This 15 minute only homemade tikka paste made with simple spices and fresh ingredients is my ultimate go-to tikka paste for those busy weeknight dinners when I want a flavourful meal without all the fuss in no time!
I have been making this tikka paste on repeat every week and we never get tired of it, the juiciness of tomatoes cooked down with earthy spices makes up a flavour bomb that is truly irresistible.
Cook this paste with any protein and veggies of your choice to make for a perfect tikka masala curry night, tikka taco night or even a tikka sandwich night! Trust me, this one’s going to be your new go-to Indian curry paste.
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💌 Why You’ll Love This Homemade Tikka Paste:
- I’ve kept this tikka paste recipe as simple as possible without compromising on the taste – you’ll keep wanting more! It tastes so much better than anything from a jar. No preservatives, artificial colours, or any eyebrow raising stuff here.
- Meal-prep friendly: A life saver for those busy weeknights for quick dinners anytime!
- Customizable heat level: make it mild or 🌶️🌶️ to your taste.
- Comes together in under 15 minutes with just a pan and a blender or food processor.
- Friends & family approved: tested many times in my kitchen (and really addictive!).
Ingredients for Recipe:
Ingredients used:
- Medium sized tomatoes, chopped
- Fresh garlic or ginger-garlic paste
- Dried Kashmiri chillies
- Dried tamarind or tamarind paste
- Coriander Stalks
- Tikka Masala spices:
- Chickpea flour (besan)
- Coriander powder or roasted seeds
- Garam Masala
- Kashmiri red chilli powder (less spicy – mainly for colour) and red chilli powder (the spicier one)
- Fenugreek leaves (Kasoori Meethi)
- Salt and a little sugar to balance it all
See recipe card for exact measurements.
Variations & Substitutions
- Dried Kashmiri chilies: These are not too spicy and give the paste that deep colour but in case you can’t find them then you can use normal dried chillies or stick with the red chilli powder version.
- Tamarind: Substitute with lemon juice or amchur (dry mango powder) for that tangy flavour.
Lets make Homemade Tikka Paste from Scratch:
- To a pan, add oil and toss in the chopped tomatoes – the fresher and juicier the tomatoes the better this recipe turns out. I always get the vine tomatoes from Costco, they’re so juicy!
- Add in the chopped garlic, tamarind, dried Kashmiri chillies and let it cook with the tomatoes.
- Once tomatoes have softened, add in the coriander stalks.
- Toss in all the spices listed in the ingredients and mix it well. Because of the besan (chickpea flour) the paste will thicken up so add water to dilute it down – not too much, you don’t want it runny.
- Let it simmer on low-medium heat for couple minutes and turn off.
- Blend this into a food processor or blender into a paste and store once cool.
🔁How to use this Tikka Masala Paste: This is where tikka magic happens
- Marinate paneer or tofu and grill or bake
- Add yogurt for a creamy tikka marinade
- Use as the base for tikka curry, tikka tacos or quesadillas or even a wrap
- Add roasted veggies of your choice
📦Storage
This recipe makes 1 cup which is enough to make a curry for 4 servings. Here’s how to keep it fresh:
- Fridge: Store in an airtight jar for up to 1 week.
- Freezer: Scoop into an ice cube tray, freeze, then store cubes in a Ziplock for up to 3 months.
- Pro tip: Drizzle a little oil on top in the jar to keep it fresher longer.
🤔FAQ
This tikka paste is medium to spicy, depending on your heat tolerance. The main base uses dried Kashmiri red chilies, which are known more for their deep red color and mild smokiness than actual heat.
I’ve added red chilli powder and garam masala to bring that extra kick, so if you like it spicy (like I do), you’re going to love this. But if you prefer it milder, use a milder chilli powder and taste as you go.
Note: You want the paste to have a kick since it will end up being diluted when you add yogurt to it and pair with veggies and bread of your choice.
📖 Recipe
15 Minutes Homemade Tikka Masala Paste (Freezer Friendly)
Ingredients
- 1 tablespoon cooking oil
- 4 medium sized tomatoes
- 2 cloves garlic, chopped (or ginger-garlic paste works also)
- 3 cms dried tamarind or 1 teaspoon paste (sub with lime)
- 3 dried Kashmiri chillies
- 1 handful coriander stalks
- ¼ cup water
Spices:
- 2 tablespoon besan (chickpea flour)
- 1.5 teaspoon coriander powder or roasted seeds
- ¼ teaspoon garam masala (adjust to your spice level)
- 1 teaspoon Kashmiri chilli powder
- ½ teaspoon spicy red chilli powder (adjust to your spice level)
- 2 tablespoon kasoori meethi
- ½ teaspoon salt
- 1 teaspoon sugar
Instructions
- In a pan add cooking oil to medium to high heat.1 tablespoon cooking oil
- Add in chopped tomatoes, garlic, tamarind, dried Kashmiri chillies and use the wooden spatula to gently mash or press against the tomatoes to speed the process.4 medium sized tomatoes, 2 cloves garlic, chopped (or ginger-garlic paste works also), 3 cms dried tamarind or 1 teaspoon paste (sub with lime), 3 dried Kashmiri chillies
- Add to this coriander stalks – just pinch out a handful from the main bunch and toss into pan, no need to chop it.1 handful coriander stalks
- Add in all the spices and mix it all together. You may need to dilute the consistency with water which you want to continue to add slowly to ensure its not runny.2 tablespoon besan (chickpea flour), 1.5 teaspoon coriander powder or roasted seeds, ¼ teaspoon garam masala (adjust to your spice level), 1 teaspoon Kashmiri chilli powder, ½ teaspoon spicy red chilli powder (adjust to your spice level), 2 tablespoon kasoori meethi, ½ teaspoon salt, 1 teaspoon sugar, ¼ cup water
- Let it simmer on low heat for couple mins and turn off, cool and the blend it into a food processor or blender into a paste.
- Store in a glass container and refrigerate for upto 3 days or freeze to last months.
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