This is the ultimate comfort food – the rich, nuclear-orange tikka masala sauce that hits the spot after a night out. It’s simple, flavorful, and perfect for making in big batches since it freezes well.
- 2 tbsp ghee (clarified butter)
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp salt (or more to taste, optional)
- 1 tsp ground ginger
- 1 tsp cayenne pepper
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- 1 can (14-ounce) tomato sauce
- 1 cup heavy whipping cream
- 1 tbsp white sugar (or more to taste, optional)
- 2 tsp paprika
- 1 tbsp vegetable oil
- 4 boneless, skinless chicken breasts, cut into bite-size pieces
- ½ tsp curry powder
Cook the onions and spices.
In a large skillet, heat the ghee over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Add the spices.
Stir in the cumin, salt, ground ginger, cayenne pepper, cinnamon, and turmeric. Continue cooking for 2 minutes, allowing the spices to become fragrant and the flavors to meld together.
Add the cream and sweeten.
Stir in the heavy cream, sugar, and paprika. Bring the sauce back to a simmer and cook for another 10-15 minutes, stirring frequently, until the sauce thickens to your liking.
Cook the chicken.
In a separate skillet, heat the vegetable oil over medium heat. Add the chicken pieces and sprinkle with curry powder. Cook the chicken for about 3 minutes, stirring often, until lightly browned but still pink in the middle.
Combine the chicken and sauce.