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5 from 1 vote

Homemade tikka masala paste

A fabulous tikka masala can be made with a jar from the supermarket, or you can make this amazing paste that you put into your dish.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: British, Indian
Keyword: british cuisine, indian cuisine, tikka masala, tikka masala paste
Servings: 1 portion paste
Calories: 672kcal
Author: Sune Trudslev


Garam masala

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp cardemom pods
  • 1 tbsp black pepper
  • 1 tbsp fennel seeds
  • 1 tbsp mustard seeds
  • ½ tbsp whole cloves
  • 2 dried red chillies
  • 2 tbsp ground tumeric

Tikka masala paste

  • 2 cloves garlic
  • 1 large piece fresh ginger
  • 1 tsp cayenne
  • 1 tbsp smoked paprika
  • 2 tbsp garam masala
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp kosher salt
  • 2 tbsp neutral oil
  • 2 tbsp tomato paste
  • 2 fresh chilies
  • a good handful coriander / cilantro


Make garam masala

  • Put a skillet onto low heat
  • Add coriander seeds, cumin seeds, cardamom pods, black pepper, fennel seeds, mustard seeds, clove and dried chilies to the skillet. Toast until fragrant. It takes about 10 minutes.
  • Grind the spices in a spice grinder or a mortal until it's a fine powder. Add tumeric.
  • Put it in a sealed glass. You won't need all in this recipe.

Make tikka masala pasta

  • Reheat the skillet to low.
  • Remove the skin from the garlic and peel the ginger using a tea spoon.
  • Put all the dry spices on the skillet and toast until fragrant. It takes about 10 minutes.
  • Grind the spices in a spice grinder or mortar until it's a fine powder.
  • Put everything in a mini chopper and process it until it's a fine paste.


Calories: 672kcal | Carbohydrates: 59g | Protein: 17g | Fat: 47g | Saturated Fat: 4g | Sodium: 1478mg | Fiber: 28g | Sugar: 11g