Description

Craving a rich, creamy dish bursting with bold Indian flavors? What if you could create Curry Stand Chicken Tikka Masala Sauce in just 1 hour, with tender chicken simmered in a velvety, spice-infused tomato-cream sauce? This beginner-friendly recipe, inspired by your love for vibrant, flavorful dishes like Black Pepper Beef and Cabbage Stir Fry and Amazing Spicy Grilled Shrimp, delivers a restaurant-quality meal perfect for weeknight dinners, special occasions, or impressing curry enthusiasts.

Ingredients

For the Sauce

Ghee (2 tbsp, clarified butter): Adds rich, nutty flavor and high heat tolerance for sautéing.
Onion (1, finely chopped): Provides a sweet, savory base for the sauce.
Garlic (4 cloves, minced): Infuses bold, aromatic depth.
Ground Cumin (1 tbsp): Delivers earthy, warm spice.
Salt (1 tsp, or more to taste): Enhances overall flavor; adjustable for preference.
Ground Ginger (1 tsp): Adds zesty, warm notes.
Cayenne Pepper (1 tsp): Brings moderate heat for a spicy kick.
Ground Cinnamon (½ tsp): Contributes subtle sweetness and warmth.
Ground Turmeric (¼ tsp): Adds vibrant color and earthy flavor.
Tomato Sauce (14 oz can): Forms the tangy, robust base of the sauce.
Heavy Whipping Cream (1 cup): Creates a creamy, velvety texture.
White Sugar (1 tbsp, or more to taste): Balances acidity and spice; adjustable.
Paprika (2 tsp): Enhances color and adds mild, smoky flavor.

For the Chicken

Vegetable Oil (1 tbsp): Sears chicken without overpowering flavors.
Skinless, Boneless Chicken Breast Halves (4, cut into bite-size pieces): Tender, lean protein that absorbs sauce flavors (about 1½ lbs).
Curry Powder (½ tsp): Adds a mild, aromatic spice blend to the chicken.

Substitutions and Variations

Ghee: Swap with butter, olive oil, or coconut oil for a different flavor profile; coconut oil enhances Indian notes.
Chicken Breast: Use chicken thighs for juicier texture (same cooking time) or tofu for vegetarian (sauté 3–4 minutes).
Onion: Replace with shallots or ½ cup leeks for a milder base.
Garlic: Use 1 tsp garlic powder if fresh is unavailable, but fresh is best.
Cayenne Pepper: Reduce to ½ tsp for less heat or substitute with chili powder; omit for mild flavor.
Heavy Cream: Swap with coconut milk for dairy-free or half-and-half for a lighter sauce (may be thinner).
Tomato Sauce: Use crushed tomatoes or passata; blend fresh tomatoes (2 cups) for homemade.
Sugar: Replace with honey, agave, or omit for less sweetness.
Curry Powder: Substitute with ¼ tsp each cumin, coriander, and turmeric for a custom blend.
Vegetarian/Vegan: Use tofu, paneer, or chickpeas, coconut milk, and vegan butter; ensure spices are vegan-friendly.
Gluten-Free: Naturally gluten-free; ensure tomato sauce and curry powder are gluten-free certified.
Low-Fat: Use half-and-half or evaporated milk; reduce ghee to 1 tbsp.

Optional Additions

Veggies: Add ½ cup diced bell peppers or peas with the chicken, inspired by your Sausage and Veggies Skillet.
Herbs: Garnish with 2 tbsp chopped cilantro or parsley, echoing your Mediterranean Chicken Pasta Salad.
Spice: Increase cayenne to 1½ tsp or add 1 chopped green chili, inspired by your Amazing Spicy Grilled Shrimp.

Cook Mode Prevent your screen from going dark

Instructions

Gather and Prep:
- Gather all ingredients: 2 tbsp ghee, 1 onion, 4 cloves garlic, spices (cumin, salt, ginger, cayenne, cinnamon, turmeric, paprika, curry powder), 14 oz tomato sauce, 1 cup heavy cream, 1 tbsp sugar, 1 tbsp vegetable oil, and 4 chicken breasts.
- Finely chop onion, mince garlic, and cut chicken into bite-size pieces (about 1-inch cubes).
- Tip: Prep ingredients ahead for quick cooking; use a sharp knife for even chicken pieces.
Cook the Onion Base:
- Heat 2 tbsp ghee in a large skillet over medium heat until melted.
- Add 1 finely chopped onion and cook, stirring, until translucent, about 5 minutes.
- Stir in 4 cloves minced garlic and cook until fragrant, about 1 minute (avoid burning).
- Tip: Stir frequently to prevent sticking; lower heat if onions brown too quickly.
Add Spices:
- Stir in 1 tbsp ground cumin, 1 tsp salt, 1 tsp ground ginger, 1 tsp cayenne pepper, ½ tsp ground cinnamon, and ¼ tsp ground turmeric.
- Fry, stirring constantly, until spices are fragrant and slightly toasted, about 2 minutes.
- Tip: Keep spices moving to prevent burning; the aroma indicates they’re ready.
Build the Sauce:
- Stir in 14 oz tomato sauce, scraping up any browned bits from the skillet.
- Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Add 1 cup heavy whipping cream, 1 tbsp white sugar, and 2 tsp paprika.
- Return to a simmer and cook, stirring often, until sauce thickens, 10–15 minutes.
- Tip: Stir cream in slowly to avoid curdling; taste and adjust salt or sugar as needed.
Cook the Chicken:
- Heat 1 tbsp vegetable oil in a separate skillet over medium heat.
- Add chicken pieces and ½ tsp curry powder, stirring to coat.
- Sear chicken, stirring often, until lightly browned but still pink inside, about 3 minutes.
- Tip: Don’t overcrowd the skillet; sear in batches if needed to ensure browning.
Combine and Simmer:
- Transfer seared chicken and any pan juices to the sauce.
- Simmer, stirring occasionally, until chicken is fully cooked and no longer pink (165°F/74°C internally), about 30 minutes.
- Adjust salt and sugar to taste before serving.
- Tip: Simmer gently to tenderize chicken; check doneness with a thermometer for accuracy.
Serve:
- Serve hot in bowls or plates, with sides like basmati rice, naan bread (inspired by your Black Pepper Beef and Cabbage Stir Fry), or a cucumber raita, and a drink like mango lassi or chai tea.
- Garnish with chopped cilantro or a swirl of cream (optional) for a vibrant touch.
- Tip: Spoon sauce generously over rice; offer extra cayenne for spice lovers.