Curry Stand Chicken Tikka Masala Sauce

4.9
(2,342)
1,665 Reviews
378 Photos

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.

Submitted by c-beezy
Updated on April 5, 2024
Tested by
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A bowl of curry stand chicken tikka masala served over rice
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Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
Servings:
6
Jump to Nutrition Facts

Ingredients

  • 2 tablespoons ghee (clarified butter)

  • 1 onion, finely chopped

  • 4 cloves garlic, minced

  • 1 tablespoon 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 tablespoon white sugar, or more to taste (Optional)

  • 2 teaspoons paprika

  • 1 tablespoon vegetable oil

  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces

  • ½ teaspoon curry powder

Directions

  1. Gather all ingredients.

    Ingredients to make curry stand chicken tikka masala sauce

    Dotdash Meredith Food Studios

  2. Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.

    A large pan of chopped onions being cooked in ghee

    Dotdash Meredith Food Studios

  3. 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.

    A pan of chopped onions and garlic cooking in spices

    Dotdash Meredith Food Studios

  4. Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.

    A wooden spoon stirring tomato sauce into a pan of seasoned chopped onions

    Dotdash Meredith Food Studios

  5. 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.

    A large pan of creamy tomato sauce being stirred with a wooden spoon

    Dotdash Meredith Food Studios

  6. 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.

    A pan of seared cubed chicken being stirred with a wooden spoon

    Dotdash Meredith Food Studios

  7. 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.

    A bowl of curry stand chicken tikka masala served over rice

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

328 Calories
23g Fat
13g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 328
% Daily Value *
Total Fat 23g 30%
Saturated Fat 13g 64%
Cholesterol 106mg 35%
Sodium 981mg 43%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 18g 36%
Vitamin C 9mg 10%
Calcium 68mg 5%
Iron 2mg 13%
Potassium 462mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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