Tags: dinner indian curry keto
Active Time: 1 hour
Passive Time: 45 minutes
Serves: 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
• You can definitely skip making garam masala and use store-bought if you want

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.
5. 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
6. Add chicken, paneer, etc. if desired and serve with rice or naan