STORE BOUGHT TIKKA MASALA SAUCE RECIPES

Steps:

• Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
• Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
• Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

Steps:

• 1. Heat the vegetable oil in a pan and add the red onions or shallots.
• 2. After 2 minutes add the chicken and allow to seal for a few minutes.
• 3. Add the tomatoes and the Patak’s Tikka Masala Cooking Sauce. Cover and leave to cook through for 15 minutes.
• 4. Stir occasionally to prevent the Tikka Masala from sticking to the bottom of the pan.
• 5. Taste and adjust the seasoning with salt, sugar and lemon juice.
• 6. Sprinkle over the coriander and serve simply with fresh hot basmati rice.