Tags: dinner - indian - curry - keto - chicken - vegetarian - GF -
GF vegetarian - GF chicken - GF curry - GF dinner - GF indian - GF keto
Active Time: 1 hour
Passive Time: 45 minutes
Serves: 4+ (makes about 3-4 cups of paste and each cup serves about 4)

An amazing tikka masala curry, perfect for chicken, paneer, lamb, etc.

• Coriander: 2 tbsp (whole)
• Cinnamon sticks: 1.5
• Allspice berries: 1 tsp
• Whole cloves: 2 tsp
• Fennel seeds: 1 tsp
• Green cardamom pods: 2 tsp
• Black cardamom pods: 2 tsp
• Fenugreek seeds: 1 tbsp
  
  
• Unsalted raw almonds: 1/2 cup
• Unsweetened shredded coconut: 1/4 cup
  
  
• Garlic: 5 cloves, peeled and smashed
• Garam masala: 3 tbsp (see below - recipe is included)
• Ginger: 3“ knob, peeled and sliced
• Red onion: 1 medium, peeled and quartered
• White onion: 1 medium, peeled and quartered
• Tomato paste: 1/2 cup
• Cilantro: 1 cup, roughly chopped
• Mint: 1/2 cup, roughly chopped
• Lemon juice and zest: 1 lemon
• Turmeric: 2 tsp, ground
• Salt: 3 tsp
• Red chili powder: 1 tsp
  
  
• Ghee: 2 tbsp
  
  
• Tomato sauce: 8 oz
  
  
• Milk: 3 cups
• Cream: 1/2 cup

• A 2-3 oz package of mint is adequate
• Add chicken, paneer, or desired protein - 1-2 lbs per 1 cup of paste is a good amount
• Store leftover tikka masala paste in freezer for several months - put 1 cup portions into ziploc bags and freeze
• You can definitely skip making garam masala and use store-bought if you want
• If you're using store bought garam masala, make sure it is GF if that matters to you

1. Make the garam masala by combining the coriander, cinnamon sticks, allspice berries, cloves, fennel seeds, both cardamoms, and fenugreek seeds in a dry pan over high heat. Toast until fragrant, 2-3 minutes, stirring occasionally. Put in a spice grinder and grind into a fine powder
2. Toast almonds and coconut in a dry pan over medium-high heat until coconut is golden brown and fragrant; stir occasionally
3. Puree the garlic, garam masala, ginger, onions, tomato paste, cilantro, mint, lemon juice, lemon zest, almonds, coconut, turmeric, salt, and red chili powder until well combined and a thick paste forms. This is the tikka masala paste
4. To make the masala sauce, heat ghee in a medium sauce pan over medium heat and add 1 cup of tikka masala paste. Saute until paste is fully cooked and begins to separate from fat, about 5 minutes. Add tomato sauce and let cook for 1-2 minutes. Add milk and cream, bring to a boil, reduce heat, and simmer for 15 minutes
5. Add chicken, paneer, etc. if desired and serve with rice or naan