If you are going to serve your Tikka Masala with Basmati Rice, begin by preparing 1 cup of uncooked Basmati Rice according to package directions.
To make the Tikka Masala sauce: Heat ghee in a large skillet/pan over medium high heat. Once the ghee has melted, add finely minced onion and saute for 1 minute. Next add garlic, ginger, and chili pepper sauteeing for an additional minute. Add garam masala and tomato paste, stirring continuously for 30 seconds. Stir in 28 oz crushed tomatoes and add a pinch of white sugar. Stir to combine and allow to cook for 5 minutes. Add heavy cream and stir to combine.
At this point, the base of your sauce is complete and just a little additional cooking time is needed. Add 16 oz of tempeh cut into approximately 1 inch cubes. Continue cooking until the tempeh has heated through, approximately 10-15 minutes. If you are concerned about your sauce becoming too thick, simply add a little extra heavy cream before serving.
To serve: Place 1/2 to 1 cup of cooked basmati rice in the center of the plate. Ladle tempeh tikka masala on top of the rice. This preparation should prepare approximately 4 portions dependent upon portion size. As desired, top with crushed cashews, chopped cilantro, and a wedge of lime.
