Tikka Masala Sauce Recipe (Freezer-Friendly)
This creamy, rich, restaurant-style tikka masala sauce gets ready in just 30 minutes with the help of an instant pot. I always make this in bulk and freeze for later. One sauce can make various curries by adding mixed veggies, paneer, tofu, chickpeas, chicken, or seafood.
Servings 5 cups
Calories
Ingredients
- 3 tablespoons Oil
- 2 tablespoons Butter
- 4 Cloves
- 4 Green cardamoms
- 1 inch Cinnamon stick
- 1 lb Red onion 3 medium, roughly chopped
- 1 ½ inches Ginger chopped
- 8 cloves Garlic chopped
- 1.5 lb Tomatoes 6 medium, roughly chopped
- ½ cup Cashew nuts
- 2 teaspoons Salt or to taste
- 4 teaspoons Red chili powder
- 3 teaspoons Coriander powder
- 2 teaspoons Cumin powder
- ½ teaspoon Turmeric powder
- ½ cup Water
- 1 tablespoon Kasoori methi (Dried fenugreek leaves) crushed between your palms before adding
- 2 teaspoons Garam masala
- ½ cup Heavy whipping cream or fresh cream or malai
Instructions
- Turn on the saute mode on your instant pot. Heat butter and oil.
- Once hot add whole spices (cloves, green cardamoms, and cinnamon), saute for 30-40 seconds or until you get a nice aroma of the spices.
- Add onion, ginger, and garlic. Sprinkle some salt to speed up the cooking process. Cook for 4-5 minutes or until they get lightly brown and soft.
- Add tomatoes and cashew nuts. Mix well.
- Add remaining salt, turmeric powder, red chili powder, cumin powder and coriander powder. Mix well.
- Add water and press down the mixture so most of it is under the water. Turn off the saute mode.
- Cover the instant pot with a lid. Keep the valve in a sealing position. Cook on manual (high pressure) for 4 minutes. Let it NPR (natural pressure release). Once the pin drops open the lid.
- Add garam masala and crushed kasoori methi. Mix.
- Grind it into a smooth paste using a hand blender or use a regular blender/grinder.
- Add heavy whipping cream, and mix. Tikka masala sauce is ready.
Notes
If you’re using a blender (instead of immersion hand blender) then let the sauce cool down slightly before grinding.
