Tikka Curry Paste

Chicken
Tikka

Serves 4  ·  25 minutes  ·  Two ingredients

Tikka comes from Shalet and Babitha experimenting with different restaurant flavours.

We wanted to make something that had that familiar restaurant taste people enjoy. Creamy, smoky, mildly spiced and comforting, but still easy to cook at home. Shalet and Babitha kept testing and adjusting until it felt right.

This is BASHA's more playful paste. It is not from one family kitchen like the others, but from cravings, experiments and the kind of food people love to eat when they go out.

Chicken tikka masala made with Basha Tikka Curry Paste — rich creamy orange sauce with tender chicken pieces, garnished with fresh coriander

Why it tastes this way

This paste comes from experimenting with restaurant style flavours. It is made to work with passata and cream, giving that familiar creamy, smoky and mildly spiced tikka taste. It works especially well with chicken, paneer, cauliflower, tofu and mixed vegetables.

What you need

  • 1kg chicken, cut into pieces
  • 1 Basha Tikka Curry Paste, 150g pouch or jar
  • 100ml passata
  • 150ml light or heavy cream
  • A tiny bit of oil

  1. Bloom the paste

    Add a tiny bit of oil to a pan on medium heat. Add the paste and cook for a minute, stirring slowly. The tomato and spice smell will fill the room, warm, aromatic and slightly smoky. That's your cue to move on.

  2. Add the chicken and passata

    Add the chicken pieces and pour in 100ml of passata. That's just smooth tomato — find it next to the tinned tomatoes in any supermarket. Stir well so the chicken is fully covered in the deep red sauce.

  3. Cook, then make it creamy

    Cook on medium heat until the chicken is fully done, about 15 minutes. Then pour in 150ml of cream and stir gently. Let it simmer for another 5 minutes until the sauce is thick, smooth and coats the back of a spoon.

More variants

More ways to use the Tikka paste — coming soon.

More recipes coming soon