Curry Stand Chicken Tikka Masala Sauce
Main Dish • Chicken
Serving size: 6 servings
Prep time: 15 mins
Cook time: 1 hour 5 mins
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 breast half, bone and skin removed (blank)s 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
Directions
- 1. 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.
- 2. 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.
- 2b. (Optional) Start rice cooker 1-1.5 cups
- 3. 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.
- 4. Good time to cleanup during chicken simmer
Nutrition
Amount per serving
Calories: 327.8
Total Fat: 23.4g
Saturated Fat: 12.7g
Cholesterol: 105.8mg
Sodium: 980.5mg
Total Carbohydrate: 13.2g
Dietary Fiber: 2.3g
Sugars: 7.2g
Protein: 17.9g