Tikka Masala Sauce

Name: Tikka Masala Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: Ripe tomatoes, chopped — 400 g (14 oz); Onion, chopped — 1 large; Garlic and ginger paste — 20 g (1.5 tbsp); Garam masala — 10 g (1 tbsp); Kashmiri chile powder — 10 g (1 tbsp); Ground coriander and cumin — 5 g each (1.5 tsp each); Heavy cream — 150 ml (2/3 cup); Vegetable oil or ghee — 45 ml (3 tbsp)

The Quirky Foodster Team

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15 min

Prep

35 min

Cook

Ingredients

Ripe tomatoes, chopped — 400 g (14 oz)
Onion, chopped — 1 large
Garlic and ginger paste — 20 g (1.5 tbsp)
Garam masala — 10 g (1 tbsp)
Kashmiri chile powder — 10 g (1 tbsp)
Ground coriander and cumin — 5 g each (1.5 tsp each)
Heavy cream — 150 ml (2/3 cup)
Vegetable oil or ghee — 45 ml (3 tbsp)

Method

Heat oil in a heavy-bottomed pot; sauté onion until golden, about 10 minutes.
Add garlic-ginger paste, cook 2 minutes until fragrant.
Add chopped tomatoes and all ground spices; simmer 20-25 minutes until tomatoes break down and oil separates
slightly.
Blend the mixture to a smooth purée.
Return to the pot, stir in cream, and simmer gently 5-10 minutes to combine; adjust seasoning with salt.

Cultural Background: A creamy, spiced tomato sauce closely related to makhani gravy, tikka masala's exact origin is debated between India and Britain, but it has become one of the most internationally popular Indian restaurant sauces, coating grilled marinated chicken pieces.

Tips: • Blending after the initial simmer, rather than before, ensures the spices have fully bloomed in the oil first. • This sauce is traditionally poured over grilled tandoori-marinated chicken pieces (tikka), simmered briefly together before serving.

Variations: • Add a spoonful of ground almonds for extra richness. • Use with grilled paneer instead of chicken for a vegetarian version.

Storage: Refrigerate up to 4 days, or freeze up to 3 months.

Reheating: Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 130 kcal, 2 g protein, 11 g fat, 6 g carbohydrate per 100 ml serving.

FAQs: What is tikka masala sauce traditionally used for? Coating grilled tandoori chicken pieces (chicken tikka) for the beloved dish chicken tikka masala. How is it different from butter chicken (makhani) sauce? The two are closely related and often nearly indistinguishable; tikka masala is sometimes slightly spicier and less butter-forward, though recipes vary widely.