Tikka Paste
This homemade tikka paste brings together toasted coriander and cumin seeds, dried chillies, fresh ginger, garlic and tomato purée into a fragrant Indian-style marinade base. The Thermomix TM7 toasts, grinds and blends the spices in minutes, delivering a silky-smooth paste far fresher than anything from a jar. Ideal for marinating chicken, paneer or vegetables before grilling or roasting.
About this recipe
Tikka Paste Thermomix TM7 recipes give you the bold, smoky heart of Indian tandoori cooking in one small jar. Instead of grinding spices by hand, the all-in-one kitchen machine toasts whole coriander and cumin seeds directly in the mixing bowl, then blitzes them with dried chillies, fresh root ginger, garlic, lemon juice and tomato purée into a vibrant, restaurant-style marinade. The result is a deeply aromatic paste with a silky consistency that clings to chicken, paneer or roasted vegetables — far more fragrant than anything store-bought. This recipe suits meal prep perfectly: one batch covers several quick weeknight dinners, and because you control the chillies, you decide the heat. Whether you are planning a curry night, a barbecue marinade or a batch-cooking session, this homemade tikka paste is the flavour foundation your weekly menu needs.
Preparation tips
- Toast the coriander and cumin seeds until they smell nutty and look slightly darker before grinding; this unlocks their essential oils and gives the paste its deep, roasted character that raw spices simply cannot deliver.
- Store the finished tikka paste in a sterilised glass jar with a thin layer of olive oil on top; it keeps in the fridge for several weeks and the oil helps preserve the vibrant colour and aroma of the chillies and ginger.
- For a milder family-friendly paste, remove the seeds from the dried chillies before toasting, or replace half of them with sweet smoked paprika for a gentler, smokier flavour that children will enjoy.
- Serve a spoonful of this tikka paste stirred into yoghurt as a quick marinade for chicken thighs, or whisk it into mayonnaise for a spiced dip at your next barbecue.
Recipe variations
- For a milder, kid-friendly version, halve the quantity of dried chillies and add extra tomato purée and a pinch of sweet paprika; the coriander, cumin and ginger still deliver plenty of flavour without the heat.
- For a festive tandoori-style variation, add a pinch of Kashmiri chilli, a little ground fenugreek and a splash more lemon juice; this gives the paste a deeper red colour and the classic tandoori aroma for a curry-night feast.
Why this recipe works
Crafting the perfect Tikka paste requires precision, and the Thermomix TM7 ensures your results are flawless every single time. Say goodbye to burnt spices or uneven textures; the TM7 expertly grinds and roasts your ingredients to exact specifications, creating a velvety smooth base that rivals authentic Indian restaurants. This intelligent appliance takes the uncertainty out of blooming spices, allowing you to achieve deep, complex flavours with zero effort. Experience the satisfaction of professional-standard cooking, knowing your curry paste is perfectly blended and cooked for impeccable taste.
Thermomix TM7 Benefits
- Heating the whole coriander and cumin seeds in the bowl releases their essential oils for a deeper, roasted spice flavour.
- Grinding the toasted chillies and seeds takes just seconds in the TM7, producing a fine powder without a mortar and pestle.
- Chopping the fresh root ginger and garlic cloves evenly means no stringy bits in the finished paste.
- Mixing all the ingredients with the tomato purée creates a silky, uniform marinade straight from the mixing bowl.
- Weighing the olive oil and lemon juice directly into the bowl saves you a separate scale and extra washing up.
Ingredients
- coriander seeds
- cumin seeds
- dried red chillies
- fresh coriander
- garlic cloves
- fresh root ginger
- olive oil
- water
- lemon juice
- fine sea salt