Gordon Ramsay's Delicious Tikka Masala Sauce



2 tablespoons of peanut oil

1 large onion

1 or 2 fresh green chili peppers

1 inch piece of ginger.

3 garlic cloves

˝ teaspoon of chili powder

1 teaspoon of turmeric

2 teaspoons of garam masala

1 tablespoon of soft brown sugar

1 tablespoon of tomato paste

15 oz. can of chopped tomatoes

10 dried curry leaves

4-6 tablespoons of natural yogurt

handful of chopped coriander

Make sure that you have all the ingredients ready before you start. Get yourself familiar with all the different spices as it is imperative that you get the quantities right. We don't want any confusion. A great tikka masala is about getting the balance of flavours right.

Heat 2 tablespoons of peanut oil in a pan.

Slice 1 large onion and sauté in the hot oil.

De-seed and chop 1 or 2 fresh green chillies and peel and chop a 1 inch piece of ginger.

Add to the pan with the onions, crush in 3 garlic cloves and cook for 2-3 minutes until the onions are nicely caramelised.

Add the ˝ teaspoon of chilli powder, 1 teaspoon of turmeric, 2 teaspoons of garam masala, 1 tablespoon of soft brown sugar and cook for 1-2 minutes.

The spices will start releasing their aroma, and they will soak up the oil. The mixture in your pan will become dry. Don't worry, this is normal.

Next, add 1 tablespoon of tomato puree and cook it out to make sure you lose the bitterness you can sometimes get if it's too raw. You should have a dry paste texture at this stage.

Add the can of chopped tomatoes to the pan and allow to cook for a further few minutes.

Transfer the sauce to a food processor and blend until smooth.

Pour the blended sauce back into the pan and add 10 dried curry leaves. Simmer gently for 10 minutes, to allow the flavours to come through.

Stir in 4-6 tablespoons of natural yoghurt - the quantity depends on how mild you like your curry.

Finish with a handful of chopped coriander.

Watch the video

Serves 4