Description

Craving a rich, creamy, and aromatic dish that brings the flavors of an Indian curry stand to your kitchen? Curry Stand Chicken Tikka Masala Sauce delivers tender chicken in a velvety, spice-packed tomato-cream sauce that’s both comforting and vibrant. With a blend of cumin, ginger, and paprika, this recipe captures the essence of classic tikka masala in about an hour. Perfect for weeknight dinners, meal prep, or impressing guests, it’s beginner-friendly yet tastes like restaurant quality.

Ingredients

For the Sauce

Ghee (2 tbsp, clarified butter): Adds rich, nutty flavor for sautéing; enhances authenticity.
Onion (1, finely chopped): Provides a sweet, savory base for the sauce.
Garlic (4 cloves, minced): Infuses pungent, aromatic depth.
Ground Cumin (1 tbsp): Adds warm, earthy spice.
Salt (1 tsp, or more to taste): Enhances overall flavor; adjustable for preference.
Ground Ginger (1 tsp): Contributes zesty, slightly sweet warmth.
Cayenne Pepper (1 tsp): Brings bold heat; adjustable for spice tolerance.
Ground Cinnamon (½ tsp): Adds subtle sweetness and complexity.
Ground Turmeric (¼ tsp): Provides vibrant color and earthy flavor.
Tomato Sauce (14 oz can): Forms the tangy, robust base of the sauce.
Heavy Whipping Cream (1 cup): Creates a creamy, luxurious texture.
White Sugar (1 tbsp, or more to taste): Balances acidity and spice; adjustable.
Paprika (2 tsp): Adds mild sweetness and rich color.

For the Chicken

Vegetable Oil (1 tbsp): Used for searing chicken, ensuring a light brown exterior.
Skinless, Boneless Chicken Breast Halves (4, cut into bite-size pieces, about 1.5 lbs): Provides lean, tender protein that absorbs sauce flavors.
Curry Powder (½ tsp): Enhances chicken with a mild, aromatic spice blend.

Substitutions and Variations

Ghee: Swap with unsalted butter or vegetable oil; ghee adds authentic flavor but oil works well.
Chicken: Use boneless chicken thighs for juicier texture (cook to 165°F or 74°C) or tofu for vegetarian (sear 4–5 minutes).
Tomato Sauce: Substitute with crushed tomatoes or fresh tomato puree; adjust sugar if using fresh tomatoes.
Heavy Cream: Use coconut milk or half-and-half for a lighter or dairy-free option; coconut adds a slight sweetness.
Spice Level: Reduce cayenne to ½ tsp or omit for milder flavor; add 1 tsp chili powder for extra heat.
Gluten-Free: Naturally gluten-free; ensure curry powder and tomato sauce are gluten-free.
Add-Ins: Include ½ cup diced bell peppers, peas, or 1 tsp garam masala for extra depth.

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Instructions

Prepare the Ingredients:
- Finely chop 1 onion and mince 4 cloves garlic.
- Cut 4 skinless, boneless chicken breast halves into bite-size pieces (about 1-inch cubes).
- Beginner Tip: Prep all ingredients before cooking to streamline the process; uniform chicken pieces ensure even cooking.
Cook the Onion and Spices:
- Heat 2 tbsp ghee in a large skillet over medium heat until melted.
- Add chopped onion and cook, stirring, until translucent, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Add 1 tbsp ground cumin, 1 tsp salt, 1 tsp ground ginger, 1 tsp cayenne pepper, ½ tsp ground cinnamon, and ¼ tsp ground turmeric; fry until fragrant, about 2 minutes.
- Beginner Tip: Stir constantly to prevent spices from burning; lower heat if garlic browns too quickly.
Make the Sauce Base:
- Stir in 14 oz tomato sauce, bring to a boil, then reduce heat to low.
- Simmer for 10 minutes, stirring occasionally, to meld flavors.
- Add 1 cup heavy whipping cream, 1 tbsp white sugar, and 2 tsp paprika.
- Bring sauce back to a simmer and cook, stirring often, until thickened, 10–15 minutes.
- Beginner Tip: Stir frequently to prevent cream from curdling; sauce should coat the back of a spoon when thickened.
Sear the Chicken:
- Heat 1 tbsp vegetable oil in a separate skillet over medium heat.
- Add chicken pieces and ½ tsp curry powder; stir to coat.
- Sear chicken, stirring often, until lightly browned but still pink inside, about 3 minutes.
- Beginner Tip: Don’t overcrowd the skillet; sear in batches if needed to ensure browning, not steaming.
Combine and Simmer:
- Transfer seared chicken and any pan juices to the sauce.
- Simmer chicken in the sauce over low heat until no longer pink and cooked through (165°F or 74°C), about 30 minutes, stirring occasionally.
- Adjust sugar and salt to taste before serving.
- Beginner Tip: Check chicken doneness with a thermometer; simmer gently to keep sauce smooth and chicken tender.
Serve:
- Serve hot over steamed basmati rice, naan, or with roasted vegetables.
- Garnish with fresh cilantro or a dollop of yogurt for added flair.
- Beginner Tip: Spoon sauce generously over rice; serve immediately to enjoy the creamy texture.

Cooking Tips

Spice Toasting: Fry spices briefly to release aromas but avoid burning; they should smell fragrant, not scorched.
Chicken Prep: Cut chicken into uniform pieces for even cooking; pat dry to ensure proper searing.
Sauce Consistency: Simmer sauce until it thickens naturally; if too thick, add 1–2 tbsp water or cream; if too thin, cook longer.
Flavor Balance: Taste sauce before adding chicken; adjust cayenne for heat, sugar for sweetness, or salt for savoriness.
Serving: Keep sauce warm to maintain creaminess; stir gently to avoid breaking the sauce when reheating.