Masala Sauce Bobby Flay Recipes
MASALA SAUCE(BOBBY FLAY)
I visited a Whole Foods store in Conn. recently and tried their Masala rice and it was so good(the rice and the sauce were mixed together), I wanted to recreate the recipe at home. Not finding it in the Whole Foods site, I came across this recipe by Bobby Flay. The recipe for the Masala sauce came with the recipe for Basmati Pilaf with Peas, but I'm posting it separately. From Bobby Flay's Throwdown with Bobby Flay, Episode: Chicken Tikka Masala.
Provided by Sharon123
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
- Stir in the heavy cream(or coconut milk), bring to a simmer and cook until the sauce thickens.
- At this point you could add chopped chicken or tofu if you want to add protein.
- Serve over basmati rice pilaf with peas(or with your favorite rice dish) and garnish with cilantro leaves.
- Note: Sometimes when I don't want to open a can of tomato paste for one tbls. I use ketchup instead. It is concentrated tomatoes, after all.
MASALA CHAI
Steps:
- Bring the water and milk to a boil in a saucepot. Add the remaining ingredients, except honey turn the heat down to a simmer, cover, and steep for 10 to 15 minutes. Remove from heat and strain*. Add honey and mix well. Store in refrigerator. Can be served hot or cold.
- *Note if using a glass pitcher, make sure to thoroughly warm the pitcher before adding hot chai.
TIKKA MASALA SAUCE
This rich, thick and savoury sauce is adapted from Not Your Mama's Canning Book by Rebecca Lindamood. I used pencil hot and thai chilies instead of the jalapeno and home roasted and pureed tomatoes.
Provided by YummySmellsca
Categories Sauces
Time 1h30m
Yield 1 quart, 16 serving(s)
Number Of Ingredients 9
Steps:
- Melt oil in a large pot over medium heat. Add the onion and saute until just golden, about 10 minutes.
- Add the garlic, salt, garam masala and ginger; cook 2 minutes, until fragrant.
- Stir in the chilies and cook 3 minutes.
- Add tomatoes and bring to a simmer. Cook, stirring frequently, for 10 minutes or until thick.
- Pressure can 30 minutes @ 10 PSI.
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