Best 6 Authentic Tikka Masala Sauce Recipes

AUTHENTIC CHICKEN TIKKA MASALA

Steps:

• Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
• Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
• Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.

AUTHENTIC CHICKEN TIKKA MASALA RECIPE| VIDEO

Steps:

• Place chicken pieces in a large bowl. Rub with lemon juice and enough salt. Marinate for 10 minutes in the refrigerator.
• Meanwhile, place garlic, ginger, cumin, coriander, garam masala, chili powder, and yogurt in a blender. Process until smooth. Add this paste to the bowl of chicken. Add in oil and mix well. Marinate for at least 30 minutes or overnight if possible.
• When you are ready, preheat grill. Thread the chicken pieces onto skewers. Grill, turning occasionally, for 15 - 20 minutes or until cooked through. Remove chicken from skewers. Set aside.
• Meanwhile heat oil in a large pan over medium heat. Add onions. Saute for 2-3 minutes or until lightly browned. Add ginger. Saute until aromatic. Add ground turmeric, ground coriander, paprika and red chili powder. Saute for a minute. Add tomato paste and fry for a few seconds. Now add in the tomatoes. Saute until they are soft and mushy. Bring to a boil, reduce heat and simmer for 2-3 minutes.
• Add lemon juice and cream. Add in enough water to make a thick sauce. Season with salt. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed.
• Add garam masala and coriander (cilantro) leaves. Heat through. Stir in the grilled chicken. Garnish with more coriander leaves if you like. Serve with naan, roti or rice.

THE BEST CHICKEN TIKKA MASALA

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.

TIKKA MASALA SAUCE

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.

NEXT LEVEL TIKKA MASALA

Steps:

• Remove the skin from the chicken and slash each thigh two or three times. Put into a bowl or plastic container and toss with the lime juice and ½ tsp salt. Set aside while you make the marinade.
• In a small food processor, blitz the ginger and garlic to make a paste, adding a splash of water if needed. Set aside half of the paste for the sauce. Tip the remaining marinade ingredients into the food processor, then blitz to a smooth paste. Pour the paste over the chicken and marinate for at least 4 hrs (overnight or 24 hrs is even better).
• To make the sauce, heat 2 tbsp of the ghee or butter in a large shallow pan with a lid. Cook the onions for 15 mins over a medium heat until starting to brown. Add the spices and remaining garlic and ginger paste, and cook for 2 mins. Stir in the tomato purée, ground almonds, a pinch of sugar and vinegar. Cook for about 1 min. Pour in the passata, then fill the jar or carton halfway up with water and add this too. Bring to a gentle simmer, then cook for 2-3 hrs until you have a thick, red sauce. Can be kept chilled in the fridge for up to 48 hrs while you marinate the chicken.
• Set the grill to its highest setting. Lift the chicken from the marinade, wiping off any excess back into the dish and reserve for the sauce. Arrange the chicken on a large baking tray cut-side up. Put under the grill for 10-15 mins until charred and starting to blacken. Remove the tray from the oven and set aside with the cooking juices. Reheat the sauce, adding the reserved marinade, then tip the chicken and any pan juices with the crème fraîche or cream into the curry sauce. Cook for 40 mins until the chicken is completely tender. Stir the remaining butter or ghee in at the end.
• Leave the curry to sit for a few mins, then season with the garam masala and smoked salt, if using. Sprinkle with coriander and flaked almonds, then serve with naan bread and rice, if you like.

CHICKEN TIKKA MASALA: (EAST INDIAN CUISINE)

Steps:

• CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well.
• Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours.
• Preheat oven to 350 degrees.
• Remove chicken breasts from marinade and discard remaining marinade.
• Place the chicken in a baking dish.
• Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice.
• When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm.
• Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through.
• Serve hot.
• MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce.
• Place tomatoes and green bell peppers in a saucepot.
• Add 2 cups water and bring to a boil.
• Boil for 20 minutes, or until the tomatoes are thoroughly cooked.
• While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender.
• Add garlic cloves and water and puree.
• When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes.
• Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree.
• Remove pan from heat, strain and return sauce to the pot and bring to a boil.
• Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.