Recipes
Masala Sauce Recipe
08
Jun
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.
All of the ingredients listed are available to buy in your local Asda/Tesco too.
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 almond powder ground almonds as a substitue
- 4 tbsp coconut powder desiccated coconut as a substitute
- 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 .
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!