Skip to main content

FM
Former Member

Curry Stand Chicken Tikka Masala Sauce

Chris Bellers, Source -- https://www.allrecipes.com/rec...kId=st_recipes_mades

A classic curry-stand recipe. This is not haute cuisine; this is the kind of nuclear-orange tikka masala that you crave when you stumble out of a pub at 2 a.m. I make vast quantities of the sauce at one time, and it freezes very well. I also added much more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don't like heat.

prep: 15 mins
cook: 1 hr 5 mins
total: 1 hr 20 mins
Servings: 6

Ingredients

Original recipe yields 6 servings

Ingredient Checklist

  •  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 skinless, boneless chicken breast halves, cut into bite-size pieces
  • ½ teaspoon curry powder<
  • ½ teaspoon salt, or to taste (optional)
  • 1 teaspoon white sugar, or to taste (optional)

</fieldset>

Directions

Instructions Checklist

  • 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.

  • 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.

  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

328 calories; 23.4 g total fat; 106 mg cholesterol; 980 mg sodium. 13.2 g carbohydrates; 17.9 g protein; Full Nutrition
 
Curry Stand Chicken Tikka Masala Sauce
Curry Stand Chicken Tikka Masala Sauce
Curry Stand Chicken Tikka Masala Sauce

Add Reply

×
×
×
×
×
Link copied to your clipboard.
×
×