Curry Stand Chicken Tikka Masala

Sunday, February 28, 2021

80 Minutes - 6 Servings - 0 Calories

Ingredients

2 Tablespoon Ghee (clarified butter), can substitute with half butter/half oil

1 Onion, finely chopped

4 cloves Garlic, minced

1 Tablespoon Cumin powder

1 Teaspoon Salt, optional

1 Teaspoon Ginger powder

1 Teaspoon Cayenne Pepper, or to taste (this might be much for some people and it still tastes great with less)

0.5 Teaspoon Cinnamon

0.25 Teaspoon Turmeric

1 (14 ounce) can Tomato Sauce

1 Cup Heavy Whipping Cream

2 Teaspoon Paprika

1 Tablespoon Sugar, optional

1 Tablespoon Vegetable (or Canola) oil

4 skinless, boneless Chicken Breast halves, cut into bite-size pieces

0.5 Teaspoon Curry powder

Directions

Prep: 15 Minutes
Cook: 65 Minutes
Total: 80 Minutes

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.

3. Move vegetables to the side of pan and add a little more oil. 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.

3. Stir tomato sauce, paprika and sugar (if using) into pan and bring to a boil, then reduce heat to low. Simmer sauce for 40 minutes, stirring often, until sauce is thickened.

4. Add cream to sauce, and bring to a very low simmer (just so the sauce is hot.)

Nutrition Info

Notes

- It's really nice if you can caramelize the onions in step 1, takes a little longer and you may need to add a little extra butter/oil, but then you can easily cut the sugar and it improves the flavor quite a bit.

- When adding cream, it's best to temper as you're adding. I added .25 - .5 cup of cream into measuring cup then added sauce into cream a couple tablespoons at a time, mixing as I added, until I had a full cup then added sauce/cream mixture back to pan. Repeating until you've added the full cup. This will prevent it from curdling and help the cream blend into the sauce nicely.

Source

https://www.allrecipes.com/recipe/228293/curry-stand-chicken-tikka-masala-sauce/