Recipes
Masala Sauce Recipe
Jun
Now this masala sauce is definitely worth making.
Best of all, it can be done in under 30 minutes. You could add some chicken tikka to this and make a curry out of it or it can be served as a side for dipping. Either works just as well.
You will need a blender for this one. This recipe doesn’t require a base gravy but the first few steps of the curry will need to be blitzed up instead.
The red food colouring is optional but I am firm believer that you eat with your eyes first and the red glow the colouring gives makes the sauce even more appeasing.
Ground almonds and coconut powder can be difficult to source. Both items are available on our store. They can also be used for other dishes like our korma recipe. Do not use desiccated coconut as it will make the curry bitty.
Masala Sauce
Equipment
- 1 blender
Ingredients
- 2 medium onions diced
- 1 handful fresh coriander chopped
- 2 tbsp ghee or vegetable oil
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 4 tbsp tablespoon of tomato concentrate paste 1 tbsp of tomato puree, 4 tbsp water)
- 3 tbsp tandoori masala my Tikka Spice Blend can be used as as substitute
- 2 tbsp garam masala
- 1 tsp paprika
- 0.5 tsp ground coriander
- 0.5 tsp ground cumin
- 4 tbsp ground almonds available on our website
- 4 tbsp coconut powder available on our website
- 1 tsp mango chutney
- 2 tsp sugar
- 200 g tinned chopped tomatoes
- 175 ml chicken stock
- 50 ml lemon juice
- 1 tbsp kasuri methi ground fenugreek leaves
- 275 ml single cream keep 25ml for garnish
- 2 tsp red food colouring optional
Instructions
- Heat your ghee or vegetable oil in a pan and add your diced onions and cook until the onions are soft. This should take about five minutes.
- Add the garlic and ginger paste and cook for one minute.
- Add the tomato concentrate paste, tandoori masala, garam masala, paprika, ground coriander, ground cumin, coconut powder, almond powder – ensuring the onions are coated and cook for 30 seconds. Add a splash of stock too to ensure the spices don't burn.
- Add sugar, mango chutney, tinned chopped tomatoes and chicken stock and bring it to the simmer for 2-3 minutes.
- Transfer the mix into a blender and blend until smooth.
- Add the mix back into the pan and add 50ml of chicken stock. Simmer for 5 minutes.
- Add lemon juice, kasuri methi and 250ml of single cream.
- Add 2 tsp of red food colouring.
- Take off the heat and garnish with coriander and 25ml of single cream.
Video
First Ruby I’ve made that tastes like I’d ordered it
Hey Dave! Great to hear you enjoyed it.
Can the sauce be frozen and if so, how would you recommend reheating it?
Hi Jon,
This sauce can be frozen, yes. It will be okay being reheated in the microwave but just make sure it’s piping hot all the way through!
Knocked this one up today for the family. Absolutely unbelievable. Used the spice mix and yoghurt recipe for some chicken thighs that I threw on the bbq. Everyone agreed it’s the most “authentic” curry they’ve had at home. Forget anything you’ve ever had out of a jar.
Made this last night. Absolutely buzzing with how it turned out. Restaurant quality .
Great , missed out the mango chutney and halved the sugar, loved it . Made roasted cauliflower , chickpea and spinach and poured the sauce over
This sauce was awesome.. I’ll be home cooking from now on before I think about a takeaway
Love the sound of this! Will ground almonds and dessicated coconut work in this recipe instead of powder?
Yep!
Can this recipe be adapted to replace the coconut (for allergy purposes)?
Can I use this in the slow cooker?
No – the slow cooker doesn’t get hot enough for the sauce to caramelise.
Best curry I’ve made!
Matt this sounds great and looking to make it, I’ll adjust a couple of bits such as chicken stock to Vegetable or Mushroom stock. I tend to batch cook so I’m interested in how much does this recipe make approximately i.e. 500ml. Many thanks
Hi Stuart,
Not sure in terms of volume but it should make 4 good sized portions.
Absolutely love this sauce made it once & I’m going to make it again tomorrow for when we go away
Just made this ,omg man this is a proper curry!!
Just as good as the takeaway
Taste the same
Saves my £20
Banging!!
Just did the curry but tastes very lemony…. Followed the instructions 50ml lemon juice…
Can I save it…
Hi Matt, a new convert to chicken tikka masala and recently stumbled across a sweet tomato style in Spain and loved it compared to the normal UK kick of spices. This sauce seems to be very similar based on ingredients. Can you make the sauce then add chunks of raw chicken then bake in the oven? Thanks Paul
You could do but I would just add cooked chicken. Baking this sauce in the oven will reduce it by some distance so it wouldn’t be very saucey!m
Hi is there an option to make this dairy free
Yes you could replace single cream with a dairy free alternative although this will impact the flavour. It’s worth checking that other ingredients needed aren’t dairy either – as sometimes coconut cream can be dairy depending on the brand.