Tikka Masala & Chicken Tikka From Scratch / Pataks Paste Free / Base Free
Tandoor-chargrilled cuts simmered in a velvety tomato and double cream makhani gravy, richly perfumed with dried fenugreek and garam masala.
Ingredients
- • 500ml Plain Yoghurt
- • 20ml Vegetable Oil
- • 1 teaspoon Garlic Powder
- • 1 teaspoon Chilli Powder
- • 1/2 teaspoon Ginger Powder
- • 1/2 teaspoon Coriander Powder
- • 1/2 teaspoon Mint Sauce
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Paprika Powder
- • 1/4 teaspoon Salt
- • 1/4 teaspoon Tamarind Paste
- • 1/4 teaspoon Red Food Colouring Powder
- • juice of 1 small lemon Lemon Juice
- • 3 tablespoons Vegetable Oil
- • 1 small grated very fine or blended onion brown/white Brown/White Onion
- • 1 tablespoon Tomato Paste
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 teaspoon Coriander Powder
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 3 tablespoons Coconut Milk Powder
- • 2 tablespoons Ground Almonds
- • 4 tablespoons (made above) Tikka Paste
- • 250ml Water
- • 1.5 tablespoons Sugar
- • 6-8 pieces Meat / Veg / Paneer
- • 1/4 teaspoon Red Food Colouring Powder
- • 75ml Single Cream
Preparation Steps
Start by creating the tikka paste (this is the same paste used to marinate chicken for Chicken Tikka). This recipe scales perfectly so you can simply made as much as you like.
Add the yoghurt to a bowl
a) If you are just going to make tikka masala curries then add everything and mix in well.
b) If you are marinating meat, for example chicken for chicken tikka do not add the lemon juice until just before you cook the meat as it can make it too soft
Add more red colouring if required until you get the colour you require.
1. start by heating the pan on medium and add the oil and onions. If using pureed onion fry for a couple of minutes until the strong smell disappears. If using grated onions fry for around 6 minutes to gently soften and slightly brown them
add the tomato paste, fenugreek leaves, coriander powder, cumin powder and turmeric powder. Stir them together gently then fry for a minute to start releasing the flavours
add the coconut powder and almond powder and cook stirring gently for 2 minutes. If it starts to look a little dry add some of the heated up water
add the red masala paste and 1/2 of the heated up water, stir in well, simmer for a couple of minutes then add the rest of the water
finally, add your choice of protein, sprinkle a little red food colouring powder (OPTIONAL) and sugar and stir to coat
slowly stir in the cream
reduce on high until the sauce is the thickness you require, stirring occasionally and scraping in the sides. Stirring in the edges helps to incorporate the lovely caramelisation that occurs at the edge of the pan during cooking.
Serve when the sauce is the thickness you require and the meat is cooked through