Curry Stand Chicken Tikka Masala Sauce

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Chicken: Curry Stand Chicken Tikka Masala Sauce
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Servings: 6
ghee (clarified butter)
onion, finely chopped
garlic, minced
ground cumin
ground ginger
cayenne pepper
ground cinnamon
ground turmeric
tomato sauce
heavy whipping cream
white sugar
vegetable oil
skinless, boneless chicken breast halves, cut into bite-size pieces
curry powder
salt, or to taste
white sugar, or to taste
  1. Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
  2. Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
  3. Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.
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