Homemade Tikka Paste Recipes

HOMEMADE TIKKA PASTE

Steps:

• First toast your cumin and coriander seeds. Heat a small frying pan over a medium heat and toast the seeds until starting to smell fragrant. Stir occasionally to stop them from burning.
• Place the toasted seeds (and fenugreek seeds if using) into the blender and pulse until you have a coarse powder.
• Add the remaining ingredients to the blender and process until smooth.
• You will probably need to stop and scrape the sides down at least once.
• Store in an airtight container in the fridge for a couple of weeks or freeze in small portions to use at a later date.

HOMEMADE TIKKA MASALA PASTE

Steps:

• Place all the ingredients into a small blender.
• Add just 1 tbsp of oil to begin with, more can be added as required.
• Start the blender and blend until the ingredients start to come together into a paste.
• If the blender has trouble getting going add another half tablespoon of oil of tomato puree. Then after this add small amounts of tap water in between blending, until you are happy with the consistency.
• Once completely blended the paste can be used immediately as a marinade. Mix 2 tablespoons of the tikka masala paste with 120ml of plain yogurt. Then cover raw or leftover cooked chicken with the marinade and leave in the fridge for at least 2 hours. Alternatively you can jar up the paste and keep in the fridge for up to a month.

TIKKA PASTE

Steps:

• Grind coriander and cumin seed to a fine powder.
• Add remaining spices, mint and salt, stir well.
• Mix in lemon juice, food color, wine vinegar, and 2 tbs water to make a thin paste.
• Heat oil in pan, stir fry paste for 10 minutes until all water is absorbed. when oil rises to the top, the paste is cooked.
• Allow to cool before storing in air tight jars.