Chicken Tikka Masala Sauce

cafc2002 | 09:23 Mon 13th Oct 2003 | Food & Drink

10 Answers

No matter how many different receipes I have tried to make the above dish it still does not taste as nice as what you get in a restaurant. I know tikka is cooked in herbs and spices in a clay oven but does anyone know what goes in a masala sauce and what quantities are required. I know there are variations but something similar to the real thing please.

Soft roll on icing recipe anyone?

Tuna freak

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nykkieberry

Masala Sauce 3/4 cup chopped onion up to 1/4 cup ghee (clarified butter) 2 teaspoons cumin powder 2 teaspoons ground red chile (not chili powder) 2 teaspoons ground coriander 3 1/2 tablespoons ginger paste (available in Indian markets) 3 1/2 tablespoons garlic paste (available in Indian markets) 2 teaspoons red chile paste (available in Indian markets) 3 1/2 tablespoons cashew paste (available in Indian markets, or nut butter of your choice) 3/4 cup tomato pur�e Saut� the onions in 2 tablespoons of the clarified butter over medium-low heat until light golden brown. Add cumin, ground red chile, and coriander and mix it thoroughly. At any point, you may add more clarified butter if the sauce becomes too thick, but be cautious, because this recipe can easily become extremely rich. Add the ginger paste and garlic paste and cook for a few minutes. Add the red chile paste and cook for a few additional minutes, then the cashew paste and tomato pur�e. Cook over low heat, stirring, until thick. Set aside or refrigerate until ready to add chicken.

nykkieberry

Just checked that recipe out with my Asian friend and he said it was spot on! By the way, Masala actually means 'sauce' apparently - it isn't a 'type' of sauce! Very confusing!

gilf

mykkieberry is correct in the Masala means sauce, in facts its a bit more than that as its the paste used to make the sauce, a combination of the spices etc and water. But one of the keys to resturant cookery is 1 using fresh spices which you have ground yourself, and then make your masalla using that. Also ghee is another thing that makes the whole thing totally different.

cafc2002

Question Author

Thanks I will try that receipe. I always thought the sauce was made up of things like garam masala powder, yoghurt, tikka paste, cream and khasmiri paste.

paulz

cafc2002 - try the Knorr stuff. It's in a box, contains everything you need, rice, paste, sauce, mini poppadoms & mango chutney but no meat. That way you use whatever you want veggies could probably use quorn ' not sure if the sauce/paste are ok for them. Turkey steaks [cubed] work really well. You do get two v. generous portions [depends on how much meat u use]. The box costs about �2 or less. I'll post you later with the details. I reckon you can knock it up ready to serve in � - � hour.

paulz

cafc2002 - They're called Knorr recip kits, there's a complete range. Haven't tried the others yet.

gilf

I tried quorn once in a curry, just didnt work. I think it was korma which is a little sweet and the quorn didnt offer any taste to it and it just tasted a bit funny. Having said that I have eaten one of those quorn tikka massala ready meals and that was OK.

FTVS

The Patak's one that comes in a jar is absolutely fab if you can't be bothered with cooking from scratch.

darth vader

correct masala means "sauce" - Chicken Tikka Masala is not an Indian dish but was in fact invented in a curry house in Birmingham. someone ordered chicken tikka - which is chicken pieces cooked in spices and served dry - but complained when it arrived as they wanted a "wet" curry so the chef added a basic sauce to it and called it chicken tikka masala - "chicken tikka and sauce".

in case you were interested......

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