Tikka Paste

[Zan]

Just about to make the tikka paste and am thinking of halving the recipe - it says it makes one litre which seems like an awful lot to be used up in 6 weeks. (we don't tend to repeat meals very often except for a couple of the kids favourites like pasta and roast dinner)
How quickly have people got through it?

[JulieO]

I froze mine in 100g lots (think it was - what every the amount needed to make the chicken tikka) 

[Meegles]

The Tikka paste is sooo divine, I think it is as good or better than you would get in an Indian restaurant... I gave half to a friend, but I am sure I would use it all in 6 weeks without a problem.. Try freezing it, or the other thing you could do is marinate and cook some chicken tikka then freeze that.. It is well worth it though.... Anything that my kids gobble down gets used fairly often in my house!!

[cookie1]

I make a half quantity and seem to use it up. Not all on curries, but here and there to add flavour.

[bluesed]

Can someone please post the recipe id like to try it too

Thanks

[quirkycooking]

I use it in lots of things, not just curries!  You can put it on a lamb roast, or the other day I put it in chicken & vege sausage rolls and it was delicious!!

[Zan]

bluesed it's in the Indian cookbook so can't be posted, do you have the cookbook?

Well with the idea of being able to freeze it I think I'll make the full quantity. We probably will get through quite a bit for dd3's and my quick curry lunches.

[judydawn]

I made 1/2 quantity the first time and it did last a lot longer than the 6 weeks the book says.  It did develop some mould quite a while after that, even though I always covered the top with Olive Oil. I ended up throwing it out as soon as I discovered that and the last lot I made just recently, I did do the full quantity and, like JulieO, have frozen it in ziplock bags of 100 grams.

[Caroline J]

I cover mine with oil too, and it's lasted months so far.

[bluesed]

I have just made it, though i changed the recipe a little as i wanted to do Chicken Tikka Masala and the recipe dosnt have any Garam Masala in it.

Anyway its very nice and since i have altered the recipe from The Indian Cookbook i guess i can post it

I call this Tikka Masala Paste

2 tbsp coriander seeds
2 tbsp cumin seeds
2-5 dried red chillies (depends on your chilies and how hot you want your paste)
50g fresh coriander, use also the stalks
5-6 garlic cloves, peeled
100g ginger
200g sunflower oil (originally olive oil which must be a mistake as you dont really use olive oil in indian food!)
water to adjust how thick you want your paste(i didnt use any)
100ml  lemon juice
100g fresh mint leaves
50 ml white wine vinegar
2 tbs Garam Masala (make it yourself to get better flavor)
1 tsp turmeric or a 2-3cm piece of fresh
30g salt

Procedure is the same described as in the cookbook except i roast my spices on a pan and chill them a bit before adding to the TM.

I dont know how the book describes how to prepare the Tikka Chicken but here is how i did it.

Take 1dl of yogurt natural and 2 tbsp of tikka paste and stir together.
Add diced chicken breast to the marinade and let it stay in fridge for minimum 2 hours and better 24 hours
Turn oven on grill(or as hot as possible) and spread out the chicken on aluminium foil and grill it until golden/brown.

For the tikka sauce i guess you do it in the TM but here is the ingredients i used.
This makes sauce for 4-6 chicken breasts

A piece of ginger
3-4 garlics
1 chili
4-7 tbsp tikka masala paste (depends on how strong you want it to taste. Add a couple of spoons and taste)
125 ml yogurt natural
2 onions
400g of chopped tomato
water to adjust the thickness
3-4 tbsp ground almonds or cashew nuts
salt

hope you like it 

[judydawn]

Take 1dl of yogurt natural and 2 tbsp of tikka paste and stir together

Is this measurement 100mls bluesed?

[bluesed]

yes 100mls =1dls

Anyway i did not measure exact, just make sure its enough to coat the chicken.

Best yogurt to use is a Indian or greek yogurt which is pretty fat but not as sour as many other natural yogurts.

If your tikka sauce gets to hot, and you dont want to make it more sour you can always add a bit of cream  to make it less hot.

[meganjane]

Garam Masala is normally added at the end of the cooking time for any curry. Masala as in Chicken Tikka Masala simply means that the dish has a sauce and isn't a dry curry. It doesn't have anything to do with the spice.

[bluesed]

Masala means mixture and it usually refers to a mixture of spices.

http://en.wikipedia.org/wiki/Masala

[meganjane]

Yes, you're right. I was thinking of something else!