Traditional Bright Red Tikka Masala, A deliciously mild and creamy textured dish made with coconut, almonds, cream and tikka spices.
Let’s start by creating the tikka paste (this is the same paste used to marinate chicken for Chicken Tikka).
UPDATED RECIPE FOR TIKKA PASTE (MAKES 8 PORTIONS)
500ml plain yoghurt
20ml vegetable oil
1 teaspoon garlic powder (or 2 large cloves freshly grated)
1 teaspoon chilli powder
1/2 teaspoon ginger powder (or 1/2 teaspoon of freshly grated ginger)
1/2 teaspoon coriander powder
1/2 teaspoon mint sauce
1/4 teaspoon cumin powder
1/4 teaspoon paprika powder
1/4 teaspoon salt
1/4 teaspoon tamarind paste
1/4 teaspoon red colouring
juice of 1 small lemon
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The paste can be used straight away, refrigerated or frozen ready for use at a later date.
To make the Tikka Masala dish itself you will need
3 tablespoons of oil
1 teaspoon of tomato paste
1/2 a teaspoon of fenugreek leaves or kasoori methi
250 millilitres of curry base
3 tablespoons of coconut powder
2 tablespoons of ground almonds soaked in 2-4 tablespoons of water (this helps them to turn to mush)
4 tablespoons of the masala paste you have just made
1.5 tablespoons of sugar
6-8 pieces meat, veg or paneer
75 millilitres + of single cream
1/2 teaspoon of red food colouring powder
1. 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. 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. Add the masala paste you have just made then the sugar and stir in well
4. Finally, add the curry base, the red food colouring powder, the pre-cooked meat, paneer or veg, and then the cream
5. Stir thoroughly then reduce on high until the sauce is the thickness you require, stirring occasionally and scraping in the sides
6. Stirring in the edges helps to incorporate the lovely caramelisation that occurs at the edge of the pan during cooking
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