Curry Stand Chicken Tikka Masala Sauce

Curry Stand Chicken Tikka Masala Sauce

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
Recipe by: Chris Bellers 

1 h 20 m 6servings 328cals
  1. 2 tablespoons ghee (clarified butter) 
  2. 1 onion, finely chopped 
  3. 4 cloves garlic, minced 
  4. 1 tablespoon ground cumin 
  5. 1 teaspoon salt 
  6. 1 teaspoon ground ginger 
  7. 1 teaspoon cayenne pepper 
  8. 1/2 teaspoon ground cinnamon 
  9. 1/4 teaspoon ground turmeric 
  10. 1 (14 ounce) can tomato sauce 
  11. 1 cup heavy whipping cream 
  12. 2 teaspoons paprika 
  13. 1 tablespoon white sugar 
  14. 1 tablespoon vegetable oil 
  15. 4 skinless, boneless chicken breast halves, cut into bite-size pieces 
  16. 1/2 teaspoon curry powder 
  17. 1/2 teaspoon salt, or to taste (optional) 
  18. 1 teaspoon white sugar, or to taste (optional)

Prep 15m Cook 1h5m Ready in 1h 20m

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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