Tikka Masala with Vegetables

Tikka-Masala-with-Vegetables-2

Tikka one of the most popular preparations outside of India.  In many town of many countries you will find restaurants and take away serving chicken-tikka, paneer-tikka. This blend this combination of spices is so delicious that you can find a ready-paste to be sold in jars in many supermarkets.

The reddish color of this dish is typical, but it not a must. Sometimes food coloring are added to the paste in order to get this attractive color.

I was used to by my paste and marinate my chicken combining 2 tablespoons of tikka masala with 2 tablespoons of yogurt one of oil and adding about 1 teaspoon of cornstarch. After marinating at least 30 minutes placed the chicken bites on the skewers and I broiled them in the oven; the other quick was spreading the bites on a try and place it as it is under the broiler.

One day I realized that I’ve finished the paste and I could not find the same brand in any shops.

At this point the best solution was: make you one tikka paste.

This recipe below is the result of the combination of several recipes and we really enjoyed it.

Today I used the tikka masala with vegetables instead of chicken in this way we got a delicious side dish!

Tikka Masala with Vegetables

  • Servings: 4-6
  • Time: 2
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Tikka-Masala-with-Vegetables-2

You need:

Tikka Masala

  • 1/4 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1 tablespoon dried mint
  • 1/4 cup paprika
  • 1 teaspoon chili powder
  • 1 tablespoon garam masala
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 10 garlic cloves
  • 1/4 cup fresh coriander (cilantro)
  • 1 small onion, diced
  • 2 tablespoons chopped red chilies or to taste
  • 1 tablespoon fresh ginger, chopped or grated
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • a few drops red coloring or/and 2 tablespoons tomatoes paste
  • 1/4 cup water
  • 2/3 cup wine vinegar
  • 2/3 cup vegetable oil

Vegetables Tikka Masala (vegetalbes up to you!)

  • 2 tablespoons tikka masala
  • 1 tablespoons yogurt
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt, to taste
  • 1 cup chopped pineapples
  • 1 red pepper, diced
  • 1 zucchini, sliced
  • 12 small mushrooms

Procedure:

Tikka Masala

  1. For the tikka masala grind coriander, cumin and mint first. You can also use ground ones, but the flavor of fresh grinded is superior.
  2. Add the other ingredient until turmeric powder.
  3. Using a food processor transform to paste; garlic, coriander, onion, chills and ginger.
  4. Stir with a fork or a spatula all powdered spices with paste and all the other ingredients except the oil.
  5. Heat the oil in a skillet and fry the paste until all the liquid is adsorbed and oil raises to the surface.
  6. At this point the paste is ready and you can fill in jars.

Vegetables Tikka

  1. In a big bowl combine 2 tablespoon of the tikka paste, yogurt, cornstarch and salt, stir well.
  2. Add the diced vegetables and let marinate for minutes (you can replace the vegetables by diced chicken breast).
  3. Place vegetables on a skewer or simply spread them on a baking tray.
  4. Bake under a preheated broiler until vegetables begins to get brown edges.
  5. Enjoy!

    You need:

    Tikka Masala

    • 1/4 cup coriander seeds
    • 1/4 cup cumin seeds
    • 1 tablespoon dried mint
    • 1/4 cup paprika
    • 1 teaspoon chili powder
    • 1 tablespoon garam masala
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground turmeric
    • 10 garlic cloves
    • 1/4 cup fresh coriander (cilantro)
    • 1 small onion, diced
    • 2 tablespoons chopped red chilies or to taste
    • 1 tablespoon fresh ginger, chopped or grated
    • 1 teaspoon salt
    • 1 tablespoon lemon juice
    • a few drops red coloring or/and 2 tablespoons tomatoes paste
    • 1/4 cup water
    • 2/3 cup wine vinegar
    • 2/3 cup vegetable oil

    Vegetables Tikka Masala (vegetalbes up to you!)

    • 2 tablespoons tikka masala
    • 1 tablespoons yogurt
    • 1 teaspoon cornstarch
    • 1/4 teaspoon salt, to taste
    • 1 cup chopped pineapples
    • 1 red pepper, diced
    • 1 zucchini, sliced
    • 12 small mushrooms

    Procedure:

    Tikka Masala

    1. For the tikka masala grind coriander, cumin and mint first. You can also use ground ones, but the flavor of fresh grinded is superior.
    2. Add the other ingredient until turmeric powder.
    3. Using a food processor transform to paste; garlic, coriander, onion, chills and ginger.
    4. Stir with a fork or a spatula all powdered spices with paste and all the other ingredients except the oil.
    5. Heat the oil in a skillet and fry the paste until all the liquid is adsorbed and oil raises to the surface.
    6. At this point the paste is ready and you can fill in jars.

    Vegetables Tikka

    1. In a big bowl combine 2 tablespoon of the tikka paste, yogurt, cornstarch and salt, stir well.
    2. Add the diced vegetables and let marinate for minutes (you can replace the vegetables by diced chicken breast).
    3. Place vegetables on a skewer or simply spread them on a baking tray.
    4. Bake under a preheated broiler until vegetables begins to get brown edges.
    5. Enjoy!

 

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2 thoughts on “Tikka Masala with Vegetables

    • Hi! Not everybody use the yogurt, some make a dense sauce with it. For a dairy free diet I would use almond milk! If you prefer a sauce rather than a spices coat, you can add more! Enjoy, I hope it will work for you!

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