Name: Curry Stand Chicken Tikka Masala Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Ghee (clarified butter) - 2 tablespoons; Onion, finely chopped - 1; Garlic, minced - 4 cloves; Ground cumin - 1 tablespoon; Salt, or more to taste (Optional) - 1 teaspoon; Ground ginger - 1 teaspoon; Cayenne pepper - 1 teaspoon; Ground cinnamon - ½ teaspoon; Ground turmeric - ¼ teaspoon; Tomato sauce - 1 (14 ounce) can; Heavy whipping cream - 1 cup; White sugar, or more to taste (Optional) - 1 tablespoon; Paprika - 2 teaspoons; Vegetable oil - 1 tablespoon; Skinless, boneless chicken breast halves, cut into bite-size pieces - 4; Curry powder - ½ teaspoon

Ingredients for - Curry Stand Chicken Tikka Masala Sauce

1. Ghee (clarified butter) 2 tablespoons

2. Onion, finely chopped 1

3. Garlic, minced 4 cloves

4. Ground cumin 1 tablespoon

5. Salt, or more to taste (Optional) 1 teaspoon

6. Ground ginger 1 teaspoon

7. Cayenne pepper 1 teaspoon

8. Ground cinnamon ½ teaspoon

9. Ground turmeric ¼ teaspoon

10. Tomato sauce 1 (14 ounce) can

11. Heavy whipping cream 1 cup

12. White sugar, or more to taste (Optional) 1 tablespoon

13. Paprika 2 teaspoons

14. Vegetable oil 1 tablespoon

15. Skinless, boneless chicken breast halves, cut into bite-size pieces 4

16. Curry powder ½ teaspoon

How to cook deliciously - Curry Stand Chicken Tikka Masala Sauce

1 . Stage

Heat ghee in a large skillet over medium heat. Add onion; cook and stir 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 onion mixture; fry until fragrant, about 2 minutes.

2 . Stage

Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low. 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.

3 . Stage

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.

4 . Stage

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.