Spices for the Tikka Masala?

Question

I'd like to know the spices that compose the blend to prepare the tikka masala sauce. If possible with the right proportions...thanks

Answer 1

Just try this way :

1 inch root ginger peeled and chopped

3 cloves of garlic peeled and chopped

Salt to taste as desired

2 ounces unsalted butter

1 onion finely chopped

1 quarter teaspoon turmeric powder

1 half teaspoon ground cumin

1 half teaspoon ground coriander

1 half teaspoon garam masala

1 half teaspoon chili powder

10 fluid ounces double cream (I just add what looks right!) [N.B. - English "double cream" is very difficult to find in the States - you can substitute heavy whipping cream]

2 tbsps ground almonds

Pulp together ginger/garlic and some salt - melt butter and fry onions until soft - add pulp and cook for few minutes.

Stir in all powdered spices and cook for few minutes.

Add juices and water to make a thick sauce. Warm through, then add cream and heat through gently.

Stir in the ground almonds and simmer for 5 minutes or so.

Answer 2

you will need

DHANIA (coriander seed powder)

JEERA powder (cumin seeds powder)

garam masala (mixture of several spices)

MIRCHI (red chilli powder)

Amchur (dried mango powder)

you can buy them from a big tesco or an indian grocery shop.

proportions depends a lot on the quantity, your taste and wether you  like it hot or mild. check your recipe for better guidance

good luck !

Answer 3

Ingredients

  Serves 1

    * Chicken Tikka cooked as per Chicken Tikka recipe

    * 200g Cooked Chicken Tikka

    * 1 teaspoon mild Curry Powder

    * 1 teaspoon Garam Massalla powder

    * Quarter of an onion finely chopped

    * 4 Tablespoons Olive Oil

    * 2 Teaspoons Creamed Coconut

    * 2 Tablespoons Single Cream

    * 1 Tablespoons Natural Greek Yogurt

    * 3 Tablespoons Tomato Puree

    * 1 Teaspoon Garlic Puree

    * 1 Teaspoon Ginger Puree

    * 1 Teaspoon sugar

    * 50ml Water

    * Salt

For the most authentic result use Cooked Tikka or Tandoori Meat but fresh meat also works very well. Add the oil, chopped onions and Curry Powder to a frying pan or pot and simmer on a medium heat until the onions become soft and golden. Meanwhile place all of the other ingredients apart from the meat, garam massalla and salt, together in a jug or bowl and mix well. Now add the cooked chicken tikka to the pan and stir into the onions. Pour over the jug of the ingredients and stir well. Simmer on a low to medium heat until the chicken is cooked through. Add the garam massalla 5 minutes from the end of cooking and stir in well. Taste and add salt to season if needed. If you wish to adjust the consistency of the sauce, add some water to make it more runny or some additional tomato puree to thicken it. Serve with garnish of almonds and or cream.

Answer 4

1 onion, diced fine or made into a paste in a food processor

1 28 oz can crushed tomatoes

1 clove garlic, minced

1 serrano pepper, minced fine

1 cup heavy cream

2 tbsp cayenne pepper

1 tbsp cumin

1 tbsp coriander powder (dried coriander roots, ground into a powder)

1 tsp ground cinnamon

2 tbsp vegetable oil

Method:

1. Fry the onion, serrano and garlic in oil until onion is translucent.

2. Add the cayenne, cumin, coriander and cinnamon and continue stirring over high heat for a few minutes.

3. Add the tomatoes, a couple tsp salt and maybe a bit more liquid and allow it to cook, covered, over medium heat for 20 minutes or so.

4. Take off the lid and allow the sauce to simmer uncovered until you get a sauce like consistency.

5. Now you could finish the sauce with heavy cream and salt to taste, but if you were going to cook the chicken in the sauce I would advise adding the cream at the very end to prevent it separating.

Answer 5

Red Tikka Masala is the most popular. The recipe follows

http://www.indiacurry.com/chutney/redtik...

Red Tikka Masala, Kebab dip

This is the first of the Tikka Masala dips created to be served with Chicken kebab. It is identified by its flaming red color and mild aroma.



Ingredients

1. Onions: ½ Cup

2. Garlic: 4 Cloves

3. Fresh Ginger: 1 Inch

4. Cooking oil: 2 Tablespoon

5. Cayenne Pepper: 1 teaspoon

6. Salt: 1-½ teaspoon

7. Cumin Powder: ½ Tablespoon

8. Cardamom powder: ½ teaspoon

9. Cinnamon powder: ¼ teaspoon

10. Nutmeg: 1/8 teaspoon

11. Turmeric powder: ¼ teaspoon

12. Cashews: ¼ cup

13. Tomato puree: 1 Cup

14. Degi Mirch (Paprika): 2 teaspoon

15. Sugar (Optional): ¼ teaspoon

16. Heavy whipping cream: ½ cup

Method

Step 1: Peel chop onions, garlic and ginger. Grind together in to a paste.

Step 2: Put Cooking oil in a pan and start to heat. Add paste from step 1, salt and Cayenne powder. Sauté till almost all the moisture is gone. The mixture will may start to turn green due to enzymes present.

Step 3: Add, cumin, cardamom, cinnamon, nutmeg, and turmeric powder. Mix well. Do not fry this mixture fro more than 30 second to prevent the spices from burning.

Step 4: Grind the cashews and add to the mixture and mix well. Again, don't fry too long. You do NOT want to brown cashews. Add tomato puree. Bring to a boil. Turn down heat and simmer about 10 minutes.

Step 5: Add Degi Mirch. Stir in heavy cream two table spoon at a time. At this time, stir in sugar, if you want to give it a little sweeter accent. Taste and adjust spices as necessary. Simmer on medium heat till you have a nice consistency of a pour-able ketchup.