Curry Stand Chicken Tikka Masala Sauce recipe
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Ingredients
- 2 tablespoons ghee (clarified butter) 1 onion, finely chopped 4 cloves garlic, minced 1 tablespoon ground cumin 1 teaspoon salt 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 2 teaspoons paprika 1 tablespoon white sugar 1 tablespoon vegetable oil 4 skinless, boneless chicken breast halves, cut into bite-size pieces ½ teaspoon curry powder ½ teaspoon salt, or to taste 1 teaspoon white sugar, or to taste
Nutrition Info
- 327.8 caloriescarbohydrate: 13.2 gcholesterol: 105.8 mgfat: 23.4 gfiber: 2.3 gprotein: 17.9 gsaturatedFat: 12.7 gservingSize: -sodium: 980.5 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Curry Stand Chicken Tikka Masala Sauce
Directions
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Heat ghee in a large skillet over medium heat and cook and stir onion 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 the onion mixture, fry until fragrant, about 2 minutes.
Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes, stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes, adjust salt and sugar to taste.