Large-Batch Tikka Sauce

Name: Large-Batch Tikka Sauce
Total time: 150 min
Yield: One large production batch; exact yield depends on tomato tin size and reduction
Cuisine: Indian-Inspired
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

A smooth production tikka sauce built from browned onions, tomato, ginger, garlic, spice, cashew and coconut milk.

Time2 hr 30 minLevelMediumMakesOne large production batch; exact yield depends on tomato tin size and reductionCuisineIndian-Inspired

01 — THE STORY

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.

03 — THE METHOD

Cook step by step

01
Complete the mise en place: slice the onions and process the ginger and garlic to a fine paste.
02
Heat enough neutral oil to coat the base of a large heavy pot. Fry the onions until evenly browned but not burnt.
03
Add the tikka spice mix, ginger, garlic, sugar and salt. Stir constantly so the spice cooks without catching.
04
Add the chopped tomatoes, mix thoroughly and cook over low heat for approximately 1½ hours, stirring the base regularly.
05
Meanwhile, process the cashews with only enough oil to form a smooth paste.
06
Add the cashew paste and coconut milk to the tomato base. Cook gently for a further 30 minutes.
07
Blend until completely smooth, then taste and correct the seasoning. Cool rapidly or hold hot according to kitchen procedure.

04 — FROM THE PASS

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

How to serve it

Use with roasted vegetables, paneer, chicken or your chosen cooked protein, and serve with rice or warm flatbread.