Curry Stand Chicken Tikka Masala Sauce Recipe

Traditional curry-stand tikka masala sauce. Nuclear-orange tikka masala is what you crave as you leave a pub at 2 a.m. I prepare a lot of this sauce because it freezes well. I use more cayenne pepper than 1 teaspoon, but I recommend the recipe to non-heat-lovers.

– 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 piece – ½ teaspoon curry powder



6 Fast Rules For Making chicken tikka

Use fresh ingredients - especially yeast

Yeast Package

Storage: dry is nice


Use the right flour


Temperature and yeast


To knead or not to knead

Flour Bag

Prescribed rising times

Flour Bowl


Heat ghee in a large skillet on medium. The onion should be transparent after 5 minutes of stirring. Add garlic and sauté until fragrant, about 1 minute.

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STEP  1 .

Add cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric to onion mixture and cook for 2 minutes until aromatic.

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Pour tomato sauce over onion and spices, boil, and reduce heat. Stir in cream, 1 tablespoon sugar, and paprika after 10 minutes of simmering. Reheat sauce and whisk frequently until thickened, 10–15 minutes.

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In a separate skillet, heat vegetable oil on medium. Add curry powder to heated oil and stir chicken. Stir frequently while chicken browns lightly but remains pink within, about 3 minutes.

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Add chicken and pan juices to sauce. Adjust sugar and salt to taste. Simmer chicken in sauce for 30 minutes until no longer pink.

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Nutrition Fact

328Calories 23gFat 13gCarbs 18gProtein 

See also

Vegan chickpea curry jacket potatoes Recipe