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Curry Stand Chicken Tikka Masala Sauce

A tikka masala sauce from a classic curry-stand recipe. This is not haute cuisine; it's the kind of nuclear-orange tikka masala you crave when you stumble out of a pub at 2 a.m. I make vast quantities of this sauce at one time as it freezes well. I also use more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine Indian
Servings 6 people
Calories 2730.4 kcal

Equipment

  • 1 Large Skillet For preparing the sauce base
  • 1 Medium Skillet For searing the chicken
  • 1 Wooden Spoon or Spatula For stirring and sautéing
  • 1 Chef's Knife and Cutting Board For preparing aromatics and chicken
  • 1 Measuring Spoons and Cups For precise ingredient measurements

Ingredients
  

Main

  • 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
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Dotdash Meredith Food Studios
  • Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes. Dotdash Meredith Food Studios
  • Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low. Dotdash Meredith Food Studios
  • Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes. Dotdash Meredith Food Studios
  • Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Dotdash Meredith Food Studios
  • Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste. Dotdash Meredith Food Studios

Notes

To truly elevate this 'curry-stand' tikka, consider a quick marinade for your chicken with yogurt, ginger-garlic paste, and a pinch of turmeric and chili powder for 30 minutes prior to searing. When frying ground spices, be diligent; high heat can burn them quickly, leading to a bitter taste. Cook on medium-low until fragrant. Don't rush the simmering process; allowing the sauce to reduce and thicken properly is key to developing its rich, nuanced flavor. For that vibrant 'nuclear-orange' color, a touch more paprika and turmeric can enhance it. Taste and adjust sugar and salt at the very end—balancing sweetness and spice is crucial for authentic flavor. This sauce freezes exceptionally well; portion it out for quick future meals. Serve with basmati rice or warm naan bread.