Curry Massalla Gravy


an adaptation from that works - this is the base sauce for many of the curries i will be posting over the next few weeks. this sauce will freeze so multiply it up and freeze down for quick curries.

Time: 23 minutes


  • fry the onions in the oil on a medium heat until the onions are soft and translucent
  • add garlic and saute for 1 minute
  • add tomatoes and cook for a further 3 minutes
  • add half the water and simmer for 5 minutes then add the rest of the water and spices
  • stir in well and simmer for a further 5 minutes
  • keep stirring regularly throughout cooking
  • take the pan off the heat and leave to cool slightly before pureeing in a food processor

curry massalla gravy image

Number Of Ingredients: 9


  1. onion
  2. garlic cloves
  3. passata
  4. turmeric powder
  5. garam masala powder
  6. green cardamom seeds
  7. vegetable oil
  8. water
  9. salt


A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.

Recipe From

Provided by Chris Bellers

Time 1h20m

Yield 6


  • 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.

Curry Stand Chicken Tikka Masala Sauce image

Number Of Ingredients: 18


  • 2 tablespoons ghee (clarified butter)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • 1 (14 ounce) can tomato sauce
  • 1 cup heavy whipping cream
  • 2 teaspoons paprika
  • 1 tablespoon white sugar
  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces
  • ½ teaspoon curry powder
  • ½ teaspoon salt, or to taste
  • 1 teaspoon white sugar, or to taste

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