Ad-Blocker Detected!

Sorry, we have detcected that you have activated Adblocker.

please consider supporting us by Turning off your adblock to be able to access this site.

Thank you !

Curry Stand Chicken Tikka Masala Sauce Recipe

An exemplary curry-stand formula. This isn't haute cooking; this is the sort of atomic orange tikka masala that you ache for when you bumble out of a bar at 2 a.m. I make huge amounts of the sauce at once, and it freezes well indeed. I likewise included considerably more cayenne pepper than 1 teaspoon, however I give out the formula like this for individuals who don't care for heat.


  • 2 tablespoons ghee (clarified butter)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • 1 (14 ounce) can tomato sauce
  • 1 cup heavy whipping cream
  • 2 teaspoons paprika
  • 1 tablespoon white sugar
  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces
  • ½ teaspoon curry powder
  • ½ teaspoon salt, or to taste
  • 1 teaspoon white sugar, or to taste


  1. Warmth ghee in a huge skillet over medium warmth and cook and mix onion until translucent, around 5 minutes. Mix in garlic; cook and mix just until fragrant, around 1 moment. Mix cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion blend; fry until fragrant, around 2 minutes. 
  2. Mix tomato sauce into the onion and flavor blend, heat to the point of boiling, and lessen warmth to low. Stew sauce for 10 minutes, at that point blend in cream, paprika, and 1 tablespoon sugar. Take sauce back to a stew and cook, mixing frequently, until sauce is thickened, 10 to 15 minutes. 
  3. Warmth vegetable oil in a different skillet over medium warmth. Mix chicken into the hot oil, sprinkle with curry powder, and singe chicken until daintily cooked yet pink inside, around 3 minutes; mix frequently. Move chicken and any skillet juices into the sauce. Stew chicken in sauce until not, at this point pink, around 30 minutes; change salt and sugar to taste.
Ads go here


Contact Form