This really easy Tikka Masala Paste is great to have handy in the fridge.
Just a couple of teaspoons can be added to any meat or veggies and you have the makings of a great curry dish. I also love the fact that I know exactly whats gone into the paste so I can keep my curry dish nice and healthy. I love a good curry and hate to feel guilty about eating it.
I like to marinade sliced chicken breasts with a helping of this paste before cooking up a wonderfully healthy chicken curry – see my recipe here. But of course you could use any meat, fish or veggies.
I often make up a large batch and fill a couple of jars to keep in the fridge for the next month or so.
Its so easy and makes such good curry that I’ll never go back to supermarket curry paste.
Homemade Tikka Masala Paste
1 small jar
1 clove garlic,roughly chopped
1 red chilli, seeds removed and roughly chopped
2cm piece of fresh ginger,peeled and grated
2 tsp garam masala
1 tsp cayenne pepper
1 tsp paprika
1 tsp ground coriander
1/2 tsp cumin seeds
2 tbsp Walnut oil
1 tbsp tomato puree
Handful of fresh coriander chopped (including stems)
Pinch of sea salt
Place all ingredients into a blender. Add just 1 tbsp of oil to begin with – more can be added as required.
For ease, place the wet ingredients in the blender first.
Blend until a smooth consistency is reached. Add more oil or tomato puree if the paste is too thick or if the blender is struggling to pulse together the ingredients.
Taste a small amount and add more salt, tomato puree or even a dash of chilli powder is desired.
For an extra kick add a few drops of Tabasco and a dash of Worcester sauce.
Once complete blended the paste can be used immediately as a marinade: cover raw chicken with the paste and leave in the fridge for at least 2 hours. Alternatively you can jar it up and keep in the fridge or up to a month.
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