Tikka Paste

This is what you marinate your chicken in ready for Thermomix Indian Butter Chicken.....

I made a single batch of this and it will do me at least 5 serves of butter chicken - maybe more......Keep in fridge for up to 6 weeks or it's great to keep frozen in 100g portions......

40g coriander seeds

40g cumin seeds

10g dried red chillies

50g fresh coriander, washed thoroughly and left to dry on a towel

100g garlic cloves, peeled

100g ginger, sliced in 2mm coins along the lines on the skin

220g olive oil

100g water

100g lemon juice

1 heaped tsp ground tumeric

30g salt

50g dried onions – available in Indian grocery stores

140g tomato puree

Weigh coriander seeds, cumin and dired red chillies into TM bowl. Heat 5 minutes - Varoma - Speed 1

Grind 1 minute - Speed 8.

Add fresh coriander, garlic, ginger and olive oil to TM bowl. Blend 1 minute - Speed 10. Scrape down the lid and sides of the TM bowl with the spatula.

Add remaining ingredients. Cook 40-60 minutes - 80C - Speed 2. When the paste is cooked, a lovely red sheen of oil should be starting to show on the surface. Keep in clean jars in fridge - top up with a little more olive oil after each use, will help keep it fresh.

The smell of this is amazing....It's also great for marinades for grilling or frying chicken or other meats! GET CREATIVE!!

(recipe taken and slightly adapted from Thermomix Indian Cookbook)