EASY INDIAN TIKKA MASALA SAUCE RECIPE | CHEFDEHOME.COM
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!!
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.
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
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!
SPICED PARSNIP SOUP | JAMIE OLIVER VEGETABLE RECIPES
There’s something wonderfully comforting about a nice bowl of soup. I’ve served this one with some quick, funky parsnip crisps, garam masala and a swirl of yoghurt and chilli oil. Delicious.
Total Time 50 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger.
- Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally.
- Add the garlic and ginger, then scatter over the cumin seeds, 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes.
- Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.
- Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast boiling water, then drain and pat dry.
- Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.
- Season the soup to perfection, ripple through the yoghurt and divide between warm bowls.
- Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.
Nutrition Facts : Calories 428 calories, FatContent 11.7 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 21.6 g protein, CarbohydrateContent 62.2 g carbohydrate, SugarContent 16.9 g sugar, SodiumContent 1.1 g salt, FiberContent 11.3 g fibre
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