Tikka Masala Sauce is one of the most loved curry bases worldwide, known for its balance of tangy tomatoes, warm spices, and a creamy finish. While its exact origins are debated between the UK and India, what’s certain is its universal appeal. This sauce transforms grilled meats, paneer, or vegetables into a meal that feels both comforting and festive.
Cooking it at home means you can control the spice, creaminess, and depth of flavor. With staples like cumin adding earthiness and warmth, you’ll have a sauce that rivals any restaurant.
Why You’ll Love This
- A versatile curry base for chicken, paneer, or vegetables
- Creamy and spiced without being overpowering
- Simple ingredients, big flavors
- Freezer-friendly for quick weeknight meals
- Tastes better than most restaurant versions
Tikka Masala Sauce
Ingredients
- 45 ml oil or ghee
- 150 g finely chopped onion about 1 large onion
- 12 g minced garlic cloves about 4 garlic cloves
- 15 g grated fresh ginger
- 4 g ground cumin
- 4 g garam masala
- 3 g ground coriander
- 3 g paprika
- 2 g turmeric
- 1 g cayenne pepper optional, to taste
- 425 g crushed tomatoes 1 standard can
- 15 g tomato paste
- 4 g sugar
- 240 ml heavy cream or coconut milk for dairy-free
- Salt to taste
- Fresh cilantro chopped, for garnish
Instructions
- Cook the onions: Heat oil or ghee in a large skillet over medium heat. Add onion and cook 6–7 minutes until golden brown.
- Add garlic and ginger: Stir in garlic and ginger. Cook 1–2 minutes until fragrant.
- Toast the spices: Add cumin, garam masala, coriander, paprika, turmeric, and cayenne. Stir for 30 seconds.
- Build the sauce base: Add crushed tomatoes, tomato paste, sugar, and a pinch of salt. Simmer for 10 minutes, stirring occasionally.
- Finish with cream: Stir in cream and simmer 5 minutes more until the sauce is silky and slightly thickened.
- Taste and adjust: Add more salt, cream, or cayenne to your liking. Garnish with fresh cilantro.
Notes
- Use coconut milk instead of cream for dairy-free.
- Swap butter for ghee for richer flavor.
- Cook tomatoes long enough to remove raw taste.
- For smoother sauce, blend before adding cream.
- Store in fridge for 3 days or freeze up to 1 month.
- Reheat gently and add water if too thick.
- Toss grilled chicken, paneer, or roasted veggies in the sauce.
- Serve with naan, rice, or parathas.
- Add kasuri methi (dried fenugreek leaves) for authentic flavor.
- Stir in a spoon of yogurt for extra tang.
Nutrition
FAQs
Can I use canned tomatoes for Tikka Masala Sauce?
Yes, canned tomato puree or crushed tomatoes give a consistent base year-round.
How do I make it spicier?
Add more chili powder or fresh green chilies to taste.
Is this the same as Butter Chicken sauce?
They’re similar, but Butter Chicken sauce is creamier and sweeter, while Tikka Masala leans tangier and spicier.
Can I freeze Tikka Masala Sauce?
Absolutely, it freezes well for up to a month.
Tikka Masala Sauce shows how a few basic ingredients can turn into something everyone loves. It’s rich, flavorful, and goes with almost anything—chicken, paneer, or even roasted vegetables. You can make it ahead, keep it in the fridge for a few days, and it tastes even better the next time you heat it up.
If you loved Tikka Masala Sauce, try pairing it with Cumin Rice (Jeera Rice) or Jowar Roti for a complete and satisfying meal. It also goes beautifully with Pickled Red Onions, which add a bright, tangy edge to the rich tomato base.
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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