Tikka Masala Sauce with Egg

First, prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm of peeled ginger, 1 tablespoon of oil, and a pinch of salt into a chopper, blender, or mortar. Blend everything together until it forms a paste. This mixture will last several weeks in a sealed jar in the refrigerator, so you can prepare more in advance.

Sauté the onion with 2 tablespoons of garlic paste in 2 tablespoons of oil for 3–4 minutes until golden.

Add chopped tomatoes and 50 g of tikka paste and simmer.