Curry Stand's Chicken Tikka Masala Sauce

Ingredients List

• 2 tablespoons ghee (clarified butter)

• 1 onion, finely chopped

• 4 cloves garlic, minced

• 1 tablespoon ground cumin

• 1 teaspoon salt, or more to taste (Optional)

• 1 teaspoon ground ginger

• 1 teaspoon cayenne pepper

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground turmeric

• 1 (14 ounce) can tomato sauce

• 1 cup heavy whipping cream

• 1 tablespoon white sugar, or more to taste (Optional)

• 2 teaspoons paprika

• 1 tablespoon vegetable oil

• 4 skinless, boneless chicken breast halves, cut into bite-size pieces

• ½ teaspoon curry powder

Instructions

Prepare all the ingredients before starting the recipe.

Melt ghee in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it turns soft and translucent, about 5 minutes.

Add garlic and cook, stirring, until fragrant, about 1 minute. Mix in cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion blend; continue to fry for another 2 minutes until aromatic.

Stir in tomato sauce into the onion and spice mixture, then bring it to a boil. Reduce the heat to low and simmer.

Let the sauce simmer for 10 minutes, then stir in the cream, 1 tablespoon of sugar, and paprika. Return to a simmer and cook, stirring frequently, until the sauce thickens, about 10 to 15 minutes.

Heat vegetable oil in another skillet over medium heat. Add the chicken and curry powder to the hot oil. Sear the chicken until golden on the outside but still pink inside, about 3 minutes, stirring often.

Transfer the chicken and its juices into the sauce. Let it simmer until the chicken is fully cooked and no longer pink, about 30 minutes. Adjust the sugar and salt to taste.

Nutritional Information (per serving)