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.

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

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

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!

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