Restaurant-Style Chicken Tikka Masala Curry Sauce

1. 1

   Assemble all the ingredients.

2. 2

   Warm the ghee in a large skillet over medium heat. Add the onion; cook, stirring, until translucent, about 5 minutes.

3. 3

   Stir in the garlic; cook, stirring, just until fragrant, about 1 minute. Add the cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric to the onion mixture; fry until fragrant, about 2 minutes.

4. 4

   Stir the tomato sauce into the onion and spice mixture; bring it to a boil, then lower the heat to low.

5. 5

   Simmer the sauce for 10 minutes, then stir in the cream, 1 tablespoon sugar, and paprika. Return the sauce to a simmer and cook, stirring often, until thickened, 10 to 15 minutes.

6. 6

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

7. 7

   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.

• Calories 431.05 kcal High
• Protein 37.91 g Good Source
• Carbs 10.79 g Moderate
• Total Fat 24.87 g High
• Saturated Fat 12.03 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 147.68 mg High
• Sodium 320.7 mg Moderate
• Fiber 2.64 g Low Source
• Sugar 3.17 g Moderate
• Added Sugar 0.09 g Low Source
• Calcium 79.23 mg Low Source
• Iron 3.26 mg Moderate
• Potassium 312.93 mg Low Source
• Vitamin A 67.58 mcg_rae Low Source
• Vitamin C 5.16 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅