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Creamy Spiced Tikka Masala Sauce Recipe

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4 from 11 reviews

  • Author: Eliza
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Diet: Vegetarian

Description

This flavorful Tikka Masala Sauce recipe combines a blend of aromatic whole spices, fresh ingredients, and a smooth creamy texture, perfect as a base for chicken, paneer, vegetables, or tofu. The sauce features toasted whole spices, sautéed onions, ginger-garlic paste, ripe tomatoes, and a finishing touch of cashews blended into a rich, creamy consistency.

Ingredients

Whole Spices

  • 8 cloves
  • 10 green cardamom pods
  • 2 bay leaves
  • 2 dried red chili peppers
  • 1-inch stick cinnamon (broken into smaller pieces)
  • 4 tablespoons coriander seeds
  • 1 tsp cumin seeds

Main Ingredients

  • 2 medium red onions (chopped)
  • 1 heaping tbsp ginger garlic paste
  • 4 medium tomatoes (diced)
  • 2 heaping tablespoons tomato paste
  • 1 tsp paprika (optional)
  • ¼ tsp turmeric
  • ¼ cup dried mushrooms (optional)
  • 2 tbsp kasoori methi (dry fenugreek leaves)
  • 1 tsp sugar
  • 1 tsp avocado oil or any neutral oil
  • ¼ cup cashews (soaked for 30 minutes; to make nut-free, substitute with ¼ cup canned coconut milk - thick part)

Instructions

  1. Toast the Whole Spices: Heat oil in a saucepan over medium-low heat. Add coriander seeds, cumin seeds, cardamom pods, cloves, cinnamon sticks, bay leaves, and dried red chili peppers. Fry the spices until they darken slightly and become very aromatic, approximately 2-3 minutes, being careful not to burn them.
  2. Sauté Onions and Ginger-Garlic Paste: Add the chopped onions to the saucepan and sauté until they start to brown, about 5-7 minutes. Then stir in the ginger garlic paste and cook for another minute to release their flavors.
  3. Cook Tomatoes and Spices: Add diced tomatoes, tomato paste, turmeric, and optional paprika to the pot. Mix well and cover, cooking over medium heat for five minutes or until the tomatoes become very soft and pulpy.
  4. Add Mushrooms and Simmer: Stir in dried mushrooms if using. Pour in one cup of water and bring the sauce to a boil. Cover and cook for an additional five minutes to meld flavors and soften the mushrooms.
  5. Add Cashews and Seasonings: Stir in the soaked cashews followed by kasoori methi (dry fenugreek leaves) and sugar. Add salt to taste. Bring the sauce back to a boil, then reduce heat to a simmer and cook for five more minutes before turning off the heat. Allow the sauce to cool slightly.
  6. Blend the Sauce: Transfer the sauce to a blender, adding one cup of water. Blend until very smooth and creamy. Your tikka masala sauce is ready to be used as a base for your favorite dishes.

Notes

  • For a nut-free version, substitute the soaked cashews with ¼ cup of canned coconut milk (the thick part) to maintain creaminess.
  • Adjust water quantity during blending to achieve your preferred sauce consistency.
  • Kasoori methi adds a distinctive earthy flavor; if unavailable, you may increase fenugreek powder slightly or omit.
  • The paprika is optional and adds mild smokiness and color but can be skipped if desired.
  • Store unused sauce in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://recipekind.com/creamy-spiced-tikka-masala-sauce-recipe/