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

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Tikka Masala & Chicken Tikka / Pataks Paste Free / (Restaurant Style)

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Adjust Servings:
For the Tikka Paste (makes 8 portions)
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 OPTIONAL
1/4 teaspoon Red Food Colouring Powder OPTIONAL
1 tablespoon lemon (add just before cooking) Lemon Juice
For the Tikka Masala Curry
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 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

  • Base Gravy
  • Heat 1/5


  • For the Tikka Paste (makes 8 portions)

  • For the Tikka Masala Curry



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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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 ##


Make the Tikka Masala Curry

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

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, turn the heat to medium and 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


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