Home-made tikka masala paste

March 18, 2014 (Last Updated: January 11, 2019)
Homemade tikka masala paste recipe

Spice is always nice – a few combinations and you have homemade tikka masala paste for some Indian inspiration in your kitchen. This is a great basting sauce for meat dishes that’s guaranteed to add some exciting flavour dimensions to your main dishes.

Quick supper idea: Score 4 chicken legs and 4 thighs, rub with olive oil and tikka masala paste, and roast in a hot oven at 220°C until cooked and slightly charred. Serves 4.

Homemade tikka masala paste

Serves: Makes 1 small jar
Cooking Time: 20 mins


  • 5ml (1 tsp) coriander seeds
  • 5ml (1 tsp) cumin seeds
  • 15ml (1 tbsp) smoked paprika
  • 10ml (2 tsp) garam masala
  • 6cm peeled ginger
  • 2 garlic cloves
  • 30ml (2 tbsp) peanut or vegetable oil
  • 2 – 3 red chillies
  • 30ml (2 tbsp) tomato paste
  • small bunch fresh coriander, preferably with the root
  • 30ml (2 tbsp) ground almonds



Roast the coriander and cumin seeds in a dry frying pan over medium-high heat until fragrant. Transfer to a mortar and pestle, and grind.


Add the remaining ingredients and grind to form a smooth paste. (For a quicker version, use a food processor.) If the mixture seems a little too dry, add 5 – 10ml (1 – 2 tsp) oil and mix well.


Place in a sterilised jar and store in the fridge for up to 1 month.




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