Tikka paste

By patticakes

Used to make chicken tikka, tandoori chicken and tikka masala.

Ingredients

• 2 TBS coriander seeds
• 2 TBS cumin seeds
• 1 1/2 TBS garlic powder
• 2 TBS paprika
• 1 TBS garam masala
• 1 TBS ground ginger
• 2 tsp chilli powder
• 1/2 tsp ground tumeric
• 1 TBS dried mint
• 1/4 tsp salt
• 1 tsp lemon juice
• drops of red food coloring
• drops of yellow food coloring
• 2/3 cup wine vinegar
• 2/3 cup vegetable oil

Preparation

Step 1

Grind coriander and cumin seeds to a fine powder using a spice mill. Put in a bowl and add the remaining spices, mint and salt. Stir well to combine.

mix the spice powder with liquids, except the oil. Add 2 TBS water to form a thin paste.

Heat the oil in a large pan and stir fry the past for 10 minutes until all the water has been absorbed. When the oil rises to the surface the paste is cooked.

Cool, then spoon into airtight jars. Heat a little more oil and pour on top of the paste to preserve. Store in refrigerator. Once opened, it will keep 3-4 weeks.