Curry Stand Chicken Tikka Masala Sauce
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.
ghee (clarified butter)
2
tablespoons
onion, finely chopped
1
garlic, minced
4
cloves
ground cumin
1
tablespoon
salt, or more to taste (Optional)
1
teaspoon
ground ginger
1
teaspoon
cayenne pepper
1
teaspoon
ground cinnamon
½
teaspoon
ground turmeric
¼
teaspoon
tomato sauce
1
(14 ounce) can
heavy whipping cream
1
cup
white sugar, or more to taste (Optional)
1
tablespoon
paprika
2
teaspoons
vegetable oil
1
tablespoon
skinless, boneless chicken breast halves, cut into bite-size pieces
4
curry powder
½
teaspoon
 Gather all ingredients.
  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.
  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.
  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.
  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.
