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Rust-orange homemade tikka paste in a glass jar with a wooden spoon on white marble
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Foolproof Tikka Paste (Tested 4 Times)

A smoky, garlicky tikka paste made from scratch in 15 minutes — the base for a chicken tikka marinade or a quick homemade tikka masala sauce.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 45kcal

Ingredients

For the Tikka Paste:

  • 1/3 cup neutral oil (such as avocado or vegetable oil)
  • 8 clove garlic, peeled
  • 2 -inch piece fresh ginger, peeled and chopped
  • 3 tablespoon Kashmiri chili powder
  • 1 tablespoon smoked paprika
  • 2 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon garam masala
  • 3 tablespoon tomato paste
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoon kosher salt
  • 2 –3 tablespoons water, as needed

Instructions

  • Add the oil, garlic, and ginger to a food processor. Pulse until a rough, wet paste forms with no large pieces remaining.
  • Add the Kashmiri chili powder, smoked paprika, ground coriander, cumin, turmeric, and garam masala. Pulse until fully incorporated with no dry streaks.
  • Add the tomato paste, lemon juice, apple cider vinegar, and salt. Blend until completely smooth, adding water 1 tablespoon at a time if the mixture is too thick to blend.
  • Transfer the paste to a skillet over medium-low heat. Cook, stirring constantly, for 5 to 7 minutes, until the raw garlic smell fades and the paste darkens by a shade.
  • Remove from heat and let cool completely at room temperature, about 20 minutes.
  • Transfer to a clean glass jar, pressing down to remove air pockets, and seal tightly.

Notes

  • For a milder paste, reduce Kashmiri chili powder to 2 tablespoons. For more heat, add cayenne in ¼ teaspoon increments after tasting.
  • Store in the refrigerator for up to 3 weeks, or freeze in an ice cube tray for up to 6 months.
  • To use as a chicken tikka marinade, whisk 3 tablespoons of paste with ½ cup plain yogurt per pound of chicken; marinate at least 2 hours.
  • To turn into a tikka sauce, cook 3–4 tablespoons of paste in oil for 1 minute, add a 14-ounce can of crushed tomatoes, simmer 10 minutes, then stir in ¼ cup cream or coconut milk.
  • No food processor? A blender works with a splash of extra oil; a mortar and pestle works but requires more effort to fully break down the garlic and ginger.
  • If the oil separates in the jar after storage, stir before using — this is normal and not a sign of spoilage.
  • Double the recipe exactly if making a larger batch, and add roughly 2 extra minutes to the skillet cooking time.
  • Weigh or measure the garlic and ginger after peeling and chopping, not before, for the most consistent results batch to batch.