Tikka Masala Tari (Tikka Masala Sauce) 

Chicken Tikka Masala originated in the United Kingdom and has now become as popular as Tandoori Chicken. Since most of the spices are almost the same, I used the curried sauce of the Tikka Masala to go with my Whole Tandoori Chicken Roast.  A whole tandoori is more like a roast with a hint of masala, so the sauce intensifies the flavor when paired with it. The Tikka Masala Sauce is used to make your Chicken Tikka Masala and Paneer Tikka Masala recipes that I shall share later.

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Tikka Masala Tari (Tikka Masala Sauce)

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6

A creamy sauce that goes well with tandoori chicken or paneer, and as a dipping sauce for flatbreads and Indian fried breads like baturas, kulchas, and parathas.

Ingredients

• 1 medium onion (peeled and diced)
• 2 large tomatoes (washed and diced)
• 1 tsp tomato paste (heaped)
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tsp cumin powder
• 1 tsp chili powder (more or less, to taste)
• 1 tsp garam masala
• 2 tbsp cooking oil
• ½ cup whole yogurt
• 2 cups chicken stock/broth
• 1 tbsp fresh chopped cilantro (for garnish)
• 2 tbsp heavy cream (for garnish, optional)

Instructions 

• Heat oil in a medium saucepan on medium-high heat.
• Add onions and sauté till translucent and lightly brown. Approximately 4-5 minutes.
• Add the ginger and garlic place and sauté for about 2 minutes until fragrant and the ginger starts to stick to the pan.
• Add tomatoes and tomato paste and sauté for 7-8 minutes until the tomatoes are well blended.
• Add all the spices and cook, frequently stirring, making sure the masalas do not burn.
• Add 1/2 cup of chicken broth to blend the mixture. Remove from heat and leave to cool.
• When cooled, put the masala mixture into a blender and blend until smooth.
• Pour the blended paste back into the cooking pan.
• Add the rest of the chicken stock. Blend and simmer for 5 minutes on medium-high.
• Turn the heat to medium-low and add the yogurt. Stir well to blend and let cook on medium-low for an additional 5 minutes. Turn off and let rest for about 2-3  minutes before serving.
• Pour into a serving bowl and garnish with cilantro and a swirl of heavy cream.

Notes

The sauce goes well with Tandoori Chicken, and as a dipping sauce for flatbreads and Indian fried breads like baturas, kulchas, and parathas.

 

Course: Side Dish

Cuisine: Indian

Keyword: sauce, tandoori