Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Topic started by: marco73 on March 25, 2013, 05:01 PM
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TIKKA PASTE
2 tbsp Ground Coriander
2 tbsp Ground Cumin
1 tbsp Garlic Powder
1 tbsp Garam Masala
2 tbsp Paprika
1 tbsp Ground Ginger
2 tsp Chilli Powder
1 tsp Turmeric
1 tsp Chinese 5 Spice
1 tbsp Garlic & Ginger Paste
1 tbsp Mint Sauce
1 tsp Salt
1 tsp Red Food Colouring (powdered)
1 tbsp Fresh Chopped Coriander
6 tbsp Vegetable Oil
Water (Boiled)
1. Add all the dry ingredients to a bowl and add hot water to make a paste.
2. Heat the oil in a wok and fry the paste for 5 minutes.
3. Add the garlic & ginger paste and mint sauce and continue to fry for 5 minutes.
4. Add more water if needed.
5. Allow to cool then add to a jar and refrigerate until needed.
TIKKA MARINADE
1 chicken breast or lamb (cubed)
2 tbsp live set yoghurt
1 tbsp tikka paste
1 clove of garlic (finely chopped)
Half tsp chilli powder
1 tsp methi leaves (crushed)
Half tsp powdered food colouring (deep orange for chicken, red for lamb)
1. Add cubed meat and garlic to a bowl and marinate in fridge for 20 to 30 minutes.
2. In a separate bowl, add remaining ingredients and mix.
3. Add marinade to the meat and marinate in the fridge for 24 hours.
4. Heat a wok until very hot. Fry meat until charred, turning only once.
CHICKEN / LAMB TIKKA MASALA
300ml warm base gravy
3 tbsp vegetable oil
2 - 3 tbsp tikka marinade
6 pre-cooked chicken/lamb tikka pieces
4 tbsp coconut flour/powder
2 tbsp white sugar
2 tbsp Single cream
1 tsp methi leaves
Red powdered food colouring
1. Heat oil in your chosen pan and fry the base sauce for a minute or two.
2. Add the coconut flour and sugar a bit at a time to avoid lumps, fry for further 3 minutes.
3. Add the tikka marinade and methi leaves, stir in and fry for 1 minute.
4. Add single cream, mix well and then add red food colouring to your desired ?redness?.
5. Add pre-cooked meat and heat through.
Serve
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Thank you for this recipe! Being a CTM addict, I'll be glad to try yours.
Could you tell us where does your recipe come from?
Achille
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Thank you for this recipe! Being a CTM addict, I'll be glad to try yours.
Could you tell us where does your recipe come from?
Achille
Hi Achille
I initially started with a recipe from 'The Takeaway Secret' by Kenny McGovern. I then stumbled across a recipe online for a tikka paste. Here's the link:
http://www.foodnetwork.co.uk/recipes/tikka-paste-ru292315.html (http://www.foodnetwork.co.uk/recipes/tikka-paste-ru292315.html)
I have tweaked it slightly and after joining this site in January, I now use it with Zaal's base gravy so there are parts from here and there.
I hope you like it.
Mark
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has anyone tried this recipe? is it good?
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Give it a whirl
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I am not sure if I will be able to cook it.. But I am curious to give it a try.
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It says when making the Tikka "2 - 3 tbsp tikka marinade" how do you do this, do you have to make up a separate batch of marinade as the one I already made Ive used to cover the chicken in for 24 hours .
Does it mean 2-3 tbsp of Tikka Paste?