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Tikka masala simmer sauce

Melt butter in frying pan over a medium heat. Add onion and garlic, cover and cook, stirring occasionally, until softened for about 8 minutes. Remove from heat to cool.

Start cooking

Details

17

Ingredients

6

Steps

Time

10'

Prep

22'

Cooking

32'

Total

Ingredients

  • 2 tablespoonsunsalted butter or ghee
  • 1yellow onion, chopped
  • 4cloves garlic, chopped
  • 1 tablespoonfresh ginger, peeled and grated
  • 250 mldouble cream
  • 250 gplain whole-milk yoghurt
  • -half a bunch of fresh coriander
  • 2 teaspoonsground cumin
  • 2 teaspoonssweet paprika
  • 2 teaspoonsground coriander
  • 2 teaspoonssugar
  • 800 gdiced tomatoes with juice
  • 2 tablespoonstomato paste
  • 2 tablespoonsfresh lemon juice
  • -sea salt
  • -freshly ground black pepper
  • Amountingredient name
Make it now
  • Step 1

    Melt butter in frying pan over a medium heat. Add onion and garlic, cover and cook, stirring occasionally, until softened for about 8 minutes. Remove from heat to cool.

  • Step 2

    In order,combine onion mixture, ginger, cream, yoghurt, fresh coriander, cumin, paprika, ground coriander, sugar, tomatoes, tomato paste and lemon juice in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and set blender to Soup setting. Blend until machine turns itself off.

  • Step 3

    Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth and rising steam is visible for about 4 minutes.

  • Step 4

    Season to taste with salt and pepper. Use immediately, or let cool, transfer to airtight container and refrigerate for up to 1 week or freeze for up to 3 months.

  • NOTE

    To use sauce, bring sauce to a simmer in large frying pan over medium heat. Add 6 to 8 skinned, boned chicken breasts or skinned, bone-in thighs, return sauce to a simmer, reduce heat to low, cover and simmer until chicken is cooked through, about 10 minutes for breasts or 20 minutes for thighs.

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Tikka masala simmer sauce

Step 1

Melt butter in frying pan over a medium heat. Add onion and garlic, cover and cook, stirring occasionally, until softened for about 8 minutes. Remove from heat to cool.

Step 2

In order,combine onion mixture, ginger, cream, yoghurt, fresh coriander, cumin, paprika, ground coriander, sugar, tomatoes, tomato paste and lemon juice in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and set blender to Soup setting. Blend until machine turns itself off.

Step 3

Alternatively, combine ingredients in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth and rising steam is visible for about 4 minutes.

Step 4

Season to taste with salt and pepper. Use immediately, or let cool, transfer to airtight container and refrigerate for up to 1 week or freeze for up to 3 months.

NOTE

To use sauce, bring sauce to a simmer in large frying pan over medium heat. Add 6 to 8 skinned, boned chicken breasts or skinned, bone-in thighs, return sauce to a simmer, reduce heat to low, cover and simmer until chicken is cooked through, about 10 minutes for breasts or 20 minutes for thighs.

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