Curry Stand Chicken Tikka Masala Sauce Recipe
This iconic Curry Stand Chicken Tikka Masala features a rich, velvety tomato-cream sauce infused with aromatic spices and tender seared chicken. Made with ghee, whole spices bloomed directly in the fat, and a slow-simmered finish, this restaurant-quality dish rivals any takeout version you have ever tried.
Equipment
- Large heavy-bottomed skillet or enameled cast iron pan - for the sauce
- Second skillet - for searing the chicken
- Wooden spoon or silicone spatula
- Sharp chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- Ladle - for serving
- Large mixing bowl - for prepping chicken
- Can opener
Ingredients
- 4 boneless, skinless chicken breast halves - about 1.5 lbs or 680g, cut into bite-size pieces
- 1 medium onion - finely chopped
- 4 cloves garlic - minced
- 2 tablespoons ghee - clarified butter
- 1 tablespoon vegetable oil
- 1 can tomato sauce - 14 oz or 397g
- 1 cup heavy whipping cream - 240ml
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper - reduce to 1/2 tsp for milder heat
- 1/2 teaspoon garam masala - curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1 teaspoon salt - plus more to taste
- 1 tablespoon white sugar - plus more to taste
- fresh cilantro - for garnish (optional)
Instructions
- Cut chicken into bite-size pieces, finely chop onion, and mince garlic. Measure all spices, open tomato sauce, and have cream and sugar ready.
- Melt ghee in large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Add cumin, ginger, cayenne, cinnamon, turmeric, and salt to the skillet. Cook for 2 minutes while stirring constantly to bloom the spices.
- Pour in tomato sauce and stir to combine. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
- Stir in heavy cream, sugar, and paprika. Simmer for 10-15 minutes, stirring often, until sauce thickens and coats the back of a spoon.
- Heat oil in separate skillet over medium heat. Add chicken in a single layer, sprinkle with garam masala, and sear for 3 minutes until lightly golden. Chicken does not need to cook through.
- Transfer seared chicken and pan juices to the sauce. Simmer on low for 30 minutes, stirring occasionally, until chicken is cooked through and infused with flavor.
- Taste and adjust with more salt or sugar. Remove from heat, garnish with fresh cilantro, and serve hot over basmati rice or with warm naan.
Notes
- Use ghee, not butter: Ghee provides pure butterfat with a nutty, caramelized depth that regular butter cannot replicate. It also has a higher smoke point for better cooking.
- Bloom your spices properly: Do not rush the 2-minute spice fry step. Blooming in fat releases essential oils and builds the deep, layered flavor this dish is known for.
- Avoid overcrowding the pan: Sear chicken in batches if necessary to get a proper golden crust. Overcrowding causes steaming and prevents browning.
- Add cream slowly: Pour heavy cream into the hot tomato sauce while stirring constantly to prevent curdling or separation.
- Taste and adjust at the end: Every tomato sauce and spice brand varies. Always taste before serving and balance with extra sugar (for sharpness) or salt (for flatness).
- Let the sauce reduce: If your sauce is too thin after adding cream, continue simmering with the lid off. It will naturally thicken as moisture evaporates.
- Make it ahead: This curry actually tastes better the next day as flavors deepen. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- For dairy-free: Substitute the heavy cream with full-fat coconut cream for a delicious dairy-free version with a subtle tropical undertone.
- For extra smokiness: After cooking, place a piece of foil in the sauce, set a small piece of hot charcoal on it, drizzle with a few drops of ghee, and cover the pan for 3 minutes to infuse a tandoor-like smokiness.