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
Topic: Chicken / Lamb Tikka Masala (Read 36000 times)