Curry Stand Chicken Tikka Masala Sauce

Name: Curry Stand Chicken Tikka Masala Sauce
Prep time: 15 min
Cook time: 65 min
Yield: 6
Ingredients: 2 tablespoons ghee (clarified butter); 1 onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon ground cumin; 1 teaspoon salt (Optional); 1 teaspoon ground ginger; 1 teaspoon cayenne pepper; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; 1 (14 ounce) can tomato sauce; 1 cup heavy whipping cream; 2 teaspoons paprika; 1 tablespoon white sugar (Optional); 1 tablespoon vegetable oil; 4 skinless, boneless chicken breast halves, cut into bite-size pieces; 1/2 teaspoon curry powder; 1/2 teaspoon salt, or to taste (Optional); 1 teaspoon white sugar, or to taste (Optional)

⏱️ Ready in 1h 20m 🥄 Prep 15 min 🔥 Cook 1h 5m 👥 6 servings 👁️ 14 views

A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.

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🔗 Recipe adapted from AllRecipes

#Curry #Dinner

📊 At a Glance

Prep 15 min

Cook 1h 5m

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 328

% Daily Value*

Total Fat 23.4g 30%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 981mg 43%

Total Carbohydrate 13.2g 5%

Dietary Fiber 2.3g 8%

Total Sugars 7.2g

Protein 17.9g 36%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.

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.