Curry Stand Chicken Tikka Masala Sauce

Ingredients

2 tbsp ghee (clarified butter)

1 onion, finely chopped

4 cloves garlic, minced

1 tbsp ground cumin

1 tsp salt, or more to taste

1 tsp ground ginger

1 tsp cayenne pepper

½ tsp ground cinnamon

¼ tsp ground turmeric

1 (14 ounce) can tomato sauce

1 cup heavy whipping cream

1 tbsp white sugar, or more to taste

2 tsp paprika

1 tbsp vegetable oil

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

½ tsp curry powder

Directions

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.

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Curry Stand Chicken Tikka Masala Sauce