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Tikka Masala & Chicken Tikka / Pataks Paste Free / BIR – Restaurant Style
Pataks paste free, but the same BIR style taste

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Tikka Masala & Chicken Tikka / Pataks Paste Free / BIR – Restaurant Style

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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
2 tablespoons Oil (Vegetable)
1 tablespoon Tomato (Paste)
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
3 tablespoons Coconut Milk (Powder)
2 tablespoons Almonds (Ground)
4 tablespoons (made above) Tikka Paste
1.5 tablespoons Sugar
250ml Curry Base
75ml Cream (Single)
6-8 pieces Meat, Vegetables, Paneer or Tofu
1/4 teaspoon Colouring (Red) OPTIONAL

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:
  • Base Gravy
  • Heat 1/5
Cuisine:

Ingredients

  • For the Tikka Paste (makes 8 portions)

  • For the Tikka Masala Curry

Directions

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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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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. Add everything else and mix in well. 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 24-28 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 low-medium and add the oil, 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

2. 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

3. add the red masala paste, sugar and 1/2 of the heated up base, stir in well, simmer for a couple of minutes then add the rest of the base

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

5. slowly stir in the cream

6. 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.

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

Josh

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