This Trader Joe’s Tikka Masala Sauce Recipe is a creamy and aromatic recipe, which is made with ghee and fresh ginger. It’s a restaurant-quality dish, ready in about 25 minutes.
Jump to RecipeTrader Joe’s Tikka Masala Sauce Recipe Ingredients
- 2 tbsp. ghee
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp. fresh ginger, peeled and grated
- 2 tsp. ground cumin
- 2 tsp. sweet paprika
- 2 tsp. ground coriander
- 2 tsp. granulated sugar
- 250 ml (about 1 cup) heavy crème fraîche or heavy cream
- 250 g (about 1 cup) plain yogurt
- 800 g (about 28 oz) canned diced tomatoes, with juice
- 2 tbsp. tomato paste
- 2 tbsp. lemon juice
- Half a bunch fresh cilantro
- Salt and black pepper to taste
How To Make Trader Joe’s Tikka Masala Sauce Recipe
- Sauté the aromatics: Melt the ghee in a large skillet over medium heat. Add the chopped onion and garlic, cover, and cook for about 8 minutes, stirring occasionally, until tender.
- Bloom the spices: Add the ginger, cumin, paprika, and ground coriander. Stir and cook for 1 minute until fragrant. Remove the pan from the heat and let it cool slightly.
- Blend the sauce: Add the cream, yogurt, diced tomatoes, tomato paste, lemon juice, sugar, fresh cilantro, and the cooked onion and spice mixture to a blender.
- Finish: Blend on medium speed until the sauce is completely smooth. The sauce is now ready to be used.
Recipe Tips
- How to get the richest flavor? “Blooming” the spices by frying them in the ghee for a minute is a crucial step. It releases their essential oils and creates a much deeper, more aromatic flavor in the final sauce.
- Can I make this sauce ahead of time? Absolutely. This sauce is perfect for making in a large batch. It can be stored in the refrigerator or frozen for quick and easy weeknight meals.
- What is ghee? Ghee is a type of clarified butter that has had its milk solids and water removed. It has a high smoke point and a rich, nutty flavor that is a classic base for many Indian dishes. You can substitute it with an equal amount of unsalted butter.
- How to blend hot liquids safely? If your onion and spice mixture is still warm, be careful when blending. Do not fill the blender more than halfway, and remove the small cap from the blender lid to allow steam to escape. Cover the opening with a folded kitchen towel to prevent splatters.
What To Serve With Tikka Masala Sauce
This rich and creamy sauce is incredibly versatile and is the base for the classic Indian restaurant dish.
- Simmer with browned chicken, paneer (Indian cheese), or shrimp.
- Serve over fluffy basmati rice.
- Pair with warm naan bread for dipping.
- Use as a flavorful sauce for roasted vegetables.
How To Store Tikka Masala Sauce
- Refrigerate: Store the cooled sauce in an airtight container in the refrigerator for up to 5 days.
- Freeze: This sauce freezes beautifully. Let it cool completely, then pour it into freezer-safe containers or zip-top bags. It will keep for up to 3 months.
Tikka Masala Sauce Nutrition Facts
- Serving: 1/2 cup
- Calories: 180 kcal
- Carbohydrates: 15g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Sodium: 350mg
- Fiber: 3g
- Sugar: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
As written, this sauce is flavorful and aromatic but not spicy. The sweet paprika provides color and flavor, not heat. To make it spicy, you can add 1/2 teaspoon of cayenne pepper or a fresh, minced chili along with the other spices.
Yes. To make a dairy-free version, you can substitute the ghee with coconut oil, and use full-fat canned coconut milk and a dairy-free plain yogurt in place of the crème fraîche and regular yogurt.
This can sometimes happen if the yogurt is added to a mixture that is too hot. By letting the cooked onion and spice mixture cool slightly before blending it with the yogurt and cream, you can prevent this from happening.
Try More Recipes:
Trader Joe’s Tikka Masala Sauce Recipe
Course: SauceCuisine: Indian-InspiredDifficulty: Easy6
servings15
minutes10
minutes180
kcalA rich, creamy, and aromatic homemade tikka masala sauce that’s quick to make in a blender and perfect for a restaurant-quality meal at home.
Ingredients
2 tbsp. ghee
1 onion, chopped
4 cloves garlic, minced
1 tbsp. fresh ginger, grated
2 tsp. each of ground cumin, sweet paprika, ground coriander
2 tsp. sugar
250 ml (1 cup) heavy cream or crème fraîche
250 g (1 cup) plain yogurt
800 g (28 oz) canned diced tomatoes
2 tbsp. tomato paste
2 tbsp. lemon juice
Half a bunch fresh cilantro
Directions
- Sauté onion and garlic in ghee for 8 minutes until tender.
- Stir in the ginger and all the ground spices; cook for 1 minute until fragrant. Let cool slightly.
- Place the cooked onion mixture and all remaining ingredients into a blender.
- Blend on medium speed until completely smooth.
- Use immediately by simmering with your choice of protein, or store for later.
Notes
- Toasting the spices in the ghee for a minute is a key step that deeply enhances their flavor.
- For the smoothest sauce, use a high-powered blender.
- This is a great base recipe; feel free to adjust the spices to your personal taste.
- This sauce is perfect for making in a large batch and freezing for quick weeknight dinners.
