Recipe No 129 Original 2012 Adapted 2012

Sauce Masala

This is a easy but very flavorful Tikka Masala sauce.

Adapted from Matthew J. Fleming

Time

Prep:

Total:

Difficulty
very easy
Yield
8 serves • 2047 g
Metric Imperial

Processes

  • Garlic cloves (½)
    68 g
  • Minced ginger (½)
    48 g
  • Serrano peppers (2)
    12 g
  • Butter (4)
    57 g
  • Olive oil (4)
    54 g
  • Salt (1 tbsp)
    20 g
  1. 01
    Stem and remove seeds from peppers, peel the garlic, and peel and rough chop the ginger. You are looking for a paste-like consistancy.
  2. 02
    Add the peppers, garlic, ginger, salt, and ½ the butter and ½ the olive oil to food processor and pulse, adding more oil if needed.

  • Garam Masala (¼ cup)
    30 g
  1. 03
    Add the remaining olive oil and butter to a large, heavy-bottomed, non-reactive pot over medium-high heat.
  2. 04
    When the oils in the stock pot are hot, sprinkle in the garam masala power and stir until fragrant.
  3. 05
    Add the in the garlic paste to the pot and reduce heat to medium. Simmer until the garlic is well bloomed

  • Diced tomato (canned)
    1588 g
  1. 06
    Increase the heat to high and add the diced tomatoes.
  2. 07
    Use an immersion blender to puree everything together. Cover and bring to boil.
  3. 08
    Uncover and boil for 5 more minutes then simmer, uncovered, for at least and up to . Stir occasionally.
  4. 09
    At this point the sauce can be refrigerated or frozen in batches.

  • Greek yogurt (1 cup)
    170 g
  1. 10
    Select and prep your tikka – chicken, lamb, beans, cauliflower, potato, sweet potato, peas, and onions are all good in any combination. Cook the tikka in the masala, adding the items that take longest to cook first.
  2. 11
    When serving and add the yogurt and blend it in to make a creamier texture.