• 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.