- Create authentic Indian flavor in just 45 minutes using Pataks Tikka Masala Sauce
- Save $40+ compared to takeout with this simple 4-serving recipe
- Perfect weeknight dinner solution with minimal prep and cleanup
- Even beginners can master this foolproof method for creamy tikka masala
Transform Your Dinner with Pataks Tikka Masala Sauce
Standing in your kitchen wondering what to make for dinner? That Indian takeout menu looks tempting, but your wallet disagrees.
Here’s the good news: Pataks Tikka Masala Sauce can transform ordinary ingredients into an extraordinary meal right in your own kitchen. This ready-made sauce captures the complex flavors of traditional tikka masala without requiring you to measure and blend countless spices.
I’ll show you exactly how to use Pataks Tikka Masala Sauce to create a restaurant-worthy dish that will have everyone thinking you spent hours in the kitchen. Even if you’ve never cooked Indian food before, this beginner-friendly recipe breaks everything down into simple steps anyone can follow.
Let me guide you through turning a jar of Pataks Tikka Masala Sauce into a complete meal that’s ready in under an hour and tastes like it came from your favorite Indian restaurant!
Nutrition Facts Per Serving
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 425 | – |
| Total Fat | 22g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 95mg | 32% |
| Sodium | 820mg | 36% |
| Total Carbohydrate | 27g | 9% |
| Dietary Fiber | 4g | 14% |
| Sugars | 8g | – |
| Protein | 30g | 60% |
Essential Ingredients for Pataks Tikka Masala
Complete Ingredients List
| Ingredient | Quantity | Notes |
|---|---|---|
| Pataks Tikka Masala Sauce | 1 jar (15 oz) | The star ingredient |
| Boneless chicken breasts | 1.5 pounds | Cut into 1-inch cubes |
| Plain yogurt | ¼ cup | For tenderizing chicken |
| Garlic | 3 cloves, minced | Fresh is best |
| Fresh ginger | 1 tablespoon, grated | Provides essential warmth |
| Vegetable oil | 2 tablespoons | For sautéing |
| Red onion | 1 medium, diced | Adds sweetness |
| Red bell pepper | 1, chopped | For color and texture |
| Heavy cream | ¼ cup | Creates richness |
| Fresh cilantro | ¼ cup, chopped | Brightens the finished dish |
| Basmati rice | 1.5 cups (uncooked) | Traditional accompaniment |
| Salt | 1 teaspoon | To enhance flavors |
| Black pepper | ½ teaspoon | For slight heat |
Kitchen Equipment You’ll Need
| Tool | Purpose |
|---|---|
| Large mixing bowl | For marinating chicken |
| Large skillet or sauté pan | Must have a lid for simmering |
| Sharp knife | For cutting meat and vegetables |
| Cutting board | Separate ones for meat and vegetables recommended |
| Measuring cups and spoons | For precise ingredient amounts |
| Rice cooker or medium pot | For perfectly cooked basmati rice |
| Wooden spoon or heat-resistant spatula | For stirring without scratching your pan |
| Meat thermometer | To ensure chicken is safely cooked |
| Timer | To keep track of cooking intervals |
Ingredient Substitutions
- Protein options: Substitute chicken with 14 oz firm tofu, 1.5 lbs shrimp, or 14 oz paneer
- Dairy alternatives: Use coconut cream instead of heavy cream for dairy-free version
- Rice alternatives: Serve with naan bread, quinoa, or cauliflower rice
- Vegetable options: Add spinach, peas, or mushrooms based on what you have
Detailed Step-by-Step Pataks Tikka Masala Instructions
Prep Time: 15 minutes
Marinating Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 4 people
Phase 1: Preparation and Marination
- Prepare your workspace
- Clear counter space for prep work
- Wash hands thoroughly with soap and warm water
- Gather all ingredients and place them in your work area
- Read through the entire recipe once before starting
- Beginner tip: Having everything ready before you start cooking reduces stress
- Prepare the chicken
- Remove chicken breasts from packaging
- Rinse under cold running water
- Pat completely dry using paper towels
- Place on a clean cutting board designated for raw meat
- Using a sharp knife, trim any visible fat
- Cut chicken into even 1-inch cubes
- Safety note: Immediately wash hands with soap after handling raw chicken
- Create the marinade
- In a large mixing bowl, add ¼ cup plain yogurt
- Add 1 minced garlic clove
- Add ½ tablespoon fresh grated ginger
- Add ½ teaspoon salt and ¼ teaspoon black pepper
- Whisk together until all ingredients are well combined
- Texture tip: The marinade should be thick but spreadable
- Marinate the chicken
- Add the chicken cubes to the marinade bowl
- Using clean hands or tongs, mix until each piece is thoroughly coated
- Cover the bowl with plastic wrap or a lid
- Place in refrigerator for at least 20 minutes
- Enhancement tip: For deeper flavor, marinate for up to 4 hours
- Prepare vegetables while chicken marinates
- Place a clean cutting board on your counter (different from the one used for chicken)
- Peel and dice the red onion into small, even pieces about ¼-inch in size
- Remove stem and seeds from red bell pepper, then chop into ½-inch pieces
- Peel and mince the remaining 2 garlic cloves
- Peel and grate the remaining ½ tablespoon of ginger
- Wash cilantro, pat dry with paper towels, and chop roughly
- Organize prepped vegetables in separate small bowls or on a plate
- Prep tip: Preparing all vegetables before cooking makes the process much smoother
- Start cooking the rice
- Place 1.5 cups basmati rice in a medium bowl
- Rinse rice under cold water, swirling with your fingers
- Continue rinsing until water runs clear (about 3-4 rinses)
- Drain well using a fine mesh strainer
- Transfer to rice cooker with 3 cups water and ¼ teaspoon salt OR
- Add to medium pot with 3 cups water and ¼ teaspoon salt
- If using pot method: Bring to boil, reduce heat to low, cover and cook 15-18 minutes
- Timing tip: Start the rice when you begin cooking the chicken so everything finishes together
Phase 2: Cooking Your Pataks Tikka Masala
- Cook the marinated chicken
- Remove chicken from refrigerator 5 minutes before cooking
- Heat a large skillet over medium-high heat
- Add 1 tablespoon vegetable oil and swirl to coat pan
- When oil shimmers (but before it smokes), it’s ready
- Using tongs, add chicken pieces one by one, shaking off excess marinade
- Arrange in a single layer with space between pieces
- Important: If your pan is too small, cook chicken in two batches to avoid overcrowding
- Let chicken cook undisturbed for 3 minutes until golden brown on first side
- Turn each piece using tongs and cook 2-3 minutes on second side
- Chicken should be golden on outside but doesn’t need to be fully cooked through yet
- Transfer chicken to a clean plate and set aside
- Common mistake: Moving chicken too soon prevents proper browning
- Prepare the vegetable base
- Using the same skillet (don’t clean it!), reduce heat to medium
- Add remaining 1 tablespoon oil
- Add diced onions and a pinch of salt
- Cook for 3-4 minutes, stirring occasionally with wooden spoon
- Onions should become soft and translucent
- Add minced garlic and grated ginger
- Cook for exactly 30 seconds, stirring constantly to prevent burning
- Add chopped bell pepper
- Cook for 2 minutes, stirring occasionally
- Aroma check: Your kitchen should now have a fragrant, savory smell
- Add Pataks Tikka Masala Sauce
- Open jar of Pataks Tikka Masala Sauce
- Pour entire contents into the pan with vegetables
- Using wooden spoon, scrape bottom of pan to release any browned bits
- Stir sauce and vegetables until well combined
- Bring mixture to a gentle simmer (small bubbles around edges)
- Reduce heat if sauce starts to splatter
- Flavor tip: Those browned bits from the chicken contain tons of flavor!
- Complete the cooking process
- Return partially cooked chicken to the pan
- Include any juices that collected on the plate
- Stir gently to coat chicken pieces with Pataks Tikka Masala Sauce
- Reduce heat to medium-low
- Cover pan with lid
- Simmer for 10-12 minutes, stirring occasionally
- Check chicken with meat thermometer – it should reach 165°F (74°C)
- If needed, continue cooking with lid on, checking every 2 minutes
- Safety reminder: Properly cooked chicken is essential for food safety
- Finish the sauce
- Once chicken is fully cooked, remove lid
- Pour in ¼ cup heavy cream
- Stir gently to incorporate
- Simmer uncovered for 2-3 minutes until sauce thickens slightly
- Taste sauce carefully (it’s hot!)
- Add additional salt and pepper if needed, ¼ teaspoon at a time
- Visual cue: Finished sauce should coat the back of a spoon
Phase 3: Serving Your Homemade Pataks Tikka Masala
- Check the rice
- If using rice cooker, it should signal when done
- If using stovetop method, check after 15 minutes
- Rice is done when all water is absorbed and grains are tender
- Turn off heat and let stand covered for 5 minutes
- Fluff rice gently with a fork to separate grains
- Texture check: Rice should be tender but still have slight resistance when bitten
- Plate your meal
- Warm serving plates or bowls if desired
- Use measuring cup or rice paddle to portion ¾ cup cooked rice per serving
- Shape rice into a mound on one side of each plate
- Ladle chicken tikka masala beside or over rice (about 1½ cups per serving)
- Ensure each serving has equal amounts of chicken, vegetables, and sauce
- Sprinkle each plate with 1 tablespoon fresh chopped cilantro
- Optional: Add a lemon wedge on the side
- Presentation tip: Drizzle a small amount of cream in a circular pattern for restaurant-style look
Troubleshooting Your Pataks Tikka Masala
Sauce Is Too Thick
- Add 2-4 tablespoons of water, chicken broth, or milk
- Stir well after each addition
- Simmer for 1 minute to incorporate
- Fix tip: Add liquid gradually – you can always add more but can’t remove excess
Sauce Is Too Thin
- Simmer uncovered for an additional 3-5 minutes, stirring occasionally
- For immediate thickening: In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water
- Stir cornstarch mixture into sauce and simmer for 1 minute
- Fix tip: Sauce will continue to thicken slightly as it cools
Chicken Is Too Tough
- This typically means it’s overcooked
- Add 2-3 tablespoons of water or broth to sauce
- Cover and simmer on low heat for 2 minutes to help soften
- Prevention tip: For next time, reduce cooking time by 2-3 minutes
Not Spicy Enough
- Add ¼ teaspoon cayenne pepper, stir well and taste before adding more
- Alternatively, add 1 teaspoon red pepper flakes
- For individual servings, offer sriracha or chopped fresh chili on the side
- Spice tip: It’s easier to add heat than to reduce it, so start small
Too Spicy
- Add an additional 2-3 tablespoons of heavy cream
- Serve with a dollop of plain yogurt on top
- Accompany with cooling sides like cucumber raita
- Fix tip: Dairy products help neutralize spice
Creative Variations Using Pataks Tikka Masala Sauce
Vegetarian Tikka Masala
- Replace chicken with 14 oz firm tofu, pressed and cut into 1-inch cubes
- Marinate tofu for 30 minutes (it won’t absorb as much as chicken)
- Pan-fry tofu until golden before adding to sauce
- Reduce simmering time to 6-8 minutes
- Texture tip: Extra-firm tofu holds its shape better
Seafood Tikka Masala
- Substitute chicken with 1.5 pounds large shrimp, peeled and deveined
- Skip the marinating step (seafood becomes tough if marinated in yogurt too long)
- Cook shrimp for just 1-2 minutes per side before removing from pan
- Add to sauce in the final 5 minutes of cooking
- Timing tip: Seafood cooks much faster than chicken – watch carefully to avoid overcooking
Vegetable-Packed Tikka Masala
- Add 1 cup cauliflower florets when sautéing bell peppers
- Stir in 1 cup frozen peas during the last 5 minutes of cooking
- Add 2 cups fresh spinach during the last 2 minutes, stirring until just wilted
- Nutrition boost: More vegetables increase fiber and nutrients
- Try with other Asian-inspired sauces for fusion variations
Butter Chicken Variation
- Add 2 tablespoons unsalted butter when adding the cream
- Increase cream to ⅓ cup for a richer sauce
- Add ½ teaspoon honey for subtle sweetness
- Flavor note: This creates a dish similar to classic butter chicken
Storing and Reheating Your Pataks Tikka Masala
Refrigerator Storage
- Allow leftovers to cool completely (no longer than 2 hours at room temperature)
- Transfer to airtight containers with lids
- Store sauce and chicken together in one container
- Store rice separately in another container
- Refrigerate for up to 3 days
- Safety tip: Never put hot food directly into the refrigerator
Freezer Storage
- Divide cooled tikka masala into individual portions
- Place in freezer-safe containers or heavy-duty freezer bags
- Remove as much air as possible before sealing
- Label with contents and date
- Freeze for up to 2 months
- Storage tip: Cream-based sauces may separate slightly when frozen but are still safe to eat
Reheating on Stovetop (Best Method)
- Transfer tikka masala to a saucepan
- Add 1-2 tablespoons water or broth to prevent sticking
- Heat over medium-low heat with lid on
- Stir every minute until heated through
- Use thermometer to ensure internal temperature reaches 165°F
- Stir in 1 tablespoon fresh cream after reheating to refresh texture
- Quality tip: Stovetop reheating preserves texture better than microwave
Reheating in Microwave (Quick Method)
- Place portion in microwave-safe container
- Cover with microwave-safe lid or damp paper towel
- Heat at 70% power for 2 minutes
- Stir thoroughly
- Continue heating in 30-second intervals until hot throughout
- Let stand for 1 minute before serving
- Caution: Contents may be unevenly heated – stir well before eating
Reheating Rice
- Sprinkle 1 tablespoon water over rice
- Cover tightly
- Microwave on high for 1 minute
- Fluff with fork and check temperature
- Heat for additional 30-second intervals if needed
- Texture tip: Adding water prevents rice from drying out
Safety Notes & Expert Tips for Pataks Tikka Masala
Food Safety Essentials
- Wash hands with soap for 20 seconds before cooking and after handling raw chicken
- Use separate cutting boards and utensils for meat and vegetables
- Never place cooked food on surfaces that held raw chicken
- Ensure chicken reaches internal temperature of 165°F (74°C)
- Refrigerate leftovers within 2 hours of cooking
- Critical reminder: Food safety should never be compromised
Pro Tips for Mastering Tikka Masala
- Marinade magic: For deeper flavor, prepare marinade the night before
- Layered flavors: Sauté 1 teaspoon cumin seeds in oil before adding onions
- Texture balance: Don’t overcook bell peppers – they should retain some crispness
- Flavor enhancer: A squeeze of fresh lemon juice just before serving brightens the entire dish
- Serving suggestions: Pair with simple cucumber salad dressed with lemon juice and salt
- Spice customization: Create a spice station with extra chili flakes, cilantro, and lemon wedges
- Creative fusion: Try adding a teaspoon of Sa-Te Vietnamese Lemongrass Chili Sauce for an exciting flavor twist
- Complementary side: Homemade Tonkatsu Sauce makes an excellent dipping sauce for naan bread served alongside
Perfect Pataks Tikka Masala Every Time
With Pataks Tikka Masala Sauce as your starting point, you’ve learned how to create a restaurant-quality Indian dish without specialized cooking skills or a pantry full of exotic spices.
This recipe proves that authentic Indian cuisine is accessible to any home cook. By following these detailed steps, you can confidently prepare a delicious meal that’s perfect for family dinners, meal prep, or impressing guests.
Next time that takeout craving hits, reach for Pataks Tikka Masala Sauce instead – your taste buds and your wallet will thank you!
