TIKKA MASALA SIMMER SAUCE RECIPES

EASY INDIAN TIKKA MASALA SAUCE RECIPE | CHEFDEHOME.COM

Easy Indian Tikka Masala Sauce Recipe | ChefDeHome.com image

This Velvety Restaurant Style Indian Tikka Masala Sauce needs just 6 staple pantry ingredients. You will be surprised to learn that secret of your all-time favorite Indian Chicken Tikka Masala sauce was in these simple and easy to find ingredients and a 15 minutes recipe.
So ditch the delivery and serve an easy homemade Indian Authentic Tikka Masala Dinner even on weekdays!!
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Sounds delicious? Isn't it?
Oh, and not just Chicken Tikka Masala dinner... I use this sauce a lot more ways! Tikka Masala Pasta, Tofu Tikka Masala and Rice, and even Tikka Masala Casserole to name a few! yumm!
Growing up, Butter Chicken or Chicken Tikka Masala had always been big part of our Sunday family dinner. My mom makes world's best tasting Chicken Tikka Masala. And it's been always in-demand among our family and friends. After marriage, I always have tried to bring her cooking magic to every plate of food I cook and serve. But, to suit my busy lifestyle and needs........ I have updated many of her classic traditional recipes. This 6 ingredients Tikka Masala is perfect example of that!
Overtime, this Tikka Masala sauce has become our family and friends favorite in most Indian-style Dinners! A evolution of classic, this recipe came into being on a very busy day and under a very short notice!!
I had few guests coming over and all they wanted to eat is Indian Curries. All food was ready when Vishal came to know... one of our guest is vegetarian. I just had some salad and rice as veggie options.
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So quest was to make Indian Vegetarian Curry and time in hand was just 15 minutes.
Thing is, a good quality traditional marinara like Ragu Traditional Pasta Sauce, has lots of flavor of slow simmered Tikka Masala sauce. So I simmered Ragu Traditional Pasta Sauce with Indian garam masala, butter, and some seasonings!
Viola! A velvety, buttery, fragrant Tikka Masala Sauce was ready with that signature deep orange color and amazingly Restaurant Quality flavor....... and I was ready to host a prefect dinner party!
My guests kept asking for recipe and I promised them to share on blog. Soon after I publish this post, I'm going to send'em this link. :) This sauce has become like my new modern family tradition. Everyone who tastes it wants to get the recipe.
Secret to making this easy version of Tikka Masala sauce is all in a good quality Marinara Pasta Sauce.
Remember, your Pasta Sauce is main flavor-base for the Tikka Masala sauce. So choose a good quality and smooth marinara sauce such as Ragu Traditional and then serve a delicious Indian Dinner under 20 minutes!
Today, my age-old family recipe is updated and calls for an Italian Pasta Sauce! I hope you will enjoy a taste of my heritage with this "updated classic".

Provided by Savita

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 3-4 Cups

Number Of Ingredients 8

Ingredients

3 Cup Marinara Sauce, Smooth Pasta Sauce such as Ragu Tradtional
1.5 tsp Garam Masala
1.5 tbsp Unsalted Butter
1/3 Cup Heavy Cream
1/2 tsp Cayenne Pepper, or Paprika, add more if like heat
1 tsp Honey
1 Garlic, clove, grated, optional if using garlic marinara sauce
1/4 tsp Salt, adjust per taste

Steps:

Heat 1 tablespoon butter in a heavy bottom deep pan. Add garam masala and cook until fragrant. (about 30 secs)
Add cayenne (or Indian Red Chili Pepper), grated garlic, honey, and marinara sauce with 1/2 cup of water. Bring to boil and simmer for 6-7 minute on medium-low heat.
Add heavy cream and remaining 1/2 tablespoon butter. Heat the sauce for 1 minute while mixing the ingredients. I usually start with 1/4 cup of cream and then taste and adjust with few tablespoons more. Taste and adjust salt. Remove from heat.
Tikka Masala Sauce is ready!! Serve plain with rice. Or mix with your favorite protein and serve with traditional Indian Naan. Enjoy!

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

Ingredients

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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Calories 646 calories per serving

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This brilliant Anglo-Indian chicken curry recipe is sure to make people very happy.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine indian
Calories 441 calories per serving

1. To make the curry paste, halve, deseed and roughly chop the chilli(es), then peel the garlic and ginger.
2. Place a frying pan over a medium-high heat and scatter in the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.
3. Add the toasted spices to a pestle and mortar and grind until fine, or whiz to a powder in a food processor.
4. Once ground, add the toasted spices to a food processor along with the remaining paste ingredient and ½ teaspoon of sea salt, then whiz to a smooth paste. Put aside.
5. Slice the chicken lengthways into 2cm strips.
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9. Turn the heat down to medium-low, cover and simmer for 20 minutes, then remove the lid and cook for a further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.
10. Divide the curry between bowls, sprinkle over the almonds and coriander leaves. Add a dollop of yoghurt and a wedge of lemon to each bowl. Delicious served with fluffy rice.

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CHICKEN TIKKA MASALA | CHICKEN RECIPES | JAMIE OLIVER RECIPES

Once you've marinated your chicken in all those amazing spices, this tikka masala's super fast
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Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 225 calories per serving

1. Peel and finely grate the garlic and ginger, and deseed and finely chop the chillies, then add to a bowl. Peel and finely slice the onions.
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