From glazed salmon to baked eggs, try these recipes when you need dinner in a pinch.
When you need a fast and flavorful dinner, convenience items like jarred sauce can come in handy.
And one item you’ll want to stock in your pantry: tikka masala sauce.
Photo: Ted + Chelsea Cavanaugh
Here are five ways to use store-bought tikka masala sauce.
Plus, it’s vegan thanks to the coconut cream.
We also like the smooth and luscious Masala Mama Tikka Masala.
Tikka Masala Tian (pictured above)
Spread 1/2 cup sauce in a 9-inch pie dish.
Shingle slices of 1 medium Japanese eggplant, 1 medium zucchini and 2 large Roma tomatoes on the sauce.
Sprinkle with a pinch of salt and spread 1/4 cup sauce on top.
Sprinkle with fresh thyme and crushed red pepper.
Bake at 375F for 20 minutes.
Uncover and bake for 20 minutes.
Baked Potatoes with Tikka Masala Chickpea Chaat
Saute 1 cup sliced yellow onion in 1 Tbsp.
oil in a large skillet.
cans rinsed chickpeas and one 12-oz.
jar sauce, and simmer for 20 minutes.
Stir in 1/4 cup chopped cilantro.
Spoon over 4 baked potatoes and garnish with Greek yogurt, diced red onion and more cilantro.
Place on a baking sheet and brush with 1/4 cup sauce.
Bake at 450F for 20 minutes.
cubed salmon onto 4 skewers.
Add to the pan and brush with 1/4 cup sauce.
Bake for 6 to 8 minutes more.
Tikka Masala Naan Pizza
Spread 2 Tbsp.
Top with 1/2 cup halved cherry tomatoes, 1/4 cup shredded mozzarella cheese, 1/8 tsp.
crushed coriander seeds, 1/8 tsp.
each nigella seeds and crushed red pepper.
Bake at 425F for 8 to 10 minutes.
Tikka Masala Baked Eggs
Pour one 12-oz.
jar sauce into a large cast-iron skillet.
Gently crack 4 eggs into the sauce.
Sprinkle with a pinch each salt and pepper.
Bake at 375F for 8 to 10 minutes.
Top with 1 Tbsp.
coriander chutney and sprinkle with 1/2 tsp.
Garnish with curry leaves and red chiles, if desired.
Serve with whole-wheat naan.
