Stem and remove seeds from peppers, peel the garlic, and peel and rough chop the ginger. You are looking for a paste-like consistancy.
Add the peppers, garlic, ginger, salt, and ½ the butter and ½ the olive oil to food processor and pulse, adding more oil if needed.
Add the remaining olive oil and butter to a large, heavy-bottomed, non-reactive pot over medium-high heat.
When the oils in the stock pot are hot, sprinkle in the garam masala power and stir until fragrant.
Add the in the garlic paste to the pot and reduce heat to medium. Simmer until the garlic is well bloomed
Diced tomato (canned)
Increase the heat to high and add the diced tomatoes.
Use an immersion blender to puree everything together. Cover and bring to boil.
Uncover and boil for 5 more minutes then simmer, uncovered, for at least 20 minutes and up to 1 hour. Stir occasionally.
At this point the sauce can be refrigerated or frozen in batches.
Select and prep your tikka – chicken, lamb, beans, cauliflower, potato, sweet potato, peas, and onions are all good in any combination. Cook the tikka in the masala, adding the items that take longest to cook first.
When serving and add the yogurt and blend it in to make a creamier texture.