Tikka Masala Tari (Tikka Masala Sauce)
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.