Description
A rich and creamy Chicken Tikka Masala Sauce recipe with tender chicken pieces simmered in a flavorful tomato-based sauce, infused with aromatic spices and finished with a touch of cream. Perfect served over steamed rice or with warm naan bread.
Ingredients
Units
Scale
Main Sauce:
- 2 tablespoons ghee (clarified butter)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon salt, or more to taste (Optional)
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1 (14 ounce) can tomato sauce
- 1 cup heavy whipping cream
- 1 tablespoon white sugar, or more to taste (Optional)
- 2 teaspoons paprika
Chicken:
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves, cut into bite-size pieces
- 1/2 teaspoon curry powder
Instructions
- Gather all ingredients.
- Heat ghee in a large skillet over medium heat. Add onion; cook and stir 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 onion mixture; fry until fragrant, about 2 minutes.
- Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.
- Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
- Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
- Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 328
- Sugar: 7g
- Sodium: 981mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 106mg
