Restaurant-Style Tikka Masala Sauce

Restaurant-Style Tikka Masala Sauce

Transform your kitchen into an Indian restaurant with this rich, creamy tikka masala gravy that's bursting with aromatic spices and velvety tomato goodness. Perfect for coating grilled chicken, paneer, or vegetables, this sauce delivers the authentic flavors you crave with ingredients you can find at any grocery store.

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Course: Main Course

Cuisine: Indian

Keyword: Curry, Sauce

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 185kcal

Equipment

Ingredients

4 tbsp butter or ghee
½ large yellow onion chopped
3 cloves garlic minced
2 inches ginger grated
1 serrano chili minced
4 tomatoes pureed (or 2 cups tomato sauce)
¼ cup tomato paste
2 tsp garam masala
2 tsp cumin coriander powder
1 tsp turmeric
1 tsp Kashmiri red chili powder
½ –1 cup heavy cream or silken tofu for vegan
½ tsp honey optional
2 tbsp kasuri methi dried fenugreek leaves
Salt to taste

Instructions

Heat butter or ghee in a large pan over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes.
Add minced garlic, grated ginger, and serrano chili. Cook for 1-2 minutes until fragrant.
Add garam masala, cumin coriander powder, turmeric, and Kashmiri red chili powder. Cook for 30 seconds until spices are fragrant.
Add tomato puree and tomato paste. Simmer for 15-20 minutes, stirring occasionally, until the mixture thickens and reduces.
Stir in heavy cream (or silken tofu for vegan option), kasuri methi, and honey if using. Simmer for 3-5 minutes.
Season with salt to taste and adjust consistency with additional cream if needed.
For a smoother gravy, blend the mixture using an immersion blender or transfer to a regular blender.
Garnish with fresh cilantro before serving.

Notes

Use good quality tomatoes or tomato sauce for the best flavor - this makes a significant difference in the final taste

Kasuri methi (dried fenugreek leaves) is essential for authentic flavor and can be found at Indian grocery stores or online

The gravy can be made 2-3 days ahead and stored in the refrigerator; flavors actually improve over time

For a dairy-free version, substitute silken tofu or coconut cream for heavy cream

Adjust spice level by increasing or decreasing the amount of serrano chili and Kashmiri red chili powder

The sauce should coat the back of a spoon when ready - add more cream to thin or simmer longer to thicken

This gravy pairs perfectly with grilled chicken, paneer, cauliflower, or chickpeas

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