Two parts: meat marinading, and sauce making.
Blend marinade and seep around 1.5lb of meat (of choice) for at least an hour.
- 1 cup whole yogurt
- 1 tspn turmeric
- 2 tspn garam masala
- 2 tspn black pepper
- 1/4 tspn of dried ginger
Then preheat oven to 350, and place meat in oven for 30 minutes.
Meanwhile, tikka masala sauce:
- 4 tbspn (or 60g) ghee or butter
- 1 white onion diced
- 12g of pepper paste
- 12g of minced garlic
- 23g minced ginger
- 3.5 tspn of garam masala blend
- 1 tspn of paprika powder
- 1 can of tomato sauce (around 15 oz)
- 1 green bell pepper diced into strips and seeds removed
- 15g of dried fenugreek leaves
- some salt to taste
- 2 cups heavy cream
Heat up the butter, caramelize the onion a bit, then add the pepper/garlic/ginger pastes on low heat for like 15 minutes - add a bit of water if the paste is drying out or sticking.
Add garam masala and paprika powder, and keep toasting slowly for another few minutes. It should be fragrant.
Stir in tomato sauce and blend well, then add bell pepper, fenugreek, and some salt.
Simmer sauce for 30 minutes until thick.
Add heavy cream and stir until smooth.