Tikka masala simmer sauce
Tools
Ingredients
2 tbsp
unsalted butter or ghee
1
yellow onion, chopped
4
cloves garlic, chopped
1 tbsp
fresh ginger, peeled and grated
250 ml
double cream
250 g
plain whole-milk yoghurt
half a bunch of fresh coriander
2 tsp
ground cumin
2 tsp
sweet paprika
2 tsp
ground coriander
2 tsp
sugar
800 g
diced tomatoes with juice
2 tbsp
tomato paste
2 tbsp
fresh lemon juice
sea salt
freshly ground black pepper
Step by step
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.
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.
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.
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.
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.