Traditional Bright Red Tikka Masala (made from scratch)
MADE WITHOUT BASE GRAVY

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Traditional Bright Red Tikka Masala (made from scratch)

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Ingredients

Adjust Servings:
3 tbsp Oil (Vegetable)
1 small (grated very fine or blended) Onion (brown/white)
1 tablespoon (mixed with 6 tbsp of water) Tomato (Paste)
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
1/4 teaspoon Coriander (Powder)
1/4 teaspoon Cumin (Powder)
1/4 teaspoon Turmeric (Powder)
250 ml Water
3 tablespoon Coconut (Powder)
2 tablespoon Almonds (Ground) soaked in 2-4 tablespoons of water (this helps them to turn to mush)
4 tablespoon Red Masala Paste
1.5 tablespoon Sugar
6-8 pieces Meat, Vegetables, Paneer or Tofu
1/2 teaspoon Colouring (Red)
75 ml Cream (Single)

Traditional Bright Red Tikka Masala made without base gravy, A deliciously mild and creamy textured dish made with coconut, almonds, cream and tikka spices.

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Ingredients

Directions

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Traditional Bright Red Tikka Masala made without base gravy, A deliciously mild and creamy textured dish made with coconut, almonds, cream and tikka spices.

If you’ve made Tikka Masala before and it’s been gritty or grainy it’s most likely because you’ve not soaked your ground almonds to help them turn to mush. Simply add a few tablespoons of water to them about 30 minutes before cooking and they will mush down lovely during cooking. Alternatively you could also use almond flour.

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Steps

1
Done

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 6-7 minutes to gently soften and slightly brown them

2
Done

add the tomato paste, coriander powder, cumin powder, turmeric powder and fenugreek leaves. Stir them together gently then fry for a minute to start releasing the flavours

3
Done

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
Done

add the red masala paste then the sugar and stir in well. Add your choice of protein and stir to coat

5
Done

finally, add the rest of the water, the red food colouring powder and the cream stirring in well

6
Done

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

thecurrykid

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