STORE BOUGHT TIKKA MASALA SAUCE RECIPES

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CURRY STAND CHICKEN TIKKA MASALA SAUCE RECIPE | ALLRECIPES



Curry Stand Chicken Tikka Masala Sauce Recipe | Allrecipes image

A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.

Provided by Chris Bellers

Categories     World Cuisine    Asian    Indian

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 18

2 tablespoons ghee (clarified butter)
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup heavy whipping cream
2 teaspoons paprika
1 tablespoon white sugar
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
½ teaspoon curry powder
½ teaspoon salt, or to taste
1 teaspoon white sugar, or to taste

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.

Nutrition Facts : Calories 327.8 calories, CarbohydrateContent 13.2 g, CholesterolContent 105.8 mg, FatContent 23.4 g, FiberContent 2.3 g, ProteinContent 17.9 g, SaturatedFatContent 12.7 g, SodiumContent 980.5 mg, SugarContent 7.2 g

QUICK & EASY CHICKEN TIKKA MASALA - PATAK'S INDIAN CURRY ...



Quick & Easy Chicken Tikka Masala - Patak's Indian curry ... image

Much as we love trying new things, we keep coming back to Chicken Tikka Masala. Voted the nation’s favourite and, once, even Britain’s national dish, this quick recipe will have you rustling up a knockout one in a flash. We’ve added a couple of little extras into this recipe to make the taste sharper, but our sauce works great on its own if you prefer.

Provided by Patak's

Total Time 20 minutes

Yield 4

Number Of Ingredients 9

600 g chicken, skin removed and diced
½ red onion or 2 shallots, finely sliced
6 cherry tomatoes, quartered
1 jar Patak’s Tikka Masala Cooking Sauce
1 tablespoon vegetable oil
Juice of ½ lemon (optional)
Salt, to taste
Sugar, to taste
1 tablespoon coriander, chopped

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.

More about "store bought tikka masala sauce recipes"

CURRY STAND CHICKEN TIKKA MASALA SAUCE RECIPE | ALLRECIPES
A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.
From allrecipes.com
Reviews 4.9
Total Time 1 hours 20 minutes
Category World Cuisine, Asian, Indian
Cuisine Asian, Indian
Calories 327.8 calories per serving
  • 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.
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