Tikka Masala Cooking Sauce Recipe

Heat aromatics

In a large, heavy skillet or saucepan over medium heat, warm the vegetable oil and butter until butter is melted and foaming (about 1 minute). Add the finely chopped onion and sauté, stirring occasionally, until translucent and starting to brown at the edges, 8–10 minutes.

Add garlic and ginger

Add the minced garlic and ginger to the pan and cook 1–2 minutes, stirring constantly, until fragrant but not browned.

Bloom tomato paste

Stir in the tomato paste and cook, stirring frequently, 2–3 minutes to caramelize slightly; this deepens the tomato flavor and removes rawness.

Add crushed tomatoes and water

Pour in the canned crushed tomatoes and 1 cup water, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.

Simmer

Reduce heat to low, partially cover, and simmer the sauce for 12–15 minutes to meld flavors and reduce slightly.

Add dry spices

While the sauce simmers, whisk together the ground coriander, ground cumin, paprika, turmeric, garam masala, and cayenne in a small bowl. After the sauce has simmered 8–10 minutes, stir the spice mix into the simmering tomatoes. Cook 2–3 minutes to bloom the spices and integrate their flavors.

Temper yogurt

To prevent curdling, temper the whisked yogurt: scoop 1/2 cup of the hot tomato sauce into the yogurt while whisking vigorously, then gradually whisk the warmed yogurt back into the saucepan.

Add cream and simmer gently

Stir in the heavy cream and lime juice, then simmer on low, uncovered, 5–8 minutes until the sauce is smooth, slightly thickened, and cohesive. Taste and adjust salt and sugar as needed.

Finish with fenugreek and butter

Off the heat, crush the kasuri methi between your palms and stir into the sauce along with the optional 1 tablespoon of butter for shine and roundness. Cover and let rest 5 minutes to allow aromas to bloom.

Stir in chopped cilantro just before serving. Serve the sauce hot with grilled or roasted protein (chicken, paneer, tofu) or vegetables and steamed basmati rice or naan. Reheat gently over low heat; add a splash of water or cream if it becomes too thick.