Chicken Tikka Masala is one of my favourite meals, especially on a cold ski day. I have been making this recipe for a couple of years now but only recently did I start making my own curry paste. It isn’t even slightly complicated to make and it will drastically improve your appetite for more curry! Making your own paste allows you to make it as hot as you like it, and it adds a lot more flavour without any additives that you get in store bought curry paste. If you feel that you don’t have time to make it, or you can’t find all of the ingredients, I would recommend using Patak’s curry PASTE (not the sauce).
Tikka Masala Curry Paste (makes about 1/2 cup of curry paste)
2 cloves of garlic (peeled)
a thumb sized piece of fresh ginger root (roughly chopped)
2 fresh red chiles
a small bunch of cilantro (stalks included)
1 tsp cayenne pepper
1 tbsp smoked paprika
2 tsp garam masala
1/2 tsp sea salt
1 tsp toasted cumin seeds
1 tsp toasted coriander seeds
1 tbsp unsweetened shredded coconut
2 tbsp tomato paste
2 tbsp peanut oil
2 tbsp almond flour (optional)
Toast the cumin and coriander seeds in a dry frying pan on medium high heat until they are golden brown and fragrant (should only take a few minutes). This is the only cooking you will do here! Add the toasted spices to a food processor and whiz them up into a fine powder. Add all of the remaining ingredients to the food processor and blend them into a fine paste.
I like to toast the spices in larger batches so that I don’t have to do this step every time I make curry. This would be classified as a more mild curry paste, but I like to spice it up a bit when Brianna isn’t looking.
*Original Recipe from Jamie’s Food Revolution by Jamie Oliver