Search This Blog

Wednesday, September 7, 2011

Tikka Paste

This is what you marinate your chicken in ready for Thermomix Indian Butter Chicken.....
I made a single batch of this and it will do me at least 5 serves of butter chicken - maybe more......Keep in fridge for up to 6 weeks or it's great to keep frozen in 100g portions......

40g coriander seeds
40g cumin seeds
10g dried red chillies
50g fresh coriander, washed thoroughly and left to dry on a towel
100g garlic cloves, peeled
100g ginger, sliced in 2mm coins along the lines on the skin
220g olive oil
100g water
100g lemon juice
1 heaped tsp ground tumeric
30g salt
50g dried onions – available in Indian grocery stores
140g tomato puree
Weigh coriander seeds, cumin and dired red chillies into TM bowl. Heat 5 minutes - Varoma - Speed 1
Grind 1 minute - Speed 8.
Add fresh coriander, garlic, ginger and olive oil to TM bowl. Blend 1 minute - Speed 10. Scrape down the lid and sides of the TM bowl with the spatula.
Add remaining ingredients. Cook 40-60 minutes - 80C - Speed 2. When the paste is cooked, a lovely red sheen of oil should be starting to show on the surface. Keep in clean jars in fridge - top up with a little more olive oil after each use, will help keep it fresh.
The smell of this is amazing....It's also great for marinades for grilling or frying chicken or other meats! GET CREATIVE!!

(recipe taken and slightly adapted from Thermomix Indian Cookbook) 

1 comment:

  1. This is a great recipe, I made it on the weekend and froze in 100g lots for the future. I got 800g of paste all up.