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.
Ingredients
- ghee (clarified butter): 2 Tbsp
- onion: 1 piece (chopped)
- garlic: 4 clove (minced)
- ground cumin: 1 Tbsp
- salt: 1 tsp (to taste, optional)
- ground ginger: 1 tsp
- cayenne pepper: 1 tsp
- ground cinnamon: 0.5 tsp
- ground turmeric: 0.25 tsp
- tomato sauce: 1 can (14 ounce can)
- heavy whipping cream: 1 cup
- white sugar: 1 Tbsp (to taste, optional)
- paprika: 2 tsp
- vegetable oil: 1 Tbsp
- skinless, boneless chicken breast halves: 4 piece (cut into bite-size pieces)
- curry powder: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
