Description
This Chicken Tikka Masala Sauce recipe recreates the rich, creamy, and boldly spiced flavors of the classic Curry Stand style. Made with simple pantry staples and infused with authentic Indian spices, it delivers a comforting, restaurant-quality curry that’s easy to prepare at home in under an hour. Perfectly balanced with creamy, tangy, and mildly spiced notes, this versatile sauce pairs beautifully with chicken, paneer, vegetables, or tofu.
Ingredients
Scale
For the Chicken Marinade
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tsp garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp garam masala
- 1/2 tsp chili powder (adjust to taste)
For the Sauce
- 2 tbsp butter or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp chili powder (adjust to taste)
- 14 oz whole tomatoes or canned tomato puree
- 1 cup heavy cream or coconut cream
- Salt, to taste
- Pinch of sugar (optional, to balance acidity)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Marinate the chicken: In a bowl, combine plain yogurt, minced garlic, grated ginger, garam masala, and chili powder. Add the chicken pieces, coat well, and refrigerate to marinate for at least 30 minutes to develop tender, flavorful bites.
- Cook the marinated chicken: Heat a drizzle of oil in a pan or preheat a grill. Cook the chicken pieces until just cooked through and slightly charred on the edges. Remove from heat and set aside.
- Prepare the sauce base: In the same pan, melt butter or ghee over medium heat. Sauté finely chopped onions, minced garlic, and grated ginger until soft and golden brown, building a rich foundation.
- Bloom the spices: Add ground cumin, coriander, turmeric, garam masala, and chili powder to the pan. Cook briefly, stirring often, to release the spices’ essential oils and deepen their fragrance.
- Add tomatoes and simmer: Pour in the tomato puree or crushed tomatoes. Stir well and let the sauce simmer gently for 15 to 20 minutes, allowing it to reduce, thicken, and intensify in flavor.
- Stir in cream and chicken: Gradually mix in the heavy cream to create a silky, smooth sauce. Return the cooked chicken to the pan, stirring to combine. Continue cooking for another 10 minutes to meld flavors.
- Final seasoning and garnish: Taste the sauce and adjust salt as needed. Add a pinch of sugar if the sauce is too acidic. Sprinkle freshly chopped cilantro over the top before serving.
Notes
- Marinate the chicken longer for more tender and flavorful meat.
- Use fresh ground spices for the best aroma and authentic taste.
- Simmer the sauce patiently to develop a deep, rich flavor without bitterness.
- Add cream gradually to adjust richness without overpowering spices.
- Slight charring on the chicken adds depth and mimics traditional tandoori flavor.
- For a dairy-free version, substitute heavy cream with coconut cream and use oil instead of butter or ghee.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg