Step 1

Place all the ingredients into a small blender.

Step 2

Add just 1 tbsp of oil to begin with, more can be added as required.

Step 3

Start the blender and blend until the ingredients start to come together into a paste.

Step 4

If the blender has trouble getting going add another half tablespoon of oil of tomato puree. Then after this add small amounts of tap water in between blending, until you are happy with the consistency.

Step 5

Once completely blended the paste can be used immediately as a marinade. Mix 2 tablespoons of the tikka masala paste with 120ml of plain yogurt. Then cover raw or leftover cooked chicken with the marinade and leave in the fridge for at least 2 hours. Alternatively you can jar up the paste and keep in the fridge for up to a month.