Ultimate Chicken Tikka Masala Curry Recipe by OceanRecipes

Curry stands chicken tikka masala is a traditional and classic dish. Moreover, this is not the haute cuisine this is the special kind of nuclear-orange tikka masala that you crave when you stumble out of a pub. You can also make the vast quantities of the sauce at a time, and then freezes them very well. For more taste, you can also add much more cayenne pepper than one teaspoon. Are you wondering that how to prepare delicious Curry Stand Chicken Tikka Masala Sauce? Your search ends here! In this post, you will find the easy and the best way to prepare the tikka masala sauce jar.

Ingredients of authentic Tikka masala sauce recipe

• Two tablespoons ghee (clarified butter)
• One onion, fully chopped
• Four cloves garlic, minced
• One tablespoon ground cumin
• One teaspoon salt
• One teaspoon of ground ginger
• One tbsp. cayenne pepper
• Half teaspoon ground cinnamon
• ¼ tbsp. ground turmeric
• Fourteen ounces of can tomato sauce
• One cup of heavy whipping cream
• Two teaspoons paprika
• One tablespoon white sugar
• One tablespoon of vegetable oil
• Four skinless, boneless chicken breast halves, cut into the bite-size pieces
• Half teaspoon curry powder
• Half teaspoon salt, or to taste
• One teaspoon white sugar, or to taste

Method of chicken tikka masala gravy

First of all, you have to heat the ghee in a large skillet over medium heat and then cook and constantly stir onion until translucent, for almost five minutes. Then, stir in the garlic; cook and stir it just until the fragrant, about one minute. After that, you have to stir cumin, one teaspoon salt, ginger, cayenne pepper, cinnamon, and also the turmeric into your freshly prepared onion mixture.

Now, you can fry it until fragrant, about two minutes. Then you have to stir the tomato sauce into the onion and spice mixture, bring to a boil, and reduce the heat to low. Now just simmer the sauce for about ten minutes, and then mix it in cream very well, paprika, and one tablespoon of sugar. Now you have to bring the sauce back to a simmer and then cook, stirring often, until sauce is thickened, for 10 to 15 minutes.

After that all, you have to heat vegetable oil in a separate skillet over the medium heat. Stir your chicken into the hot oil, sprinkle with some curry powder, and sear chicken until it lightly browned but still pink color inside, about three minutes; stir it often. After that, transfer the chicken and any pan juices into the sauce. In the end, simmer the chicken in the sauce until no longer pink, about half an hour; at that time adjust salt and sugar to taste.

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Thanks 🙂