This recipe for Tikka Masala makes a huge batch that you can freeze and use for a variety of dishes, tossed with sautéed chicken thigh, grilled shrimp or fresh spring vegetables.
For a simple side dish or weeknight vegetarian meal, try serving this over blanched snap peas. Cook snap peas in boiling water for one minute until bright green and tender. Top with warm tikka masala, toasted almonds, fresh cilantro & a lime wedge!
Carl Dooley's Spring Vegetable Tikka Masala
½ cup ghee
⅓ cup tomato paste
3 box pomi chopped tomato or 75 oz of other tomato mix
3 tablespoons salt
2 cans coconut milk
1 quart chicken broth
6 curry leaves
1/2 lb. (2 sticks) unsalted butter
For the paste:
½ cup ginger diced
15 garlic cloves
1 ½ onion, diced
3 tablespoons salt
For the spice mix:
¼ cup black cumin
6 tablespoons coriander seeds
3 tablespoons sweet paprika
3 tablespoons spicy paprika
3 tablespoons ground turmeric
4 tablespoons ground aleppo or kashmiri chiles
2 tablespoons ground cinnamon
- In a food processor or by hand make a paste out of onion, ginger, garlic and 3 tablespoons of salt
- In a separate bowl, combine the spices together and grind until coarse
- In a large pot or dutch oven melt the ghee on medium heat. Add the paste mixture to the ghee and cook over medium heat for 5 minutes until aromatic. Continue to stir making sure the paste doesn’t burn.
- Add the spice mixture and cook until the spices bloom, 2 minutes on low. Add the tomato paste & cook out for another minute
- Add the remaining ingredients, bring to a boil. Whisk 1/2 lb. butter in and combine. Simmer for 15 minutes on low.
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