Effortless, Indian Home Cooking
Tikka Masala is my guilty pleasure. I love this creamy tomato-based sauce so much, I figured out how to make a lighter vegan version that is just as addictive as the original. My Tikka Masala sauce is layered with luscious coconut cream, tangy tomatoes, ginger, garlic and an aromatic blend of roasted Indian spices. - Founder & Cookbook Author, Chitra Agrawal.
Suggested useAdd 1 jar of our Tikka Masala to 1 lb cubed & sautéed protein or veggies. Add 1/4 cup water or up to 1/2 cup coconut milk or cream for a richer sauce. Simmer. Salt to taste.
Serve with rice or naan. Top with a dollop of plain yogurt & a spoon of Brooklyn Delhi achaar or chutney.
Refrigerate after opening.
Water, onions, coconut cream, tomato paste, non-gmo expeller pressed canola oil, garlic, spices (including paprika and turmeric), ginger, tamarind, lemon juice, brown sugar, salt, fenugreek leaves.
Contains: Tree nuts (coconut).
Manufactured in a facility that processes peanuts, sesame, soy, wheat & milk.
Separation is natural, shake it up.
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