🇮🇳 Indian-Inspired · Sauces
Large-Batch Tikka Sauce
A smooth production tikka sauce built from browned onions, tomato, ginger, garlic, spice, cashew and coconut milk.
Behind the plate
This sauce is designed for volume service. Long, gentle cooking gives the chopped tomatoes time to lose their raw edge while browned onions and a commercial saffron-tikka spice blend establish the flavour base.
Cashews are processed into a paste before coconut milk is added, giving the sauce natural body and richness. A final blend turns the large batch into a consistent service sauce.
Why this recipe works
Browning the onions develops sweetness, cooking the spice with ginger and garlic releases its aromatics, and the long tomato simmer concentrates the base. Cashew paste and coconut milk then supply fat, body and a smooth finish.
The recipe
Ingredients
- Neutral cooking oil, as needed
- 10 large onions, finely sliced
- 10 kg chopped tomatoes (the supplied note also says 8 tins; tin size not supplied)
- 225 g fresh ginger, finely processed
- 150 g garlic, finely processed
- 400 g saffron tikka spice mix
- 200 g cashew nuts
- Oil, as needed to process the cashews
- 2 litres coconut milk
- 200 g granulated sugar
- 150 g fine salt
Method
- Complete the mise en place: slice the onions and process the ginger and garlic to a fine paste.
- Heat enough neutral oil to coat the base of a large heavy pot. Fry the onions until evenly browned but not burnt.
- Add the tikka spice mix, ginger, garlic, sugar and salt. Stir constantly so the spice cooks without catching.
- Add the chopped tomatoes, mix thoroughly and cook over low heat for approximately 1½ hours, stirring the base regularly.
- Meanwhile, process the cashews with only enough oil to form a smooth paste.
- Add the cashew paste and coconut milk to the tomato base. Cook gently for a further 30 minutes.
- Blend until completely smooth, then taste and correct the seasoning. Cool rapidly or hold hot according to kitchen procedure.
Chef’s notes
- The supplied ‘10 kg / 8 tins’ tomato note cannot be standardised until the exact tin weight is recorded.
- Commercial tikka spice blends vary widely in salt, heat and allergens. Record the exact product used.
- Keep the heat low after the cashew paste is added; nut-thickened sauces can catch very quickly.
- Blend hot sauce only with equipment rated for the batch size and follow safe-fill limits.
At the table
Use with roasted vegetables, paneer, chicken or your chosen cooked protein, and serve with rice or warm flatbread.