OT: Tikka Masala Pizza Sauce

JohnInCarolina

Couple folks asked for this one after I made some of the pizzas at Butt Blast with it.  It's a riff off of the recipe in Fetterman's Sous Vide at Home book.  As @caliking says, I have gringo-fied it.  

Ingredients:

1 TBS canola oil

3TBS butter
1 shallot, minced
3 cloves garlic, minced
1/4 TSP ground ginger

1.5 cups tomato-puree 
1 TB sugar
2 TB curry powder
1 TSP kosher salt
1 TSP paprika
1 TSP honey
1 TBS ground tumeric
1/2 TSP ground cumin
1/2 TSP ground coriander
1/2 TSP cayenne pepper

1/2 cup plain Greek yogurt
1 pint heavy cream

S&P to taste


Process:

Over medium heat in a large skillet, heat up 1 TBS of canola oil until it shimmers.  Add in the butter, shallot, garlic, and ginger.  Cook 3-5 minutes until softened, stirring frequently.  Add in sugar, curry powder, salt, and paprika.  Stir to combine.

Add the tomato puree, sugar, curry powder, salt, paprika, honey, tumeric, cumin, coriander, and cayenne pepper.  Stir to combine.  Bring the mixture to a simmer and remove from the heat.  

Add in the yogurt and stir.  The mixture should change color from a deep red to a deep orange with the yogurt.

At this point you'll have a fairly thick paste in front of you.   This is where things get Americanized, mofos.   At this point  add as much or as little of the heavy cream as you want to thin it out and get to the consistency you want.  It will still be fairly thick compared to most pizza sauces, but that's ok.  



Season with salt and pepper to taste.  I just use a pinch of each.  

I use this as a base on pizza.  I top with red onions, grilled chicken, and fresh mozz.  The end result is a fusion of chicken tikka masala, something close to naan bread (with the pizza dough), and goodness.  

JethroVA

beautiful 

MnMmaster

I wish I was eating that pizza right now it looks beautiful. A great fusion ish type dish. I just might have to try this one of these days

Killit_and_Grillit

Thanks John!  I’ll make this happen Sunday. 

JohnInCarolina

MnMmaster said:

I wish I was eating that pizza right now it looks beautiful. A great fusion ish type dish. I just might have to try this one of these days

If you like Indian food at all, it’s definitely worth a shot. 

cookingdude555

looks incredible, thanks for posting the recipe with it

caliking

It may be gringo-fied, but I definitely would have eaten more CTM pies if you had made them at BB. They were good. 

bgebrent

Yep.  Thanks for sharing dookie.

HeavyG

One could say that you Americanized it when you added the paprika, cayenne, and tomato sauce.

JohnInCarolina

HeavyG said:

One could say that you Americanized it when you added the paprika, cayenne, and tomato sauce.

Ok.

caliking

HeavyG said:

One could say that you Americanized it when you added the paprika, cayenne, and tomato sauce.

Not quite. CTM is actually a British concoction, if you want to get technical. And it has the cayenne and tomato for sure. 

YukonRon

Are you freaking kidding me?????
Awesome dude, will be trying that one...

bgebrent

YukonRon said:

Are you freaking kidding me?????
Awesome dude, will be trying that one...

Ron, settle down my friend.  Will taste of Laetner.

DMW

Man that looks, sounds, (and if I remember correctly) tastes amazing.


But...are you appropriating?

bgebrent

DMW said:

Man that looks, sounds, (and if I remember correctly) tastes amazing.


But...are you appropriating?

Clearly...

Hans61

HeavyG

JohnInCarolina said:

HeavyG said:

One could say that you Americanized it when you added the paprika, cayenne, and tomato sauce.

Ok.

Paprika, cayenne, and tomatoes are native to the Americas, thus "Americanized".

It was funnier in my head.

theyolksonyou

caliking said:

HeavyG said:

One could say that you Americanized it when you added the paprika, cayenne, and tomato sauce.

Not quite. CTM is actually a British concoction, if you want to get technical. And it has the cayenne and tomato for sure. 

Dammit!  I thought I was cooking some Indian shît!  We love CTM. 

Canugghead

Sounds and looks incredible, cooked in RB?

bgebrent

theyolksonyou said:

caliking said:

HeavyG said:

One could say that you Americanized it when you added the paprika, cayenne, and tomato sauce.

Not quite. CTM is actually a British concoction, if you want to get technical. And it has the cayenne and tomato for sure. 

Dammit!  I thought I was cooking some Indian shît!  We love CTM. 

You couldn’t float CTM on a good day.

DMW

theyolksonyou said:

caliking said:

HeavyG said:

One could say that you Americanized it when you added the paprika, cayenne, and tomato sauce.

Not quite. CTM is actually a British concoction, if you want to get technical. And it has the cayenne and tomato for sure. 

Dammit!  I thought I was cooking some Indian shît!  We love CTM. 

You can read all about it:
https://en.wikipedia.org/wiki/Chicken_tikka_masala

theyolksonyou

I was making CTM pizza when CTM pizza wasn’t cool, bîtch!

bgebrent

bgebrent said:

theyolksonyou said:

caliking said:

HeavyG said:

One could say that you Americanized it when you added the paprika, cayenne, and tomato sauce.

Not quite. CTM is actually a British concoction, if you want to get technical. And it has the cayenne and tomato for sure. 

Dammit!  I thought I was cooking some Indian shît!  We love CTM. 

You couldn’t float CTM on a good day.

Click Agree

thetrim

I had a pizza with this exact same sauce the last time i connected thru the Atlanta airport.  It was amazing.  Thanks for the thread.  

Biggreenpharmacist

theyolksonyou said:

I was making CTM pizza when CTM pizza wasn’t cool, bîtch!

theyolksonyou

Biggreenpharmacist said:

theyolksonyou said:

I was making CTM pizza when CTM pizza wasn’t cool, bîtch!

Someone ALWAYS gets it on this forum. 

HeavyG

caliking said:

HeavyG said:

One could say that you Americanized it when you added the paprika, cayenne, and tomato sauce.

Not quite. CTM is actually a British concoction, if you want to get technical. And it has the cayenne and tomato for sure. 

Most folks seem to credit CTM to a chef from Bangladesh working in a restaurant in Glasgow and my Scottish ancestors wouldn't take too kindly to being considered "British".

I only commented on the three "American" ingredients as I recently finished an interesting book titled "The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats" and it's had me thinking about where various items originated and how they have spread around the world.

I should have provided some context with my original post.

Biggreenpharmacist

theyolksonyou said:

Biggreenpharmacist said:

theyolksonyou said:

I was making CTM pizza when CTM pizza wasn’t cool, bîtch!

Someone ALWAYS gets it on this forum. 

From my hat down to my boots.............

bgebrent

bgebrent said:

bgebrent said:

theyolksonyou said:

caliking said:

HeavyG said:

One could say that you Americanized it when you added the paprika, cayenne, and tomato sauce.

Not quite. CTM is actually a British concoction, if you want to get technical. And it has the cayenne and tomato for sure. 

Dammit!  I thought I was cooking some Indian shît!  We love CTM. 

You couldn’t float CTM on a good day.

Click Agree

Finally getting my troll count up!

Killit_and_Grillit

John I’m so glad I pm’d you for this today. 

I learned....so many interesting things from this thread. 

caliking

HeavyG said:

caliking said:

HeavyG said:

One could say that you Americanized it when you added the paprika, cayenne, and tomato sauce.

Not quite. CTM is actually a British concoction, if you want to get technical. And it has the cayenne and tomato for sure. 

Most folks seem to credit CTM to a chef from Bangladesh working in a restaurant in Glasgow and my Scottish ancestors wouldn't take too kindly to being considered "British".

I only commented on the three "American" ingredients as I recently finished an interesting book titled "The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats" and it's had me thinking about where various items originated and how they have spread around the world.

I should have provided some context with my original post.

The context helps, for sure. Thanks for the title of the book - I'll see if my library has it.

Lore has it that Chicken Tikka Masala was concocted in __________  (UK/Scotland/somewhere not in the Indian subcontinent) when a restaurateur took tandoori chicken, and dumped it  in a sauce made from canned tomato soup and other stuff. Sort of like the story behind potato chips. The sauce is similar to Butter Chicken, which is popular in India, but has more prominent garam masala flavors (stuff like mace, nutmeg, etc.) than Butter Chicken does. 

 Interwebz can't get it straight whether the guy was Indian or Pakistani. I'm guessing that the guy who invented CTM was Pakistani, since Bangladeshi folks don't seem to cook with cream much (if at all).

And only here will you find a bunch of folks quibbling about how chicken tikka masala came to be Keeps things lively though!