It’s not tikka masala, more of a Thai curry, but what I do is get a ton of onion garlic and ginger and maybe red pepper or something in the pan with sesame oil. A few scoops of curry powder goes a long way too. Then mix in a can of curry paste. Sizzle a bit. The trick is to use a can of chicken broth and maybe a cube of bullion. Then add your basil and a can of coconut milk. There’s your curry sauce. Add a cup of lentils or some chicken and you’re good.