Chicken Tikka Masala

🥘 Ingredients

• ghee 2 tbsp
• onion, finely chopped 1
• cloves garlic, minced 4
• ground cumin 1 tbsp
• salt, plus more to taste 1 tsp
• ground ginger 1 tsp
• cayenne pepper 1 tsp
• ground cinnamon ½ tsp
• ground turmeric ¼ tsp
• tomato sauce 400 g|14%oz
• heavy whipping cream 240 ml|1%cup
• white sugar, plus more to taste 1 tbsp
• paprika 2 tsp
• vegetable oil 1 tbsp
• skinless, boneless chicken breasts, cut into bite-size pieces 700 g|1.5%lb
• curry powder ½ tsp

1. 1

   Curry-stand style chicken tikka masala, based on a recipe from Allrecipes [^https://www.allrecipes.com/recipe/228293/curry-stand-chicken-tikka-masala-sauce/]. Adjust the sugar and salt at the end to taste.

Recipe

1. 1

   Heat ghee in a large skillet over medium heat.
2. 2

   ghee
3. 3

   Add onion; cook and stir until translucent, about 5 minutes.
4. 4

   onion, finely chopped
5. 5

   Stir in garlic; cook and stir just until fragrant, about 1 minute.
6. 6

   cloves garlic, minced
7. 7

   Stir the cumin, salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
8. 8

   ground cumin salt, plus more to taste ground ginger cayenne pepper ground cinnamon ground turmeric
9. 9

   Stir the tomato sauce into the onion and spice mixture; bring to a boil, then reduce heat to low and simmer the sauce for 10 minutes.
10. 10

    tomato sauce
11. 11

    Mix in the cream, sugar, and paprika. Bring the sauce back to a simmer and cook, stirring often, until thickened, 10-15 minutes.
12. 12

    heavy whipping cream white sugar, plus more to taste paprika
13. 13

    Heat the vegetable oil in a separate skillet over medium heat. Stir the chicken into the hot oil; add the curry powder. Sear the chicken until lightly browned but still pink inside, about 3 minutes; stir often.
14. 14

    vegetable oil skinless, boneless chicken breasts, cut into bite-size pieces curry powder
15. 15

    Transfer the chicken and any pan juices into the sauce. Simmer the chicken in the sauce until no longer pink, about 30 minutes; adjust the sugar and salt to taste.