Best Masala Sauce Recipes

CURRY STAND CHICKEN TIKKA MASALA SAUCE

Steps:

• Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
• Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
• Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

TIKKA MASALA SAUCE

Steps:

• Melt oil in a large pot over medium heat. Add the onion and saute until just golden, about 10 minutes.
• Add the garlic, salt, garam masala and ginger; cook 2 minutes, until fragrant.
• Stir in the chilies and cook 3 minutes.
• Add tomatoes and bring to a simmer. Cook, stirring frequently, for 10 minutes or until thick.
• Pressure can 30 minutes @ 10 PSI.

MASALA SAUCE

Steps:

• Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the chile de arbol or cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
• Stir in the heavy cream, bring to a simmer and cook until the sauce thickens. Add the chicken to the sauce and cook for a few minutes, just to heat through. Serve over basmati rice pilaf with peas and garnish with cilantro leaves.
• Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
• Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
• Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.
• Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add onion; saute 3 minutes or until lightly browned. Add cardamom, cloves, cinnamon, rice, the simmering water, salt and pepper and lime juice, and bring to a boil.
• Reduce the heat to medium, and cook 10 minutes or until liquid is nearly absorbed. Fold in the peas. Cover, reduce heat to low, and cook 8 to minutes longer. Remove from heat; let stand for 5 minutes uncovered. Remove and discard cardamom, cloves, and cinnamon and fluff with a fork.

MASALA SAUCE(BOBBY FLAY)

Steps:

• Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
• Stir in the heavy cream(or coconut milk), bring to a simmer and cook until the sauce thickens.
• At this point you could add chopped chicken or tofu if you want to add protein.
• Serve over basmati rice pilaf with peas(or with your favorite rice dish) and garnish with cilantro leaves.
• Note: Sometimes when I don't want to open a can of tomato paste for one tbls. I use ketchup instead. It is concentrated tomatoes, after all.

CURRY-MASALA LAMB BURGERS WITH YOGURT SAUCE

Steps:

• In a large bowl, mix the lamb, curry powder, masala spice and salt and pepper well. Form lamb into 4-5 patties, depending on how thick you like your burgers. Place patties on a plate, and set aside.
• In a small bowl, mix the cilantro, mint, garlic and squeeze of lemon juice. Add the yogurt and stir until mixed. Set aside.
• Coat lamb patties with a little olive oil and either cook in a cast iron skillet on the stove or on the grill. Either way, the patties will need about 3 minutes on either side.
• Serve the patties in the pita bread, topped with the sauce.

MASALA BURGERS WITH TANGY TAMARIND SAUCE AND RED ONION-MINT RELISH

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the sauce: Place the thawed pulp in a non-reactive (stainless steel or anodized aluminum) 3-quart fire-proof saucepan. Add the brown sugar, cumin, cayenne, and salt and mix well. Place the pan on the grill and let the mixture simmer for 10 to 15 minutes, stirring occasionally. The mixture will thicken and result in about 1 cup of sauce. Transfer the sauce to a small glass bowl and let it cool.;
• For the patties: Place the ginger and garlic in the bowl of a food processor. Pulse a few times until finely chopped.
• Place the oil in a medium-sized nonstick fire-proof skillet. Place the skillet on the grill and let heat for a few minutes. Transfer the chopped garlic and ginger to the skillet and cook, stirring occasionally, until golden brown, just a few minutes. Add the garam masala and cayenne and cook until the mixture turns brown. Remove from the heat and set aside to cool for a few minutes. Add the salt and mix well. Transfer the spice mixture to a large bowl. Add the beef and mix well. Divide the mixture into 6 equal portions and form 6 patties. Transfer the patties to a large baking dish and refrigerate.
• For the relish: Combine the onion, tomatoes, mint, salt, and lemon juice in a medium-sized glass bowl, mix well, and refrigerate.
• When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill for 3 to 4 minutes. Turn the patties over, cover, and grill for another 3 to 5 minutes or until done to your liking. Transfer the patties to a serving platter.
• Brush the cut sides of the buns with oil and grill them until lightly browned, 1 to 2 minutes.
• To assemble the burgers, place enough lettuce to cover the browned side of the bottom buns. Spread about 2 tablespoons of the sauce on each of them. Add the patties and then add a few tablespoons of relish on each patty. Add the top buns and serve.

EGG NOODLES WITH CHICKEN LIVERS IN MASALA SAUCE

Steps:

• 1. Heat 4 Tablespoons of unsalted butter in large skillet. Add Onions and Mushrooms and cook over Medium heat until slightly softened but not cooked through completely.
• 2. While the Onions and Mushrooms cook, Start cooking the Egg Noodles in large pan of well salted water until Al Dente. Drain Noodles and Melt in 4 Tablespoons of Unsalted butter tossing to coat all the noodles well with the butter. Set aside covered to keep warm while you finish the sauce.
• 3. Add the cleaned, trimmed and drained chicken livers and sauté until livers are almost cooked through. About 3 minutes on medium high heat.
• 4. Pour in Masala and bring to a bubble, stirring often for about 5 minutes on Medium high heat scraping the bottom of the pan to get up all the little bits and pieces. Cook at bubble to reduce wine and until the chicken livers are only slightly pink in center. **If you would like to make more sauce, remove chicken livers and mushrooms and onions and add additional wine and butter to the pan, stirring and scraping the pan, bring to a bubble and allow wine to reduce. if necessary you may add a small slurry of 1/2 cup water and 3 Tablespoons cornstarch to the mixture and bring to a bubbling boil and cook for about 5 minutes to thicken. that way you will have enough sauce to coat the noodles. Only if you want a lot of sauce.
• 5. Season to taste with Salt and Pepper and freshly ground parmesan cheese. Spoon over cooked and buttered egg noodles and garnish with fresh parsley.

CHICKEN IN WHITE CREAM SAUCE WITH GARAM MASALA

Steps:

• Mince onions, garlic, and ginger (set aside).
• Combine oil, cinnamon, cardamon, cloves, cumin, coriander seeds, bay leaves, peppercorns, and red chiles in a large skillet over a medium heat. Cook, stirring, until the cinnamon unfurls and the other ingredients are lightly brown (about 1-2 mins).
• Add onion mix and salt; continue cooking until onions are lightly brown (about 15 mins). Keep a cup of water nearby until the onion cooks. As the pieces caramalize in the bottom of pan and add 1 tsp of water at a time. Scrape the bottom of the pan and stir. Do this until the onions are golden.
• Add the ground coriander and cook, stirring for 1 minute. Add 3 tblspns of yogurt and cook while stirring until the yogurt is blended. Continue adding yogurt in this manner until you've used all the yogurt.
• Add the chicken and cook while stirring (about 5 mins). Add hot water and stir. Bring to a boil then turn the heat down to low. Cover and simmer until the chicken is cooked through (additional 5 mins).
• Stir in the garam masala and cook, stirring (2 mins). Stir in heavy cream and remove from the heat.
• Let the dish rest for about an hour. When ready to serve heat overa low heat and drizzle with a little heat cream.

CHICKEN IN GREEN MASALA SAUCE

Steps:

• Place the apple, 3 tbsp of coriander, mint, yogurt, ricotta, chillies, scallions, salt, sugar, garlic, and ginger in a food processer and process for 1 minute. Scrape around the outside of the bowl and process for a few seconds more.
• Heat the oil in a wok or a large pan, pour the yogurt mixture and cook gently over low heat for about 2 minutes.
• Add the chicken pieces and stir well to blend everything together. Cook over a medium-low heat for 12-15 minutes or until the chicken is fully cooked.
• Sprinkle the raisins and remaining cilatro over the chicken. Plate and serve.

MASALA SAUCE

Steps:

• Heat the ghee on a moderate heat in a medium-large pan.
• Add the onion slices and cook gently for about 5 minutes.
• Add the black onion seeds, chopped chillies and the crushed garlic cloves and stir the ingredients together with the onions.
• Cook for 2 minutes.
• Add the tomatoes, yogurt and coconut milk and bring to a boil.
• Reduce the heat to medium and simmer gently for 20 minutes, stirring occasionally.
• Add the garam masala, chopped coriander, mint and lemon or lime juice and stir well.

GARAM MASALA CRUSTED RACK OF LAMB WITH MINT-CORIANDER SAUCE

Steps:

• Heat skillet over medium high until hot but not smoking, add corriander, cumin, brown mustard, and clove. Roast for 3-4, adjusting heat to avoid burning, smell should be appaerent. Pour into mortar and pestel add 2 tablespoons olive oil, mash into a paste. Place oven rack to middle, set to 400F (200C). Season lamb with salt and pepper,score, add remaining oil to a large heavy skillet over moderately high heat, not smoking. then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up. Spread fatty sides with spice paste, some on meat sides. Roast lamb until thermometer inserted diagonally 2 inches into center (avoiding the bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board with tongs. Rest for 10 minutes, then slice

GARAM MASALA DIPPING SAUCE WITH PITA WEDGES

Steps:

• Combine first 5 ingredients in a bowl.
• Cover and chill 1 hour.
• Serve with pita wedges.