I live in an area where there is a big Asian community. I go to the halal butchers. I pay anything from ?1.80 to ?2.80 per chicken breast. They are big juicy breasts! When I make chicken tikka, I get 20-25 cubes of meat from one breast. Excellent quality.

Give it a whirl

Quote from: Achille17 on March 25, 2013, 06:38 PM
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
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

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

Chicken Tikka / Lamb Tikka Masala can also be made from this marinade. There hopefully should be 2 -3 tbsp of marinade left after the meat is cooked. For lamb tikka, just simply add red powdered food colouring to the marinade instead of deep orange.

300ml warm base gravy
3 tbsp vegetable oil
2 - 3 tbsp tikka marinade
6 pre-cooked chicken 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, then add red food colouring to your desired "redness".
5. Add pre-cooked meat and heat through.

Serve

Thanks for your help Phil; much appreciated

Quote from: Phil [Chaa006] on March 24, 2013, 05:00 PM
Many thanks for the post and pictures, but something has happened to the latter causing them to appear oversize and pixelated.  Below are the first, re-massaged into a better format.

** Phil.

Thanks Phil. God knows what happened there!

I have also amended the quantities in ingredients as I initially copied and pasted from MS Word and the fractions appeared as question marks!

Quote from: marco73 on March 24, 2013, 04:50 PM
Hello curriers,

Here is a few recipes I'd like to share. My base is Zaal's, my mix powder is Abdul's 8 spice and the rest is made up of bits from here, there and everywhere that I have tweaked over time to suit my taste.

AMENDED

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

2 tbsp live set yoghurt
1 tbsp tikka paste
1 clove of garlic (finely chopped)
Quarter 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 ? 30 mins.
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 TIKKA BALTI

300ml warm base gravy (I used Zaal recipe but added ? tbsp creamed coconut)
6 pieces pre-cooked chicken tikka
5 tbsp vegetable oil
1 tbsp tomato puree (watered down 4:1)
1 tbsp diced onion
1 tbsp diced green peppers
1 tomato (seeds removed, half diced, half quartered)
1 tbsp akhni stock (4 pieces cinnamon bark, 1 star anise, 6 green cardamoms, 4 bay leaves, 2 cloves)
1 heaped tsp garlic & ginger paste
3 quarters tsp mix powder (I used Abdul?s 8 spice)
Half tsp ground fennel seeds
Quarter tsp cumin seeds
Quarter tsp crushed chilli flakes
Half tsp crushed methi leaves
3 quarters tsp sugar
Half tsp salt
Quarter tsp garam masala
Ground seeds of 2 green cardamoms
1 tbsp chopped fresh coriander

1.   Heat 1 tbsp oil in a wok and fry diced pepper for 2 minutes. Set aside.
2.   Heat the remaining oil, add chilli flakes and cumin seeds and fry for 30 seconds.
3.   Add the diced onion; fry for 2 minutes.
4.   Add the garlic & ginger paste; fry for 30 seconds.
5.   Add the tomato puree; fry for 1 minute.
6.   Add the sugar, mix powder and ground fennel; fry for 2 minutes.
7.   Add base gravy, one ladle at a time. When oil starts to rise, add another, and so on.
8.   Add akhni stock, green peppers, ground cardamom, methi leaves and fresh coriander.
9.   Add pre-cooked chicken tikka and warm through.
10.   Add salt to taste.
11.   Finish with garam masala.

Serve

Hello curriers,

Here is a few recipes I'd like to share. My base is Zaal's, my mix powder is Abdul's 8 spice and the rest is made up of bits from here, there and everywhere that I have tweaked over time to suit my taste.


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

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 ? 30 mins.
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 TIKKA BALTI

300ml warm base gravy (I used Zaal recipe but added ? tbsp creamed coconut)
6 pieces pre-cooked chicken tikka
5 tbsp vegetable oil
1 tbsp tomato puree (watered down 4:1)
1 tbsp diced onion
1 tbsp diced green peppers
1 tomato (seeds removed, half diced, half quartered)
1 tbsp akhni stock (4 pieces cinnamon bark, 1 star anise, 6 green cardamoms, 4 bay leaves, 2 cloves)
1 heaped tsp garlic & ginger paste
3 quarters tsp mix powder (I used Abdul?s 8 spice)
Half tsp ground fennel seeds
Quarter tsp cumin seeds
Quarter tsp crushed chilli flakes
Half tsp crushed methi leaves
3 quarters tsp sugar
Half tsp salt
Quarter tsp garam masala
Ground seeds of 2 green cardamoms
1 tbsp chopped fresh coriander

1.   Heat 1 tbsp oil in a wok and fry diced pepper for 2 minutes. Set aside.
2.   Heat the remaining oil, add chilli flakes and cumin seeds and fry for 30 seconds.
3.   Add the diced onion; fry for 2 minutes.
4.   Add the garlic & ginger paste; fry for 30 seconds.
5.   Add the tomato puree; fry for 1 minute.
6.   Add the sugar, mix powder and ground fennel; fry for 2 minutes.
7.   Add base gravy, one ladle at a time. When oil starts to rise, add another, and so on.
8.   Add akhni stock, green peppers, ground cardamom, methi leaves and fresh coriander.
9.   Add pre-cooked chicken tikka and warm through.
10.   Add salt to taste.
11.   Finish with garam masala.

Serve

My base yielded 10 batches, one batch being 3 ladles.
I think I will water it down when I come to make a curry and see if I can get 2 curries out of 1 batch.