Step 1

Start by creating the tikka paste (this is the same paste used to marinate chicken for Chicken Tikka). This recipe scales perfectly so you can simply made as much as you like. Add the yoghurt to a bowla) If you are just going to make tikka masala curries then add everything and mix in well.b) If you are marinating meat, for example chicken for chicken tikka do not add the lemon juice until just before you cook the meat as it can make it too softAdd more red colouring if required until you get the colour you require.The paste can be used straight away, refrigerated or frozen ready for use at a later date. Marinate meat for a couple of hours, ideally 24 in some of this before cooking to make chicken tikka pieces. ## Before adding raw meat remember to remove as much of the paste as you need first for use in your tikka masala curry. You'll need 4 tablespoons per curry ##

Step 2

start by heating the pan on low-medium and add the oil, tomato paste, fenugreek leaves, coriander powder, cumin powder and turmeric powder. Stir them together gently then fry for a minute to start releasing the flavoursadd the coconut powder and almond powder and cook stirring gently for 2 minutes. If it starts to look a little dry add some of the heated up baseadd the red masala paste, sugar and 1/2 of the heated up base, stir in well, simmer for a couple of minutes then add the rest of the basefinally, add your choice of protein, sprinkle a little red food colouring powder (OPTIONAL) and stir to coatslowly stir in the creamreduce on high until the sauce is the thickness you require, stirring occasionally and scraping in the sides. Stirring in the edges helps to incorporate the lovely caramelisation that occurs at the edge of the pan during cooking. Serve when the sauce is the thickness you require and the meat is cooked through