Curry Stand Chicken Tikka Masala Sauce

From https://www.allrecipes.com/

4.9
(2,405)
1,713 Reviews
379 Photos

A tikka masala sauce from a classic curry-stand recipe. This is not haute cuisine; it’s the kind of nuclear-orange tikka masala you crave when you stumble out of a pub at 2 a.m. I make vast quantities of this sauce at one time as it freezes well. I also use more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don’t like heat.

Submitted by Chris Bellers
Updated on October 23, 2025
 Tested by
Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
Servings:
6

Why You’ll Love This Recipe

  • This recipe features tender chicken pieces that simmer directly in the sauce for loaded flavor.
  • Home cooks love the bright color and creamy texture that create an authentic dish.
  • Allrecipes member GalcticRaptor shares, “Such a fantastic and easy recipe!”
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Ingredients

Original recipe (1X) yields 6 servings

  • 2 tablespoons ghee (clarified butter)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt, or more to taste (Optional)
  • 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
  • 1 tablespoon white sugar, or more to taste (Optional)
  • 2 teaspoons paprika
  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces
  • ½ teaspoon curry powder

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Directions

  1. Gather all ingredients.

    Ingredients to make curry stand chicken tikka masala sauce
    Dotdash Meredith Food Studios

  2. Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.

    A large pan of chopped onions being cooked in ghee
    Dotdash Meredith Food Studios

  3. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.

    A pan of chopped onions and garlic cooking in spices
    Dotdash Meredith Food Studios

  4. Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.

    A wooden spoon stirring tomato sauce into a pan of seasoned chopped onions
    Dotdash Meredith Food Studios

  5. Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.

    A large pan of creamy tomato sauce being stirred with a wooden spoon
    Dotdash Meredith Food Studios

  6. Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.

    A pan of seared cubed chicken being stirred with a wooden spoon
    Dotdash Meredith Food Studios

  7. Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.

    A bowl of curry stand chicken tikka masala served over rice
    Dotdash Meredith Food Studios

4,734 home cooks made it!

Nutrition Facts (per serving)

328Calories
23gFat
13gCarbs
18gProtein