3 Spanish Onions, halved
4 Garlic Cloves
2 sticks Magical Ghee
¼ cup Chicken Stock or Water
3 family size cans (23.2 oz.) Condensed Campbells Tomato Soup
6 Cups (2 cans/46.4 oz.-*use empty tomato soup cans) of heavy cream (or 1 can cream+1 can milk if you want to reduce fat)
Onion-ghee “gravy” (comes out to around 3 Cups) Steps below
½ teaspoon Cumin Powder
1 teaspoon Turmeric
2 Petals Mace (Javentri)
2 tablespoons Methi Seeds (Fenugreek)
1 tablespoon Cinnamon
8 Seeds or ½ teaspoon Star Anise
½ teaspoon Black Pepper
½ teaspoon Kashmiri Chili
1 teaspoon Asafoetida (optional)
2 tablespoons Kasoori Methi Leaves (Fenugreek Leaves) (optional)
1 tablespoon Tamarind Concentrate (no sodium)
1 teaspoon Jaggery (optional)
½ teaspoon Amchur Powder (optional)
½ Knob Ginger (grated/squeezed)
½ Jalapeno (seeded/chopped)
1 tablespoon Fresh Curry Leaves (chopped)
2 teaspoons per dish Fresh Cilantro for garnish
Protein of Choice (Cod or Chicken*)
Red Indian Food Coloring (contains salt)
Using a medium flame, heat up the Magical ghee. Once bubbling, put the halved onions and garlic cloves and allow 5 minutes to lightly brown. Add your chicken stock or water. If you are using a pressure cooker, put lid on and cook for 45 minutes. If you are baking the onion mixture, bake covered on 295 degrees Fahrenheit for 3 hours.
Once the onion mixture is done cooking or baking, puree it in a blender. Mixture does not have to be silky smooth. Set aside.
Put cumin, turmeric, mace petals, methi seeds, cinnamon, star anise, black pepper, and Kashmiri chili on an oven safe pan or foil. Bake for 3-5 minutes on 400 degrees Fahrenheit or until roasted and fragrant. Do not burn them.
Once spices have cooled, grind them all into a powder using a coffee grinder. Set spice mixture aside.
In a large pot, pour in the onion-Magical ghee (gravy) and pour in spice mixture. Pour in 3 cans of condensed tomato soup and 2 cans of heavy cream. Add kasoori methi leaves, tamarind concentrate, jaggery, amchur, ginger, jalapeno, and curry leaves.
In a small pan, using olive oil, butter, or ghee, heat up the asafoetida for 30 seconds to roast and activate flavors. Once fully heated scrape into the tikka masala base in the large pot. Stir the tikka masala mixture.
Preparing the protein. Cut chicken or fish into cubes. If you use chicken, smash cubes down with a meat hammer after cutting. Rub protein of choice with a light coat of oil or spray with pam. Rub a small amount of Indian Red food color on the chicken or fish. Fish needs to sear on a hot pan for 2 minutes per side and chicken can get hit with higher heat in a pan or a grill 3 minutes per side. No need to fully cook the proteins because they are going to finish cooking in the sauce.
Add protein to the tikka masala base in the large pot. Bake covered for 1 hour and 20 minutes on 295 degrees Fahrenheit. Serve and enjoy!