• Jo Marsden

Jo's Masala Sauce

Updated: 20 hours ago

Probably one of the best known British Indian Curry Sauce's, and I can tell you it tastes so much better, when you make it at home, and your house will smell amazing! This simple, and quick to make Masala is a slightly spicy tomato-based sauce with a creamy finish and works well with Grilled Chicken, Fish or Vegetables.

To make this dish with my homemade Chicken Tikka for that extra flavour and taste punch, prepare the chicken tikka and marinade the night before, and follow the instructions below. Check out my recipe here!


Ingredients:

  1. 1 x large onion, finely chopped

  2. 3 x Garlic Cloves crushed

  3. Fresh coriander

  4. Thumb-sized piece of ginger, grated

  5. Chicken Breasts or Mini Breast fillets

  6. 400g chopped tomatoes

  7. 3 x tbsp tikka spice paste

  8. 1½ tsp cumin seeds

  9. 1½ tsp mustard seeds

  10. ½ tsp powdered garam masala

  11. ½ tsp powdered paprika

  12. ½ tsp powdered cinnamon

  13. 2 cardamom pods, lightly bashed

  14. ½ tsp chilli powder / dried crushed chillis

  15. 1x tbsp tomato purée

  16. Sunflower oil

  17. 100g Greek / Natural yoghurt

  18. Ground Almonds to garnish (optional)

  19. Salt and black pepper

  20. 1-2 tsp white sugar

Method Masala Sauce:

Finely chop your onion and heat a little sunflower oil in a large pan or casserole dish, add the onion and season well with salt and black pepper. Cook this on a low/med heat for 10-15 mins until the onion is golden brown and sticky.


Once the onions are ready, turn the heat up a little and add your crushed garlic cloves, and ginger. Fry for another minute. Add the tomato puree and cook out for 1 min, then add your dry spices, fry for 30 secs and add the Tikka spice paste. Cook this out for 1-2 mins, then add your chopped tomatoes, 250ml of water, and bring to a boil.


Now lower the heat and simmer uncovered for 25-30 mins, check the seasoning once again, and add 1-2tsp of white sugar to taste. Ensure you stir the Masala Sauce regularly until the sauce thickens up. At this point, you can take the sauce off the heat and store it in the fridge for 2-3 days, or freeze if needed.

However, If you're serving immediately then take your chicken, veg or fish, grill or fry this off, and finish in the simmering Masala sauce. When you're ready to serve, stir through the yoghurt and freshly chopped coriander to finish. Serve with fluffy rice, popadoms, naan bread, or even a jacket potato. Finish with more finley chopped coriander :)


You could consider serving this with my homemade chicken tikka, if so cook the chicken tikka off on the BBQ or Charcoal grill, and finish in the simmering Masala sauce. When you're ready to serve, stir through the yoghurt and freshly chopped coriander to finish




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