These spices form the background to a wonderful tikka paste. Make a double batch of spices if desired and use the dry mix for a dry rub for grilled chicken. Or, make the paste and follow the recipe for chicken tikka masala, which a few have claimed to be better than a restaurants.
Be sure to use chili powder made of only red chilis. You do not want to use the chilli seasoning for a pot of chili.
Ingredients
Dry Rub
- 2 Tbl coriander seeds
- 2 Tbl cumin seeds
- 1 1/2 Tbl garlic powder
- 2 Tbl paprika
- 1 Tbl Garam Masala
- 1 Tbl ground ginger
- 2 tsp chilli powder (ground red peppers)
- 1/2 tsp ground turmeric
- 1 Tbl dried mint (peppermint tea leaves)
- 1 tsp salt
Paste
- 1 tsp lemon juice
- 2/3 c red wine vinegar
- 2 Tbl Water
- 2/3 c vegetable oil
Servings: cups
Instructions
- Grind coriander and cumin seeds to a fine powder.
- Spoon into a bowl and add remaining spices, mint and salt.
- Stir well while adding lemon juice, wine vinegar and water to form a thin paste.
- Heat oil in heavy pan and stir fry the paste for 10 minutes or until all the water is absorbed. Stir often to keep from burning.
- The oil will start at the top, then sort of mix in and then come back up to the top when done.
- Cool before spooning into airtight jars.
- Store in refrigerator and use for Chicken tikka masala.
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