On the weekend I tried the “Tikka Paste” recipe from the Thermomix’s official “Fast and Easy Indian Cooking” cookbook. The Chicken Tikka tonight tasted great so I just had to blog.
Unfortunately for those without a Thermomix this one is would be a pain without one. The TM bowl chop, cooks and stirs at the same time which is a huge time saver without having to stand at the stove. Apologies in advance for those who do not have one.
What is Tikka Paste? Tikka paste creates a dry sort of dish as opposed to Tikka Masala which is a curry (Tikka + yogurt). It makes a great marinate for virtually anything, from vegetables to meat. Works particularly well with chicken and for the Barbie (aka BBQ).
The paste will last for 6 weeks in the fridge as long as you keep a thin layer of oil over the paste. Just add a little more oil each time you use the paste.
- Touch time: 15min
- Cooking time: 50-60min
Paleo | Gluten Free | Dairy Free
- 40g Coriander seeds
- 40g cumin seeds
- 10g dried red chillies
- 50g fresh coriander, washed and dry with a paper towel
- 100g garlic cloves. Tip: To peel place in TM bowl, reverse blade, Speed 3-4 for 6 seconds.
- 220g olive oil
- 100g water
- 100g lemon juice
- 1 heaped teaspoon ground turmeric
- 30g celtic or Himalayan Salt
- 50g dried onions – Available in Indian Grocery Stores.
- 140g tomato Puree
- Weigh coriander seeds, cumin and dried red chillies in the TM bowl.
- Heat 5 min | Varoma | Speed 1
- Grind 1 min | Speed 8
- Add fresh coriander, garlic, ginger and olive oil to the TM bowl.
- Blend 1 min | Speed 10. Scrape down the sides of the TM bowl with a spatula.
- Add the remaining ingredients. Cook for 40 to 60mins | 80 degrees | Speed 2. When the paste is is cooked, a lovely red sheen of oil should start to show on the surface.
- Pour into jar ensuring the paste is submerged in oil. Poor more in if required. Tip: Sterilise both your spoon and jar with boiling water.