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Vegan Clone of Tikka Paste & Butter Chicken



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Tikka Paste

  • 40 g coriander seeds
  • 40 g cumin seeds
  • 10 g dried red chillies
  • 50 g coriander, Washed thoroughly and left to dry on a towel
  • 10 g garlic cloves, peeled
  • 100 g ginger, Sliced in 2mm coins along the lines on the skin
  • 200 g olive oil
  • 100 g water
  • 100 g lemon juice
  • 1 heaped teaspoon ground tumeric
  • 30 g salt
  • 50 g Dried Onions
  • 140 g Tomato purée (passata)

Butter Chicken-pea

  • 40 g Nuttelex or other dairy free spread
  • 150 g onions
  • 2 Fresh Green Chillies, Keep the seeds if you like next level heat
  • 20 g ginger, sliced along the lines on the skin into 2mm coins
  • 2 cloves garlic
  • 10 g fresh coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons Ground Coriander
  • 1/2 teaspoon tumeric
  • 1 teaspoon salt
  • 100 g water
  • 70 g tomato puree
  • 500 g coconut cream
  • 100 g red lentils
  • 200 g Tikka paste
  • 800 g 2 x cans of chickpeas (drained)

Recipe's preparation

    Tikka Paste
  1. 1. Weigh coriander seeds, cumin and dried red chillies into TM bowl. Heat 5 minutes/Varoma temperature/Speed 1.

    2. Grind 1 minute/Speed 8.

    3. Add fresh coriander, garlic, ginger and olive oil to TM bowl. Blend 1 minute/Speed 10. Scrape down the lid and sides of the TM bowl with the spatula.

    4. Add remaining ingredients. Cook 40-60 minutes/80C/Speed 2. When the paste is cooked, a lovely red sheen of oil should be starting to show on the surface. Using a sterilized spoon, spoon the paste into sterilized jars, pouring a little more olive oil if necessary to submerge the paste. Cover the jars with sterilized lids and keep in the fridge. Top up with a little more oil after each use so the paste stays submerged under the oil. This helps to preserve it and will keep for 6 weeks this way.
  2. Butter chicken-pea
  3. Heat the nuttelex 1 minute/Varoma temperature/Speed 1.
  4. Add onions, chillies, ginger, fresh coriander and garlic. Mince 10 seconds/Speed 5.
  5. Scrape down the sides and lid of the TM bowl with the spatula. Cook 5 minutes/Varoma temperature/Speed 2/Measuring Cup OFF
  6. Avoiding the blade unit, add dry spices and salt. Cook 3 minutes Varoma temperature/Speed 2/Measuring Cup ON.
  7. Add the water. Cook 5 minutes/Varoma temperature/Speed 1.
  8. Add tikka paste, lentils, tomato puree and 250g water. Cook 30 minutes/100C/Speed Spoon/Reverse Blade Direction. Taste and add more salt if necessary.
  9. Add chickpeas, coconut cream and stir 30 seconds/speed 1/reverse blade.
  10. Serve with rice

Accessories you need

  • Spatula TM31
    Spatula TM31
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  • Measuring cup
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For Indian food lovers, this recipe is taken from the Thermomix 'Fast and Easy Indian Cooking'

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Hello, wondering how many grams of paste this...

    Submitted by sarahtm31 on 22. April 2019 - 15:20.

    Hello, wondering how many grams of paste this makes? Also, could the paste be frozen?

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  • This is incredible! I’ve made this three times...

    Submitted by broomhallb on 26. May 2018 - 08:23.

    This is incredible! I’ve made this three times now and even my Indian friends love it!

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  • Amazing!!!!

    Submitted by Pearlygirl on 8. September 2017 - 12:53.


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