INGREDIENTS
Tikka Paste:
20g Coriander Seeds
20g Cumin Seeds
5g Dried Chili, soaked
50g Oil
50g Garlic
50g Ginger
50g Water
50g Lemon Juice
3g Turmeric Powder
15g Salt
25g Fried Shallot
70g Tomato Puree
Chicken Tikka:
300g Chicken Cubes
120g Tikka Paste
50g Greek Yoghurt
25g Oil
INSTRUCTION
Tikka Paste:
Place coriander seeds, cumin seeds, dried chili and oil into Allda bowl, cook until fragrant using Steam at Speed 1 for 5 minutes.
Add in garlic and ginger, blend at Speed 6 for 10 seconds.
Add in the remaining ingredients, cook at 90°C using Speed 2 for 30 minutes.
Set aside to let it cool.
Chicken Tikka:
Marinate the chicken with tikka paste for 15 minutes or overnight for better flavour.
Pour the oil and marinated chicken into Allda bowl, cook using Reverse + Stir at 100°C for 10 minutes.
Add in greek yoghurt, cook at 90°C using Reverse + Stir for 1 minute.
