Tikka Masala Cooking Sauce Shelf-stable

Tikka Masala sauce is a rich, creamy, mildly spiced tomato-based sauce staple in Indian cuisine. Its velvety texture comes from a blend of yoghurt or cream combined with tomato paste' deep, vibrant colour and a hint of red from paprika or chilli powder. The sauce has a beautiful balance of tanginess from the yoghurt, a slight sweetness from the tomatoes, and a rich creaminess that complements its warming spices.

Aromatic spices like cumin, garam masala, and fenugreek leaf give the sauce depth and complexity, while garlic and ginger add a fresh, zesty base. Coconut milk or evaporated milk can be used for added creaminess, giving the sauce a smooth, luxurious mouthfeel. The result is a versatile, well-rounded sauce that coats chicken, paneer, or vegetables perfectly, creating a comforting yet flavorful dish with a mild heat that appeals to a wide range of palates.
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Ingredients on the jar and website:
Tikka masala cooking sauce: Water, Tomato (22%), Yogurt (MILK) (9%), Single Cream (MILK) (5%), Spices (2.5%) (Spices, Cumin), Modified Maize Starch, Sugar, Dried Onion, Ginger Purée, Garlic Purée, Rapeseed Oil, Whey Protein Concentrate (MILK), Salt, Acid (Lactic Acid), Paprika Extract, Cumin Seed, Dried Fenugreek Leaf.

Large Batch Shelf-Stable Tikka Masala Cooking Sauce Recipe (For 15 Jars)

Ingredients:
Water: 3.75 liters (3750 ml / 126.8 fl oz)
Concentrated Tomato Purée (Tomato Paste): 500g (17.6 oz)
Yogurt (MILK) (9%): 900g (31.7 oz)
Coconut Milk Powder: 300g (10.6 oz) or
Evaporated Milk: 525g (18.5 oz)
Spices (2.5%):
Garam Masala: 45g (1.6 oz)
Ground Cumin: 15g (0.53 oz)
Modified Maize Starch (Cornstarch): 150g (5.3 oz)
Sugar: 100g
Dried Onion: 150g (5.3 oz)
Ginger Purée: 225g (7.9 oz)
Garlic Purée: 225g (7.9 oz)
Rapeseed Oil: 450 ml (1.9 cups / 15 fl oz)
Whey Protein Concentrate (optional, for added creaminess): 150g (5.3 oz)
Salt: 75g (2.6 oz)
Lactic Acid (or Lemon Juice): 30-45 tsp (150-225 ml / 5-7.5 fl oz) taste as you go - not too sour!
Paprika 15g I used smoked and ordinary
Cumin Seed: 7.5 tsp (15g / 0.53 oz) Optional I did not use any - No bits in the sauce
Dried Fenugreek Leaf: 15 tsp (30g / 1.05 oz), crushed

NOTE: I Failed to say sugar. It went in with the salt - I said salt
If you want it a red colour - use a colour
After proper water bath canning, your Tikka Masala sauce can have a shelf life of up to 1 year when stored in a cool, dark place, such as a pantry.


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