Five recipes with Delta Tang
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1. Delta Tang Gongura Chicken
- 500 g chicken thighs
- 2 tbsp Delta Tang
- 2 tbsp thick yoghurt
- 1 tbsp oil
- 1 tsp ginger-garlic paste
- Salt
Mix everything and marinate for 1–4 hours.
Roast at 220°C or cook in a very hot pan until deeply browned and cooked through.
Finish with a squeeze of lime only if you want extra acidity — the gongura is already doing that job.
The obvious hero recipe.
2. Delta Tang Prawns
- 250 g cleaned prawns
- 1½ tbsp Delta Tang
- 1 tbsp oil
- 1 tsp garlic, grated
- 1 tsp lime juice
- Salt
Marinate for 15–20 minutes.
Get a pan ripping hot and cook the prawns for 2–3 minutes, turning once.
Finish with coriander and a little more Delta Tang.
Sour + hot + sweet prawns = excellent.
3. Delta Tang Paneer Tikka
- 250 g paneer
- 1½ tbsp Delta Tang
- 2 tbsp yoghurt
- 1 tbsp oil
- ½ tsp turmeric
- Salt
- Onion + capsicum
Mix the marinade, coat the paneer and vegetables and leave for 30–60 minutes.
Thread onto skewers and grill at high heat until charred around the edges.
Finish with coriander and lemon.
This is a good one for showing that Delta Tang isn't only for meat.
4. Delta Tang Roast Potatoes
- 500 g baby potatoes
- 1½ tbsp Delta Tang
- 1½ tbsp oil
- Salt
- 1 tsp sesame seeds
- Fresh coriander
Parboil the potatoes until just tender.
Toss with oil, Delta Tang and salt.
Roast at 220°C for 30–40 minutes, turning once, until deeply crisp.
Finish with sesame seeds and coriander.
The gongura's acidity + crisp potato + chilli is exactly the sort of combination I want from this product.
5. Delta Tang Andhra-Style Fried Eggs
This is the quick, slightly unexpected one.
- 2 eggs
- 1 tsp butter or oil
- 1–1½ tsp Delta Tang
- 1 tbsp finely sliced onion
- Coriander
Fry the onions until browned.
Add the eggs and cook until the whites are set but the yolks are still soft.
Sprinkle Delta Tang directly over the eggs while they're still in the pan.
Finish with coriander and eat with hot rice, toast or a dosa.
Five-minute dinner. Serious flavour.