TIKKA MASALA SAUCE JAR RECIPES

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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.

TIKKA MASALA SAUCE RECIPE - FOOD.COM



Tikka Masala Sauce Recipe - Food.com image

This rich, thick and savoury sauce is adapted from Not Your Mama's Canning Book by Rebecca Lindamood. I used pencil hot and thai chilies instead of the jalapeno and home roasted and pureed tomatoes.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 quart, 16 serving(s)

Number Of Ingredients 9

1 tablespoon coconut oil
1 large onion, minced
4 garlic cloves, minced
1/2 teaspoon kosher salt
1 tablespoon garam masala
1/2 tablespoon fresh grated ginger
1 pencil hot pepper or 1 jalapeno pepper, seeded and minced
4 Thai red chili peppers, minced
4 cups roasted crushed tomatoes (I used homemade)

Steps:

  • Melt oil in a large pot over medium heat. Add the onion and saute until just golden, about 10 minutes.
  • Add the garlic, salt, garam masala and ginger; cook 2 minutes, until fragrant.
  • Stir in the chilies and cook 3 minutes.
  • Add tomatoes and bring to a simmer. Cook, stirring frequently, for 10 minutes or until thick.
  • Pressure can 30 minutes @ 10 PSI.

Nutrition Facts : Calories 18.4, FatContent 0.9, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 74.4, CarbohydrateContent 2.5, FiberContent 0.4, SugarContent 1.1, ProteinContent 0.4

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TIKKA MASALA SAUCE RECIPE - FOOD.COM
This rich, thick and savoury sauce is adapted from Not Your Mama's Canning Book by Rebecca Lindamood. I used pencil hot and thai chilies instead of the jalapeno and home roasted and pureed tomatoes.
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