This really easy homemade Tikka Masala Paste is great to have handy in the fridge, ready for your next impromptu curry night.
How do you make tikka masala paste?
A selection of Indian spices, fresh garlic, fresh ginger, garlic cloves, tomato puree, olive oil and fresh coriander. Pop all the ingredients into a blender and blend into a paste – ‘How to’ video at the bottom of this post!
What can I add to tikka masala paste?
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.
How do you use tikka paste?
I like to marinade sliced chicken breasts with a helping of this paste before cooking up a wonderfully healthy chicken tikka curry. But of course you could use any meat, fish or veggies. Or if you don’t have time to make a paste, check out my super quick, paste-free chicken and almond curry.
How long does homemade curry paste last?
I often make up a large batch and fill a couple of jars to keep in the fridge for the next month or so.
The beauty of making your own paste is that you can make it as coarse or as smooth as you like and also alter the consistency by adding more or less water, depending on how you like it.
Its so easy and makes such good curry that I’ll never go back to supermarket curry paste.
Watch how to make Homemade Tikka Masala Paste
- 1 clove garlic roughly chopped
- 1 red chilli seeds removed and roughly chopped
- 2 cm 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, wet ingredients first. Add just 1 tbsp of oil to begin with - more can be added as required.
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 if desired.
For an extra kick add a few drops of Tabasco and a dash of Worcestershire sauce.
Once completely 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 for up to a month.
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