Tikka Masala & Chicken Tikka / Pataks Paste Free / (Restaurant Style)
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
- • 1 tablespoon lemon (add just before cooking) Lemon Juice
- • 2 tablespoons Vegetable Oil
- • 1 tablespoon Tomato Paste
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 3 tablespoons Coconut Milk Powder
- • 2 tablespoons Ground Almonds
- • 4 tablespoons (made above) Tikka Paste
- • 1.5 tablespoons Sugar
- • 250ml Curry Base
- • 75ml Single Cream
- • 6-8 pieces Meat / Veg / Paneer
- • 1/4 teaspoon Red Food Colouring Powder
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 low and add the oil, tomato paste and fenugreek leaves. 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 base
add the red masala paste, sugar and 1/2 of the heated up base, turn the heat to medium and stir in well, simmer for a couple of minutes then add the rest of the base
finally, add your choice of protein, sprinkle a little red food colouring powder (OPTIONAL) 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