How to Make Homemade Tikka Masala Curry Paste

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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