Traditional Bright Red Tikka Masala
MADE WITH BASE GRAVY & MY RED MASALA PASTE

1 0
Traditional Bright Red Tikka Masala

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 tbsp Oil (Vegetable)
1 tsp Tomato (Paste)
1/2 tsp Fenugreek Leaves (Kasoori Methi)
250 ml Curry Base
3 tbsp Coconut (Powder)
2 tbsp Almonds (Ground) soaked in 2-4 tablespoons of water (this helps them to turn to mush)
4 tbsp Red Masala Paste
1.5 tbsp Sugar
6-8 pieces Meat, Vegetables, Paneer or Tofu
1/2 teaspoon Colouring (Red)
75 ml Cream (Single)

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

https://thecurrykid.co.uk/recipe/tikka-marinade-tikka-masala-base-colour-free/

Features:
  • Heat 0/5
Cuisine:

Ingredients

Directions

Share

Traditional Bright Red Tikka Masala, A deliciously mild and creamy textured dish made with coconut, almonds, cream and tikka spices.

If you are looking for my colour free tikka masala you can find it here: https://youtu.be/U2z9a-bhLQE

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.

Traditional Bright Red Tikka Masala, A deliciously mild and creamy textured dish made with coconut, almonds, cream and tikka spices.

 

(Visited 49,934 times, 10 visits today)

Steps

1
Done

Start by heating the pan on medium and add the oil, the tomato paste and the fenugreek leaves. Stir them together gently then fry for a minute to start releasing the flavours

2
Done

Add the coconut powder then the almond powder and cook stirring gently for 2 minutes. If it starts to look a little dry add some of the heated up base gravy

3
Done

Add the masala paste you have just made then the sugar and stir in well

4
Done

Finally, add the curry base, the red food colouring powder, the pre-cooked meat, paneer or veg, and then the cream

5
Done

Stir thoroughly then 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

thecurrykid

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Tikka Marinade & Tikka Masala Base (Colour Free)
next
Colour Free Tikka Masala
previous
Tikka Marinade & Tikka Masala Base (Colour Free)
next
Colour Free Tikka Masala

Add Your Comment