Tikka Masala Paste Recipe

Tikka masala paste in a small glass mason jar with a spoon in the jar and a bowl of spice and a ginger root next to it.

5 from 1 vote

Tikka Masala Paste Recipe

This homemade tikka masala paste recipe is quick and easy, adding an incredible depth of flavor to tikka masala and many other dishes. It’s keto-friendly and uses low-FODMAP spices and ingredients that add a wow factor to any meal.

Prep Time10

Total Time10

Course: Sauces, Dressings and Dips

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Method: No cook

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: cups

Calories: 7kcal

Author: Tracey Hatch-Rizzi

Ingredients

3 tablespoons homemade tikka masala powder or your favorite tikka masala brand
2 green onions green part only for low-FODMAP. Chop into 1-2 inch pieces for better blending.
2 cloves garlic omit for low-FODMAP
1 inch fresh ginger root peeled and coarsely chopped
3 tablespoons avocado oil olive oil or any neutral oil
½ teaspoon salt kala namak black salt is best. Read more in this Kala Namak Ingredient Spotlight.
¼ cup tomato puree see Notes for alternatives
1 cup fresh cilantro large stems removed
1 pinch asafoetida powder optional. Read more in the Asafoetida Ingredient Spotlight.
water or other liquid as needed for consistency - see Notes

US Customary - Metric

Instructions

Place all ingredients into a blender or food processor (I love my Nutribullet) and blend until smooth. You may find you need to scrape down the sides and blend again to fully incorporate all of the ingredients.

Notes

TIP: For a thinner consistency, add some water, lemon or lime juice, or red wine vinegar. Without adding a little water or other liquid, the mixture may be too thick to blend evenly. Be sure to only add more liquid 2 teaspoons at a time to ensure it doesn’t become too thin. See the FAQ if it does get too thinned out.

Tomato puree substitutes

You can use tomato sauce, passata or tomato paste. If using tomato paste, you'll need to add a little bit of water to thin the consistency for blending.

Variations

Use these ingredients to adjust to your taste or customize for your favorite dish.

Tamarind paste – adds a sweet, tangy flavor
Amchur powder (dry mango powder) – is often used in tikka masala recipes. It adds a fruity, sour flavor. Use orange peel or tamarind paste or tamarind powder as an amchur powder substitute.
Mint – add a tablespoon of fresh mint for extra sweetness and brightness
Lemon juice, lime juice or red wine vinegar – add a teaspoon for acidity
Spicy – add cayenne, Aleppo pepper, red pepper flakes or Kashmiri pepper powder. Adding additional Kashmiri pepper creates a darker red color, extra heat and phenomenal flavor.

How to store

Store in the refrigerator for up to 3 weeks or consider freezing.

Nutrition