Simmer sauces are culinary chameleons, capable of much more than simply imparting flavor. They conjure a symphony of sensations that tantalize the taste buds.
Beyond taste, an Indian simmer sauce possesses the power to mesmerize our senses, providing an irresistible contrast that elevates the entire dining experience.
When it comes to diversity, simmer sauces are the culinary rebels, infusing dishes with a burst of color, a burst of flavor, and even a burst of texture.
With an array of types, each simmer sauce tells its own story, distinguished by its unique main ingredients, captivating hues, and velvety consistency.
If you love Indian food, you know these sauces, like vibrant brushstrokes on a canvas, are indispensable for plate presentations, taking dishes from mere sustenance to works of art that tantalize both the eyes and the palate.
Indian Cuisine Recipes With Simmer Sauce
Let us share with you some of our secrets when doing meal prep. At Desi Fresh Foods, we are on a mission to help you make an easy dinner without sacrificing all the spices and their magic.
Tikka Masala Sauce Dishes
Tikki masala simmer sauce is one essential pantry item you’ll want to keep stocked.
This gem holds the key to preparing a quick and delicious curry. Its spicy and creamy tomato gravy offers incredible versatility.
Let’s explore creative ways to make the most of Desi Fresh Foods’ tikka masala simmer sauce. You can find it at your local grocery store or in our store directory.
Chicken Tikka Masala With Simmer Sauce Sauce Recipe
Remove the chicken skin and make a few cuts on each thigh.
Place the meat in a bowl or container, then add lime juice and ½ tsp salt.
Let it marinate for 20 minutes.
Gently pour the glass jar sauce over the chicken, ensuring it is fully coated.
You can add some garlic cloves or yellow onions if you love them.
Allow the meat to marinate for a minimum of 4 hours.
Preheat the grill to its highest setting.
Lift the chicken from the marinade, allowing any excess to drip back into the container, and save it for later use.
Arrange the chicken on a large baking tray with the cut side facing up.
Place it under the grill for 10-15 minutes until the chicken becomes charred.
Remove the tray from the grill and set it aside with the cooking juices.
Reheat the sauce and add the reserved marinade.
Then, combine the meat, pan juices, and the sauce.
Cook for 40 minutes on medium heat until the chicken is fully tender.
You can add another curry sauce container to the recipe or a bit of heavy cream to flatten the taste if necessary.
Serve with plain basmati rice.
Remember, you can use meat, vegetables, or tofu as the main ingredient for this recipe.
Can you reheat the tikka masala simmer sauce?
When reheating leftover tikka masala, place it in the microwave and heat on medium-high for approximately 4 minutes.
Do not leave this recipe at room temperature. When cool completely, it can be stored in the refrigerator in small containers for up to 4 days or in the freezer for up to 3 months when stored in an airtight container.
Does simmering thicken a store tikka masala sauce?
To thicken the curry simmer sauce, you can try some simple methods:
If your curry sauce is watery, add dairy products such as Greek yogurt, heavy cream, or thick non-dairy alternatives like coconut cream, stirring occasionally in medium-low heat.
If your curry sauce appears runny, grind nuts like cashews or almonds and incorporate them into the sauce. The nuts will absorb excess liquid, aiding in thickening as the curry continues to cook.
Combine equal amounts of wheat flour, rice flour, or coconut flour with fat like ghee, olive oil, or coconut oil. Cook them together for a few minutes to remove the raw flour taste. Add your simmered sauce.
Instant Pot Tikka Masala Recipe Card
This homemade chicken tikka masala recipe is straightforward to prepare using a pressure cooker. Ready for a quick meal?
The chicken is tender and flavorful as it simmers in a creamy tikka masala sauce, delicately enhanced with refreshing lemon juice.
Mix Desi Fresh Foods’ simmered sauce to marinate the chicken in a large bowl.
Pat the meat dry using paper towels and cut it into bite-sized chunks.
Add the chicken chunks to the marinade and ensure they are evenly coated.
Cover the bowl and refrigerate for at least 1 hour.
For sautéing the meat, set the pressure cooker to sauté mode at medium heat.
Once heated, add the chicken chunks to the pressure cooker.
Sauté the chicken for about 5 minutes, stirring occasionally, until it is cooked on all sides.
If needed, turn off the sauté mode and deglaze the cooker.
To pressure cook the dish, add the rest of the sauce to the pressure cooker, pour it over the meat chunks, and give it a good stir.
Securely seal the lid of the pressure cooker.
Cook the ingredients at high pressure for 10 minutes. Once cooked, perform a quick pressure release by turning the pressure knob to the venting position.
Uncover the pressure cooker and switch to sauté mode at low heat for the finishing touches.
Once the heat is activated, pour some cream and stir it with the other ingredients in the pot.
Allow the sauce to simmer for a few minutes until it slightly thickens.
It is ready to be enjoyed!
Butter Chicken Simmer Sauce Recipe
Packed with aromatic Indian spices and tender chicken thighs, this dish is one of our most popular recipes. With the convenience of a premade butter chicken simmer sauce, you can whip up a comforting and satisfying curry dish for dinner.
Prepare the chicken butter masala spice by heating butter in a medium-sized saucepan over medium heat until melted.
Add the onion and sauté for approximately 5-7 minutes until it turns translucent.
Reduce the heat and add the garlic, stirring until it becomes fragrant and soft without browning or burning.
Pour in the water and add the seasonings, stirring to cook them together for 5 minutes.
Next, mix in tomato paste (or canned tomatoes), optional green chilies, and jarred sauce, stirring to combine.
Reduce the heat to a simmer and cook for 30 minutes, stirring occasionally.
Meanwhile, in a large skillet, heat olive oil over medium-high heat.
Season the meat with salt and pepper, then sear them on both sides for about 6-8 minutes or until fully cooked.
Once cooked, place the chicken thighs on paper towels to drain.
Assemble the chicken butter masala by stirring cream and fresh lemon juice into the simmering sauce.
Add cilantro, giving it a taste to adjust the seasonings if needed.
Finally, stir in the cooked meat, ensuring they are well coated with the flavorful sauce.
Serve with sweet potatoes or naan bread.
Lamb Korma Simmer Sauce Recipe
Experience the delight of Indian cuisine right in your kitchen with Desi Natural Foods’ Korma simmer sauce.
This easy-to-use sauce makes cooking fantastic Indian meals at home a breeze. Just add your favorite meat, tofu, or vegetables, and in no time, you’ll have a delicious and satisfying meal that will transport your taste buds to the vibrant flavors of India.
This recipe, rating among our best, will make guests happy about sharing the best Indian cuisine.
Make diagonal slashes on both sides of the lamb using a sharp knife. Place the lamb in a roasting pan.
Pour the Korma simmer sauce over one side of the lamb and rub it into the slashes and all over the meat using your fingers.
Cover the pan and refrigerate overnight to marinate.
Preheat the oven. Take the roasting pan out of the refrigerator and let it stand for 20 minutes to allow the meat to come to room temperature.
Drizzle half of the oil over the lamb and add ½ cup of water to the pan.
Roast the lamb for 3 hours. Cover with foil if it’s browning too much.
Then, add the onions, lentils, and stock to the lamb. Cover the pan with foil and roast for 1 hour until the lentils are cooked, and the lamb is tender enough to be pulled apart.
Transfer the lamb to a serving platter and cover it loosely to let it rest.
Stir the spinach into the lentils until it just wilts. Spoon the lentil mixture around the lamb.
Serve with rice and yogurt.
Coconut Milk Or Almond Milk?
You can substitute in your cooking space if you do yet have the exact ingredients.
When making curry, you can use white onions instead of yellow ones, for example.
Instead of chili powder, you can use smoky paprika or a cayenne pepper blend.
If you find yourself without ginger, use an equal amount of ground allspice, ground cinnamon, ground mace, or ground nutmeg to match.
Both almond and coconut milk are excellent substitutes for cow’s milk in your cooking space.
