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Tikka Marinade and Tikka Masala Base (Pataks Paste Free)
Pataks paste free, but the same BIR style taste

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Tikka Marinade and Tikka Masala Base (Pataks Paste Free)

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Adjust Servings:
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 Colouring (Red) OPTIONAL
1 tbsp lemon Lemon

Tikka Masala and Chicken Tikka paste from scratch (Pataks paste and base free), A deliciously mild and creamy dish made with coconut, almonds, cream and spices

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Tikka Masala that tastes exactly the same as my takeaway and BIR (British Indian Restaurant) versions but without any hard to find Pataks pastes

The Tikka Paste is used for 2 things:

1) as one of the main ingredients in your “Tikka Masala” curry dish and
2) to marinate the meat to make “Chicken Tikka

The Tikka Paste recipe makes enough paste for 1KG of meat or 8 portions for Tikka Masala (or a combination of both). Simply remove the portions you want to remove for your Tikka Masala dishes first and marinate the meat in the rest before cooking for at least 2 hours (ideally 12-24)

Chicken Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 10 minutes before checking it’s cooked through.

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Add everything and mix in well.


Add red colouring if required until you get the colour you require.


The paste can be used straight away, refrigerated or frozen ready for use at a later date. Marinate meat for a couple of hours, ideally 24 in some of this before cooking to make chicken tikka pieces.


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