Tikka Masala

Tikka Masala with Gravy as the star

Tikka masala gravy is versatile and can be used in many different ways - most common being Paneer tikka masala and Chicken tikka masala. The gravy is the star of this recipe. It gives the tikka the lift it needs to pair with rice or naan. The main ingredient (tikka) is also marinated and cooked to perfection before getting a swim in this gravy. 

This blog post is for the recipe we use at our household to please the palates of 11 year and 8 year old kids without compromising what parents can enjoy. We are a nut-free household so this recipe has been adapted to fit the need and the taste we expect from tikka masala gravy

Ingredients for the Gravy

• 2 large red onions chopped
• 3 medium tomatoes chopped (Roma works best)
• 1 Tbsp minced garlic
• 1/2 Tbsp spoon minced ginger
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 2 tsp salt
• 1 tsp Garam masala (can be adjusted to taste)
• 1 tsp paprika
• 2 tablespoons canola/vegetable oil or 1 tablespoon butter
• 1/4 cup cream

Directions to make the Gravy

• Warm the oil in a thick bottom sauce pan. If using butter, place a thick bottom pan on low heat and melt the butter. wait till the bubbles clear up. 
• Add cumin to the oil and wait for 10 seconds, till you see the sizzle
• Add the ginger and garlic and gently stir - do not let the garlic turn brown
• Add chopped onions and stir the ingredients. 
• Stir in the turmeric. 
• Saute this onion mixture on medium heat till the onions are soft and brown (about 5-6 minutes)
• Now add tomatoes, salt and paprika, give it a mix and place a lid to cook the tomatoes down (about 5-6 minutes) - tomatoes should be soft and skin starts to separate.
• Add the garam masala now and mix it well. Cook for a minute with a lid on. 
• Add 1/4 cup heavy cream and cook for 2 minutes (this is a replacement for the cashew paste that would have gone in to thicken the gravy)
• Turn off the heat and let the mixture cool down. 
• Once the mixture is at room temperature, you can blend this to a gravy. 
• Bring the gravy back to the sauce pan and cook with the tikka in it for 10 minutes on low heat. (see my recipe for the tikka below - I cook the tikka before adding it to the gravy)
  
  

Making your Tikka

Your tikka is really the main ingredient but this post is for the nut-free gravy. I will not make you go to a whole new post yet for the tikka recipe. Here is a short-cut method to make chicken/paneer tikka

• Use about 1 lb chicken or paneer. Cut your chicken or paneer into small cubes.
• Marinate the pieces with 2 tablespoons oil, 1 tsp salt, 1 tsp pepper, 1/2 tsp ginger, 1 tsp garlic, 1/2 tsp paprika, 1 tsp garam masala, 1/2 tsp turmeric
• Marinate for 2-4 hours in your refrigerator
• Bake at 375F for 15 minutes or Grill to the texture you like.