Curry Stand Chicken Tikka Masala Sauce

Ingredients

• tablespoon sghee (clarified butter)
• onion, finely chopped
• clove sgarlic, minced
• tablespoon ground cumin
• teaspoon salt, or more to taste (Optional)
• teaspoon ground ginger
• teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• (14 ounce) can tomato sauce
• cup heavy whipping cream
• tablespoon white sugar, or more to taste (Optional)
• teaspoon spaprika
• tablespoon vegetable oil
• skinless, boneless chicken breast halves, cut into bite-size piece s
• 1/2 teaspoon curry powder

Instructions

1. Gather all ingredients. Dotdash Meredith Food Studios
2. Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. 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. Dotdash Meredith Food Studios
4. Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low. 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. 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. 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. Dotdash Meredith Food Studios