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
- 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.