Learn how to make the most popular North Indian gravy, the Tikka Masala Sauce, at home with less than 30 minutes of your active time. Make a big batch of this authentic curry sauce easily using an Instant Pot or a pressure cooker. Add your favorite protein or veggies to it whenever you need a curry in a hurry. Vegan & Gluten-free.

What is “Tikka Masala”?

This spicy and creamy tikka masala sauce is the king of all Indian sauces/ gravies. It is the most popular sauce used in any North Indian restaurant across the world and in Indian homes on a regular basis. This flavorful sauce forms the base for many curries.

Tikka means small pieces of meat or vegetarian protein like paneer. Masala Sauce is the curry base made with onion, tomatoes, and an Indian spice blend in which the above tikka is marinated and cooked. It is finished with some cream or yogurt.

Difference between “Makhani” and “tikka masala sauce”.

Makhani sauce is made with a lot makhan i.e butter. It is sweeter and mildly spiced curry. Whereas, tikka masala is heavier on spices and has none or just a hint of sweetness.
So, let’s learn how to make this restaurant-style authentic tikka masala sauce in the easiest way.

What is this Indian Tikka Masala Sauce made of?

The ingredient list is super simple, onions and tomatoes being the main ingredients. These veggies form the base of most Indian curries. These are cooked with a melange of Indian spices and cashews for creaminess.

Onions – Traditionally red onions are used. You may use the onions of your choice if this one is unavailable.

Tomatoes– I have used Roma tomatoes as those are the closest to Indian tomatoes in the United States. If fresh tomatoes are expensive, you may use cans of crushed tomatoes.

Ginger and Garlic – These are essential tastemakers for a good curry sauce. I have used fresh, roughly chopped ones. You may use grated or paste.

Whole spices– I have used star anise, stone flower, dried red chilies, and bay leaf. If you do not have these ones, then simply swap them with more garam masala.

Basic Indian spices – Cumin, turmeric, red chili powder, and garam masala makes this tikka masala sauce flavorful.

Cashews – I have used raw broken cashews. It is the secret to the richness of this curry sauce. You may swap it with skinless almonds.

White Melon seeds– Authentic tikka masala sauce has white melon seeds so does this one. It adds creaminess to the sauce.

How to make Tikka Masala Sauce from scratch?

You can make this Indian curry sauce in 3 ways. I like the convenience of an Instant Pot or a stove-top pressure cooker. If you have neither, cook it in a big pot on a gas stove, stirring often.

I make it by cooking roughly chopped onions and tomatoes in lots of ginger, garlic abundant aromatic Indian spices. I add cashews and melon seeds for the creamy sweet taste. It adds a lot of richness to the curry base and thickens the sauce beautifully.

Instant Pot Method

• Switch on your Instant Pot on saute mode, and add in oil. Once warm, add in hing and cumin. Now throw in the whole spices, onion, ginger, garlic, and salt. Stir it for a minute.
• Now add in the remaining spices except cardamom, cashew, melon seeds, and raisins followed by ½ cup of water.
• Stir and cook for a minute. Now add in tomatoes, and some more salt, and stir well. Close the lid and move the black knob to the sealing position.
• Press MANUAL, low pressure for 8 minutes. Once the silver pin drops down, open the lid and discard the bay leaf.
• Now use an immersion blender to crush the mixture and pass it through a fine mesh sieve or let the mixture cool down and blend it in a high-speed blender.
• Taste and adjust seasoning if needed. Use as desired and store as instructed.

Stove-top Pressure Cooker Method.

• Inside a big pressure cooker, add oil and follow the instructions as the Instant Pot.
• Now put the lid on, and cook on medium flame until one whistle.
• Then lower the flame and cook for 10 minutes.
• Let the cooker cool down until there is no pressure before opening.
• Proceed with an immersion blender or blender.

Open cooking in a big pot.

• Follow all the steps until pressure cooking one from the Instant Pot above. Just cover and cook on a low flame for 10-15 minutes, uncovering and stirring occasionally. This method will take 10-15 minutes longer.
• Remember to cook low and slow for the tomatoes to sweeten while cooking.
• Once done, use an immersion blender to puree it. If you want a very smooth gravy, then I highly recommend letting it cool and blend in a high-speed blender.

Save time by using the meal prep method.

If you are busy and don’t have time to prepare everything in a day then you can divide the preparation work. You can chop everything and keep it ready in your fridge up to 3 days in advance. It should not take more than 10 minutes of your time.

Easy nearest substitutes

• If you do not have whole spices, then add an extra teaspoon of garam masala.
• You can add 1 badi elaichi and shahi jeera if you have it.
• Swap fresh tomatoes with canned crushed tomatoes, not puree.
• Substitute nuts with ¼ cup of sunflower seed butter.
• Add an extra ¼ cup of cashews instead of melon seeds if the latter is unavailable.
• Swap raisins with 1 tablespoon of sugar, honey, agave, or maple towards the end of cooking.
• .Make sure you use freshly chopped cilantro and kasoori methi towards the end when preparing this sauce for a meal.

Pro tips to make the best!

• Use this recipe as a guide. If you are missing any spice in your pantry, look into the “substitute list.”
• Remember that the ratio of onions to tomatoes in this curry sauce is 1:3.
• Adjust the red chili spice to your taste, as it varies for everyone.
• Keep the curry base on the milder side if feeding kids. You can always add more spice later.
• An immersion blender is great, but if you want a silky smooth sauce, then blend it in your high-speed blender.
• Do not add any dairy (milk or cream) if you intend to freeze this sauce. You can always add it later when making the final dish as it is drizzled towards the end of the cooking.

The secret to a silky-smooth sauce.

After the mixture cools down, discard the bay leaf and run it through a high-speed blender.If you are using an immersion blender, then I highly recommend you pass the sauce through a fine mesh strainer to achieve a smooth texture.

What can I add to the Tikka Masala Sauce?

• Chicken Tikka Masala, is where this sauce started.
•  I am a vegetarian and make easy meatless meals with this sauce.
• I add canned chickpeas to make an instant chickpea tikka masala or add in cubes of paneer to make paneer tikka masala in a flash.
• You can make a mixed vegetable curry using this sauce as the base too. 
• It can be as simple as a creamy potato curry like dum aloo or cauliflower tikka masala.
• If you want something fancy, skip your pizza sauce and slather this over the base or toss your favorite pasta in this creamy Indian sauce. You will definitely not regret it!

Adding a finishing touch!

1. Once you have decided what to add to the sauce, you can use the gravy as prepared.
2.  To make it richer, finish it off with some heavy cream or yogurt.
3. Top it with some crushed kasoori methi and chopped cilantro.
4. If you are thinking of making shahi paneer or malai kofta then add a generous pinch of saffron towards the end of cooking.

How to store this homemade Indian sauce?

• It stays well in the refrigerator for 4 days. Just keep it covered in an airtight container.
• You can make a big batch and freeze it in freezer-safe ziplock bags, containers, or ice cube trays.
• Freeze in one-time use proportion. Thaw over kitchen counter until softened or directly add it to the pan and warm on low heat until it turns into a smooth consistency.

How to eat tikka masala sauce?

Once you have cooked your preferred protein or veggie in this curry base, it is good to pair with Indian bread like naan, roti, parathas, and kulchas. Tikka masala gravy also pairs excellently with steamed basmati rice or biryani.

Accommodating all age groups.

• The spice level of this tikka masala sauce is 6 on 10. 10 being hot.
• I keep it on the mild side to accommodate kids.
• Consider this sauce as a blank canvas. You can always make it spicier later. Feel free to adjust it to your taste.

Reasons to make this curry sauce.

1. Anything homemade is cheap on the pocket.
2. I have control over the ingredients, level of spice, and flavor.
3. Cooks in one pot and under 30 minutes.
4. It is free from unnecessary ingredients and preservatives as well.
5. The sauce freezes well and has a long shelf life.
6. I can use it as needed, especially on hectic days or when I am hosting a party.
7. This sauce is naturally vegan and gluten-free on its own. So, it accommodates food-sensitive groups.

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North Indian curries to try!

Malai Kofta

Badami Paneer

Vegetable Paneer Jalfrezi

Aloo Palak

Palak Rajma Masala

Tikka Masala Sauce Recipe