlic and ginger in a food processor or, if you don’t have a processor, with a knife. Add the spices and yoghurt to the paste and mix through.

Put the pork in a bowl, add the marinade and mix well. Cover and marinate in the fridge for 2 hours or overnight.

To make the sauce, finely chop the onion, garlic, ginger, chilli and corian