Curry Stand Chicken Tikka Masala Sauce |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. Ingredients:
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 |
1/2 teaspoon ground cinnamon |
1/4 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 |
1/2 teaspoon curry powder |
1/2 teaspoon salt, or to taste (optional) |
1 teaspoon white sugar, or to taste (optional) |
Directions:
1. 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.
2. 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.
3. 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.
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