A beautiful blend of aromatic spices to create one of the most loved Indian appetizer right in your home. My tikka masala rub is intensely flavorful and made with all natural clean ingredients. Many restaurants use food coloring to get that famous red color we associate tandoori tikka with, my recipe achieves that with a combination of Kashmiri chili powder and hot red chili powder. It works wonderfully with tofu, paneer, chicken, meats, sturdy veggies like potatoes, sweet potatoes, cauliflower, firmer fish. This mix will marinate about 1.5-2 pounds of protein or veggies. Simply mix all the ingredients and marinate the protein or veggie. Allow to marinate for at least one hour to overnight refrigerated.
Leave out the yogurt, garlic and ginger and make a batch of tikka masala spice mix to save in your pantry for later. When you’re ready to cook simply mix it with the garlic, ginger and yogurt.
NOTE:
- Dried garlic can be used but I don’t recommend dried ginger it has a totally different flavor.
- Plant based yogurt can be used to replace dairy yogurt, drain the vegan yogurt slightly to thicken and use as normal.
- This recipe will marinate about 1.5-2 lbs of protein. You may need less for vegetables.
- 2 tablespoons Mustard Oil + 1 tablespoon any neutral tasting oil ( regular oil will work perfectly too)
- 3 fat cloves garlic, grated, about 1 teaspoon
- 1 ½ inch ginger grated, about a teaspoon
- 1 cup plain Greek yogurt, any fat % or vegan yogurt drained slightly
- 2 teaspoons Kashmiri Red Chilli Powder or sweet Paprika, preferably smoked
- 1/2 -1 teaspoon hot chili powder, use to your heat tolerance
- 1 tablespoon ground coriander seeds
- 1 teaspoon Chaat Masala Powder available at Asian/Indian stores
- 1/2 teaspoon Garam Masala homemade or store bought
- 1 teaspoon kasuri methi crushed between your palms
- 1/2 teaspoon cracked black pepper
- sea salt to taste
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