Curry-stand style chicken tikka masala, based on a recipe from Allrecipes [1]. Adjust the sugar and salt at the end to taste.
Heat ghee in a large skillet over medium heat.
| 2 tbsp | ghee |
Add onion; cook and stir until translucent, about 5 minutes.
| 1 | onion, finely chopped |
Stir in garlic; cook and stir just until fragrant, about 1 minute.
| 4 | cloves garlic, minced |
Stir the cumin, salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
| 1 tbsp | ground cumin |
| 1 tsp | salt, plus more to taste |
| 1 tsp | ground ginger |
| 1 tsp | cayenne pepper |
| 1/2 tsp | ground cinnamon |
| 1/4 tsp | ground turmeric |
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.
| 400 g (14 oz) | tomato sauce |
Mix in the cream, sugar, and paprika. Bring the sauce back to a simmer and cook, stirring often, until thickened, 10-15 minutes.
| 240 ml (1 cup) | heavy whipping cream |
| 1 tbsp | white sugar, plus more to taste |
| 2 tsp | paprika |
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.
| 1 tbsp | vegetable oil |
| 700 g (1.5 lb) | skinless, boneless chicken breasts, cut into bite-size pieces |
| 1/2 tsp | curry powder |
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.