The Tikka Masala Sauce You Need in Your Pantry | Easy Weeknight Chicken Tikka Masala

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken adds flavor.

Add olive oil, onions, garlic and salt to 5-6Qt pot. Saute onions and garlic until translucent, starting to brown and liquid has evaporated.

Add peppers, Garam Masala and grated ginger. Continue cooking for a few minutes.

Add coriander, cumin, cinnamon, turmeric, paprika. Stir to combine thoroughly and warm the spices. Add tomatoes.

Stir to combine. Bring to low boil, reduce to simmer. Let simmer about 10 minutes to combine flavors.

Blend with an immersion blender, if desired. If sauce 'pops' when simmering, add a bit of reserved tomato liquid, broth or water to thin just a bit. Bring back to temp.

Prepare jars and canner. All should be warm/hot because you are adding hot sauce to the jars. Fill jars to generous 1' headspace. Wipe rims. Apply lids. Add rings to fingertip tight. Load canner. Bring to temp. Let canner blow steam for 10 minutes. Process pints for 30 minutes at 10lbs of pressure below 1000 feet. Once canner has naturally released pressure and cooled a bit, remove jars carefully. Let sit undisturbed for 12-24 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens