Authentic Restaurant Style Tikka Masala Sauce

Hello all!  I have spent many months trying to find an authentic recipe for my favorite Indian dish – Chicken Tikka Masala.  I have tried many recipes, and this is what I have finally come up with for a bulk recipe.  It doesnt have any chicken in it – I have substituted some vegetables, so it is more of a personal creation.

Feel free to use whatever vegetables are your favorites.  Add to sauce at appropriate times.

This will make a large quantity (about 6-8 quarts) so you can freeze the leftovers as you see fit.  The heat level on the spice will be fairly middle of the road (but certainly will have heat).  Adjust to your tastes.

  • 4 tablespoons salted stick butter (you can substitute unsalted and compensate with more salt)Yum!
  • 16 cloves garlic (almost a full head)
  • 10 jalapenos, thinly sliced
  • 16 teaspoons ground coriander
  • 8 teaspoons ground cumin
  • 8 teaspoons paprika
  • 8 teaspoons garam masala (don’t substitute if possible – can be found at an international grocery store)
  • 1 teaspoon salt
  • 4 teaspoons hot pepper powder (cayenne)
  • 60-64 ounces tomato sauce, depending on what size cans you can get (4 cans, typically)
  • 6 cups (3 pints) of heavy cream
  • 1 or 2 head of cauliflower, broken into florets of your desired size
  • 5 medium potatoes, cut down to roughly 1.5 inches square.
  • 2 or 3 handfuls (.3-.5 lb) of snow peas
  1. Prepare all dry spices (coriander, cumin, paprika, garam masala, salt, hot pepper power) and put into a bowl.
  2. In a large pot, saute garlic and peppers in butter until garlic starts to turn golden brown.
  3. Pour in all tomato sauce.
  4. Add all spices (coriander, cumin, paprika, garam masala, salt, hot pepper power)
  5. Stir until spices are mixed into sauce, and bring sauce to a simmer.
  6. Add potatoes and snow peas.
  7. Cover and simmer sauce for about 15-20 minutes.
  8. Add cauliflower
  9. Stir in cream, bring back to a simmer.
  10. Simmer for roughly 15-20 minutes more, until sauce reaches desired consistency.

Note:  Depending on the brand of the tomato sauce you use, and the quantity of hot pepper you use, and the amount of time you simmer the sauce after adding the cream, the color may range from pale to dark orange.

Best served with basmati rice, and naan.