tikka paste

Veggies needn't feel left out at barbecues with these Indian-spiced kebabs

Tikka skewers

tbsp tikka paste

tub yogurt

tsp cumin seeds

fresh root ginger

bag small new potatoes

paneer cheese,

red onions

red peppers

mango chutney

mint leaves, leaves picked

bag salad leaves

chapatis

Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.

To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.

Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.

Homemade tikka masala paste made with ground spices and fresh herbs. This easy to make tikka curry paste is great to have handy in the fridge, ready for your next impromptu curry night. Its fresh and aromatic and whizzed together in just 10 minutes.

Homemade Tikka Masala Paste

garlic (roughly chopped )

red chilli pepper (seeds removed and roughly chopped )

ginger

tsp garam masala

hot paprika (or paprika)

tsp coriander

tsp cumin seeds (or ground cumin)

tbsp oil

tomato puree

coriander

sea salt

blender

Place all the ingredients into a small blender.

add oil

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

blend

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

consistency

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.

usage

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.

https://embed.mediavine.com/videos/ctoxwm8auxvhw8flwlw7

This really easy homemade Tikka Masala Paste is great to have handy in the fridge, ready for your next impromptu curry night.

Make your own homemade tikka masala paste and take your favourite curry to the next level. Vegetarian, vegan and gluten free.

Homemade tikka paste

cumin seeds (toasted)

coriander seeds (toasted)

garlic (crushed)

ginger (crushed)

turmeric

cayenne pepper (or less if preferred)

sunflower oil

black pepper

fenugreek seeds

tamarind puree

paprika

coriander (cilantro)* (roughly chopped, optional)

First toast your cumin and coriander seeds. Heat a small frying pan over a medium heat and toast the seeds until starting to smell fragrant. Stir occasionally to stop them from burning.

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Tikka skewers

Homemade Tikka Masala Paste

Homemade tikka paste

Top 3 tikka paste recipes from across the web

The most viewed tikka paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tikka skewers

Homemade Tikka Masala Paste

Homemade tikka paste

The most viewed tikka paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine