Easiest Indian Style Tikka Masala Simmer Sauce. I love Chicken Tikka Masala. I've googled recipes for Tikka Masal Sauce and found they are too complex or involve ingredients I don't have on hand. This recipe for Indian style Tikka Masala Sauce is so simple. IDK if it's full-proof even for the clumsiest cook but comes pretty darn close.
There are only 3 main ingredients; spaghetti sauce, garam masala and heavy cream. I've made this using canned tomato sauce (requires different procedure), the cheapest spaghetti sauce and the more expensive "premium" spaghetti sauce and everything in between. I've found the better the spaghetti sauce, the better the finished product. Most likely due to the fact the inexpensive stuff has more water and less tomatoes in their recipe. Same goes for garam masala spice you can buy at almost any grocery store. Note, I have used National (Pakistani Brand) Garam Masala and Badia Garam Masala, both do the job. Other than these 3 ingredients, you'll need a tab of butter, bit of sugar or honey, garlic and red cayenne pepper maybe salt.
what you need:
Spaghetti Sauce (24 oz)
1-2 tbsp Butter or Oil or even Ghee if you prefer
2 tsp Garam Masala or to taste
2 Garlic Cloves Pressed or Finely Minced
Sugar or Honey (preferred) to taste - optional but helps cut down on the acidic taste, use in small amounts
1 tsp Cayenne Pepper or to taste
Salt (to taste)
1/2 - 1 cup Heavy (aka Whipping Cream)
Dried Fenugreek Leaves aka Kasoori Methi (Optional) just a sprinkle at the end.
Heat your oil, butter or ghee gently hot but not smoking hot, add Garam Masala and stir for a minute, it should sizzle, this is called "Blooming", see note below. Afterwards, immdediately add Sauce, Garlic and Red Cayenne Pepper. Stir, simmer and let this come together for a few minutes. At this point, give it taste, it should not taste like spaghetti sauce. Decide whether you need to add more Cayenne or Garam Masala and do so. If the taste is too sharp, add a 1/4 cup water. If too acidic or sour add sugar or honey a little at a time. Let it simmer a little longer, taste again, salt if needed, if it taste balanced and to your liking, the next step is to add the cream. For a 24oz jar of sauce, I probably use close to 1 cup of cream. Make sure heat is no higher than an easy simmer, slowly add the cream, start with a 1/2 cup, stir well and taste. Your sauce should start tasting and smelling like tikka masala. If you like it more creamy tasting just add cream a little at a time. If you happen to find Dried Fenugreek Leaves, crush a bit and sprinkle and stir into your sauce. You're done, always serve over Basmati rice, I like it with Paneer and Cauliflower or Chicken of course, enjoy!
"Blooming spices in oil works differently. Since many flavour compounds are fat-soluble, they dissolve into the cooking fat, dispersing flavour evenly throughout the dish. This is why a spoonful of spiced oil drizzled over soup or rice can taste so intensely aromatic." Spice Trader
Kasuri Methi is one of those ingredients that quietly works its magic in Indian cooking. Just a small pinch can add a rich aroma, subtle bitterness, and a distinctive depth of flavour that makes everyday dishes taste more special. From creamy curries to simple dals, it is a pantry staple that many home cooks rely on to create restaurant-style flavours at home. Sunrisde Spices
Things to consider - A great alternative to Red Cayenner Pepper is Indian Paprika aka Kashmiri Chili. Made with ground Kashmiri chili and considered mild to medium heat. If you desire a really deep red masala sauce give this a try. It will give you the color and won't overly heat up your sauce like Red Cayenne Pepper. I've only used Heavy Cream with this recipe, but have read people using yogurt, half 'n half, sour cream and coconut milk with success. But the cream makes the dish for me.
you need protein:
Simple Chicken Marinade:
Boneless Chicken Breast or Thighs (my preference)
Whole Fat Yogurt to cover chicken
1/2 - 1 tsp each Garlic and Ginger Powder
1 tsp Garam Masala Powder
1 tsp Cayenne Pepper Powder you can add more if you like spicey
Salt
Cut your chicken into bite size piece and let it marinate for a hour or more. Shake off the excess marinade and fry it in some oil till done. Add to your finished sauce and simmer.
Vegetarian Protein: If you want a vegetarian protein, Paneer or Cauliflower or Tofu makes an excellent choice. Slice it up, dust lightly with Garam Masala (optional) and fry in olive oil to your liking. (I have used Califlower and Paneer many times but never Tofu, but it is mentioned as a protein in many recipes) Then add it to your Masala Sauce and simmer.
Basmati Rice:
1 Cup Basmati Rick
1 1/2 Cup Water
Tab of Butter (Ooptional)
12 Minutes Cooking
3-5 Minutes Rest Covered
Add Rice, Water and Butter in a Pot. Bring to a boil, cover, turn heat down to low, 12 minutes, take off heat and let it sit covered for another 3-5 minutes. Fluff and done.
did you know
Indian food tastes better the next day because flavor compounds continue to mingle, distribute evenly through fats and liquids, and mellow out over time. As a dish rests, sharp raw spice notes soften, starches thicken the gravy, and ingredients fully absorb the surrounding aromas. FarmVeda
Tikka Masala Sauce Legend - Chicken tikka masala's origin is debated. Its base - marinated grilled chicken (chicken tikka) - roots back to Mughal India and the Punjab region. However, the modern creamy tomato sauce version was largely popularized in Great Britain, with a famous claim pointing to Glasgow, Scotland, in the early 1970s. (wiki)
If you want to give the real thing a try, this video is good place to start
Easiest Indian Style Tikka Masala Simmer Sauce. I love Chicken Tikka Masala. I've googled recipes for Tikka Masal Sauce and found they are too complex or involve ingredients I don't have on hand. This recipe for Indian style Tikka Masala Sauce is so simple. IDK if it's full-proof even for the clumsiest cook but comes pretty darn close.
