Tikka Paste (For Chicken)
Cuisine
Indian
Servings
2
cups
Servings
2
cups
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
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.