Tikka masala is one of those dishes that generates strong opinions about its origins. The most widely accepted version of events is that it was invented in Britain — possibly Glasgow, possibly London, possibly somewhere else entirely — by a chef adapting a dry tandoori dish for customers who wanted a sauce. Whether that story is entirely accurate is debated, but the result is undeniably one of Britain's favourite curries. A British-Indian classic, whatever its passport says.

This homemade tikka masala paste beats anything from a jar by a considerable distance. Fresh coriander, toasted cumin and coriander seeds, smoked paprika, ground almonds and homemade garam masala — it takes ten minutes to make and keeps for two to three weeks in the fridge with a slick of olive oil on top.

The Tikka Masala Paste Recipe

Ingredients

• 2 cloves garlic, smashed
• 1 inch piece fresh ginger, chopped
• 2 fresh red chillies, roughly chopped
• 1 bunch fresh coriander, roughly chopped
• 1 tbsp smoked paprika
• 2 tsp homemade garam masala
• 1 tsp cumin seeds, toasted then ground
• 1 tsp coriander seeds, toasted then ground
• ½ tsp black peppercorns, toasted then ground
• ½ tsp turmeric
• ½ tsp sea salt
• 1 tsp cayenne pepper
• 1 tbsp desiccated coconut
• 2 tbsp ground almonds
• 2 tbsp tomato purée
• 2 tbsp sunflower oil

Method

1. Toast the cumin seeds, coriander seeds and black peppercorns individually in a dry pan until fragrant. Leave to cool, then grind to a powder in the Wahl spice grinder.
2. Place all the ingredients into a blender and blitz to a smooth paste.
3. Store in an airtight jar in the fridge with a slick of olive oil over the top. Keeps for 2–3 weeks.

What to do with it

Use as a marinade for chicken, lamb or fish — coat generously and leave for at least 2 hours before cooking. Stir a few tablespoons into a base curry sauce for an instant tikka masala. The paste also works well stirred into yoghurt as a quick marinade base.

Footnote This tikka masala paste recipe is part of my Curry Recipes collection — the complete guide to curries, spice blends, bases, chutneys and sides from The Flexible Chef. Explore the full Curry Recipes hub.

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