Recipe: Tikka Sauce



Recipe Preparation

1. Place the olive oil and butter in a nonreactive rondeau. As soon as the butter has melted, add the onions, jalapeños, garlic and ginger. Stir frequently. Cook until the onions are tender. Add the tomato paste, paprika and the garam masala to the onion mixture. Stir until blended. Cook 2 minutes.

2. Add the chicken broth, heavy cream and tomatoes. Bring to a boil. Simmer 20 minutes. Stir frequently. In small batches, place the sauce in a blender with the center cap removed. Place a piece of paper towel over the hole to allow steam to escape. Purée until smooth. Return to a clean nonreactive rondeau. Bring to a boil. Simmer 20 minutes. Place in a nonreactive storage container. Cover, label, date and refrigerate until needed. Reheat portions as needed.

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