Thermomix Tikka Sauce and Chicken Tikka Recipe

My kids love chicken tikka. And since I have an authentic tikka recipe from an Indian friend which I have been dying to try, I decided to modify the recipe to use my trusty Thermomix to make the tikka paste from scratch. A bigger batch (just multiply the recipe below) then needed can be made to use for meat, prawn, chicken and fish dishes, for cooking tikka masala curry, or even to use as a sandwich spread. As there will be no preservatives, this can keep in your fridge for up to 6 weeks (you need to add a layer of oil), keeps even longer if you freeze the paste.

What's great is that you can make rempah from scratch using the Thermomix - meaning all my spices are fresh and I am not using the short cut (who knows what's inside) instant spice mix.

Additionally, my kitchen is not oily and less messy as there is only the Thermomix mixing bowl and air fryer to wash. My helper loves how the Thermomix has changed our lives because she has less to wash up.

Ingredients for Tikka paste

• 10g coriader seeds
• 10g cumin seeds
• 2.5g 10g dried red chillies
• 12g fresh coriader, washed and dried with a paper towel
• 5g garlic cloves, peeled
• 25g ginger, sliced 
• 60g olive oil
• 25g water
• 25g lemon juice
• 1/4 tsp ground tumeric
• pinch of salt 
• 10g dried onions
• 35g tomato puree

Directions (Tikka sauce) <Thermomix cooking instructions>

• Weigh coriander seeds, cumin, and dried chilli in the thermomix <Heat 5 min/Varoma temperature/speed 1>
• Grind 1 min/speed 8
• Add garlic, fresh coriander, ginger, and olive oil into the thermie and blend 1 min/speed 10
• Scrap down the sides of the TM bowl and grind again if needed
• Add the rest of the ingredients
• Cook <40-60min/80 degree/speed 2>
• When the oil separates on the surface of the paste, the cooking is done
• To store, use a clean spoon to scoop the content into a clean container
• Pour some oil if needed as the paste needs to have a layer of oil over it for preservation
• After use each time, add a new layer of oil 

Directions for Chicken Tikka 

• Some chicken (I used 2 pieces of deboned chicken thighs cut into pieces)
• 2 TBSP of tikka paste to marinate the chicken for at least 2 hours and store in a ziplock bag in the fridge for the next couple of hours
• Air fry the chicken pieces about 20min 160 degree and 10min 180 degree
• Garnish before serving
• Serve hot

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