This homemade Tikka Masala sauce is creamy and flavorful, perfect for chicken, paneer, or veggies for an easy weeknight meal with bold Indian flavors. Make tikka masala tonight! Easy to make ahead.
Tikka Masala Sauce Recipe
If you're a fan of delicious chicken tikka masala, this Homemade Tikka Masala Sauce is going to make your life so much easier.
With this recipe, you can make the sauce ahead of time, allowing you to make tikka masala quickly and easily any time you'd like.
Plus! You can change it up to make it as spicy and flavorful as you prefer, really making it your own. I like to use spicier peppers and chili powder to bring up the heat level a notch.
This sauce is great for chicken tikka masala, but also other proteins or vegetable-forward versions, or any of your favorite Indian-style curry dishes.
Let's talk about how to make tikka masala sauce, shall we?
Tikka Masala Sauce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Oil. For cooking. Any vegetable oil will do, or use ghee or butter.
- Vegetables. Onion, bell pepper (Use Kashmiri peppers if you can obtain them, or other local peppers), ginger, garlic.
- Spices. Ground turmeric, ground coriander, paprika, garam masala, cumin, cayenne, salt and pepper. Try my homemade garam masala recipe.
- Tomato Paste and Tomato Sauce.
- Heavy Cream. You can use crema/sour cream or milk for a lower calorie version.
How to Make Tikka Masala Sauce - the Recipe Method
To make tikka masala sauce at home, cook down the onion and peppers in a saucepan with a bit of oil, then add the ginger, garlic, and spices.
Bloom the spices and garlic about 30 seconds, stirring a bit, then stir in the tomato paste, tomato sauce, and a bit of water.
Simmer the sauce for 10 minutes or so to develop the flavors. Thin with a bit of water if desired.
Finish it up with heavy cream and use as desired.
Boom! Done! Your tikka masala sauce is ready to use. Time to make tikka masala! I'm hungry!
Recipe Tips & Notes
- Most recipes call for using heavy cream, though consider making it with coconut milk as a delicious variation. It even works with cream cheese. Make a lighter version with milk, sour cream or crema.
Storage
Homemade tikka masala sauce will last up to 5 days in the refrigerator in a sealed container.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy this tikka masala sauce recipe. Let me know if you make it. I'd love to hear how it turned out for you.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Tikka Masala Sauce Recipe
Ingredients
- 3 tablespoons oil
- 1 medium onion chopped
- 1 small bell pepper chopped - Use Kashmiri peppers if you can obtain them, or other local peppers
- 2 tablespoons minced ginger
- 6 cloves garlic minced
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons garam masala
- 1 teaspoons ground cumin
- 1 teaspoons cayenne powder optional for extra spicy
- Salt to taste about 1/2 teaspoon
- ¼ cup tomato paste
- 2 cups tomato sauce or more to taste
- 1 cup water
- 1 cup heavy cream
Instructions
- Heat the oil in a large pan to medium heat. Add the onion and peppers. Cook for 5 minutes to soften.
- Add the ginger, garlic, cumin, turmeric, coriander, paprika, cayenne, and garam masala. Stir and cook for 30 seconds to bloom the spices.
- Stir in the tomato paste, tomato sauce and water. Bring to a boil, then reduce heat and simmer for 10 minutes. You can simmer longer if you'd like to develop more flavor. Add a bit of water if the sauce becomes too thick.
- Add the heavy cream and stir to mix through.
Notes
Nutrition Information
Asan says
I just make this today, really for a meal on Monday. It was so easy to make and it took 30 minutes just like you said. I have the book and get your emails for recipes I look forward to them, and do them all bar for prawn dishes as I am not a fan. I look forward to your emails.
Thank you so much for your time in sharing this with all of us. The taste of the tikka sauce is incredible, completely difference to the shop bought, which is not a bad thing. Looking forward to your next email .
Thank you again for sharing.
Mike Hultquist says
Thanks so much, Asan! I love to hear it, and greatly appreciate it. I hope you'll leave a review on my books at Amazon, too! You're the best!
Dave says
I plan to make this very soon and will rate it afterwards. I have Kashmiri chili powder and am wondering how much powder to use as substitute for a fresh Kashmiri chili
Mike Hultquist says
Dave, use 2-3 teaspoons. Enjoy.
Caroline says
I have made this for dinner tonight, as an English woman this is way better than the tikka masala we have here, it’s absolutely incredible! Thank you
Mike Hultquist says
Wow, thanks so much, Caroline! Very happy you enjoyed it!!
Brenda Sipher says
Making this for dinner tonight. Can’t wait until my family comes home for dinner.
Mike Hultquist says
Excellent! I hope everyone enjoys it, Brenda!
Ramya says
Cant wait to make this soon for me i never had tikka masala sauce before perfect for snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya. =)