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

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

Hi everyone. I joined back in January but I have only just got round to attempting a recipe. Before I start on my feedback, I would like to give hi-fives to all who contribute to this site.
I have been searching for that missing ingredient which you get in a BIR curry, you know, that sweet, spicy aroma you can smell. In the past I have tried adding sugar, sugared mashed carrot, onion puree with cinnamon, but to no avail. I have now found that missing ingredient thanks to this site!.
I made my base gravy using the Zaal recipe but scaled down due to the size of my pot. The mix powder I used is credited to Abdul (8 spice mix) although I omitted the tandoori powder because I didn't have enough spices. The Akhni Stock is that missing aroma and flavour I have been searching for! AMAZING!!
I made a vindaloo from a video recipe I found on Youtube. (The secret to takeaway curry by leviteish.)
I think either my base is too thick or I added too much mix powder because it tasted a little heavy.
I will try again and adjust. Meanwhile, where can I look for recipes on here for other curries?.....Rogan Josh, Madras, Balti and so on.
Thanks in advance to all.