Curry Stand Chicken Tikka Masala Sauce.

A tikka masala sauce from a classic curry-stand recipe. This will make a serving size of 6. I make vast quantities of this sauce at one time as it freezes well.


  • 2 tbsp ghee (clarified butter)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp 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 tbsp white sugar, or more to taste (Optional)
  • 2 teaspoons  paprika
  • 1 tbsp vegetable oil
  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces
  • ½ teaspoon   curry powder


  • Step 1: 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.
  • Step 2: 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.
  • Step 3: 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.
  • Step 4: 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.