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Tikka Masala & Chicken Tikka From Scratch / Pataks Paste Free / Base Free
Pataks paste and base free, same BIR style taste

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Tikka Masala & Chicken Tikka From Scratch / Pataks Paste Free / Base Free

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Ingredients

Adjust Servings:
For the Tikka Paste (makes 8 portions)
500ml Yoghurt (Plain)
20ml Oil (Vegetable)
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 OPTIONAL
1/4 teaspoon Colouring (Red) OPTIONAL
juice of 1 small lemon Lemon
For the Tikka Masala Curry
3 tablespoons Oil (Vegetable)
1 small grated very fine or blended onion brown/white Onion (brown/white) around 120g
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 Almonds (Ground)
4 tablespoons (made above) Tikka Paste
250ml Water
1.5 tablespoons Sugar
6-8 pieces Meat, Vegetables, Paneer or Tofu
1/4 teaspoon Colouring (Red) OPTIONAL
75ml Cream (Single)

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

Features:
  • Heat 1/5
Cuisine:

Ingredients

  • For the Tikka Paste (makes 8 portions)

  • For the Tikka Masala Curry

Directions

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

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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Steps

1
Done

Make the Tikka Paste

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.

1. Add the yoghurt to a bowl
2. a) If you are just going to make tikka masala curries then add everything and mix in well.
2. 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
3. Add more 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.

## Before adding raw meat remember to remove as much of the paste as you need first for use in your tikka masala curry. You'll need 4 tablespoons per curry ##

2
Done

Make the Tikka Masala Curry

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

2. 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

3. 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

4. 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

5. finally, add your choice of protein, sprinkle a little red food colouring powder (OPTIONAL) and sugar and stir to coat

6. slowly stir in the cream

7. 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.

8. Serve when the sauce is the thickness you require and the meat is cooked through

thecurrykid

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Chicken Capsila (British Indian Restaurant Style / BIR)
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