Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. With this recipe, you can make the sauce ahead of time, allowing you to make tikka masala quickly and easily any time you’d like. Plus! You can change it up to make it as spicy and flavorful as you prefer, really making it your own. I like to use spicier peppers and chili powder to bring up the heat level a notch. This sauce is great for chicken tikka masala, but also other proteins or vegetable-forward versions, or any of your favorite Indian-style curry dishes. Let’s talk about how to make tikka masala sauce, shall we?
Oil. For cooking. Any vegetable oil will do, or use ghee or butter. Vegetables. Onion, bell pepper (Use Kashmiri peppers if you can obtain them, or other local peppers), ginger, garlic. Spices. Ground turmeric, ground coriander, paprika, garam masala, cumin, cayenne, salt and pepper. Try my homemade garam masala recipe. Tomato Paste and Tomato Sauce. Heavy Cream. You can use crema/sour cream or milk for a lower calorie version.
Bloom the spices and garlic about 30 seconds, stirring a bit, then stir in the tomato paste, tomato sauce, and a bit of water. Simmer the sauce for 10 minutes or so to develop the flavors. Thin with a bit of water if desired. Finish it up with heavy cream and use as desired. Boom! Done! Your tikka masala sauce is ready to use. Time to make tikka masala! I’m hungry! You can also freeze it for 2-3 months. That’s it, my friends. I hope you enjoy this tikka masala sauce recipe. Let me know if you make it. I’d love to hear how it turned out for you.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
