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Tikka Masala Paste

Use this traditional Indian paste to make chef Jamie Oliver's Chicken Tikka Masala. Photo credit: David Loftus and Chris Terry

  • Yield: Makes 3/4 cup
Tikka Masala Paste

Source: The Martha Stewart Show, December 2009


  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons garam masala
  • 1 (2-inch) piece peeled fresh ginger
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons peanut oil
  • 2 tablespoons tomato paste
  • 2 fresh red chiles
  • 1 small bunch cilantro
  • 1 tablespoon unsweetened shredded coconut
  • 2 tablespoons almond flour


  1. In a dry skillet, toast cumin and coriander seeds until fragrant. Transfer to a mortar and grind using a pestle until finely ground. Transfer to the bowl of a small food processor, along with ginger, salt, oil, tomato paste, chiles, cilantro, coconut, and almond flour; process until a smooth paste is formed.

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