Curry Stand Chicken Tikka Masala Sauce

BY Emily Parker December 20, 2025

There is a specific kind of culinary magic found in the late-night eateries of London or the bustling street stalls of New York, where the aroma of toasted spices cuts through the evening air. This Curry Stand Chicken Tikka Masala Sauce captures that exact energy, delivering a rich, vibrant, and unapologetically bold gravy that coats every morsel of poultry. Unlike delicate fusion dishes, this is a robust, soul-warming meal designed for those moments when only a deep, cream-based curry will satisfy. It functions beautifully as a weekend centerpiece or a high-quality meal-prep option that actually improves after a night in the refrigerator.

Table of Contents

Necessary Components

The Aromatics and Fats

2 tablespoons ghee (clarified butter)
1 large yellow onion, finely minced
4 cloves fresh garlic, pressed or minced
1 tablespoon vegetable oil

The Spice Profile

1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon cayenne pepper (adjust for heat preference)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 teaspoons sweet paprika
1/2 teaspoon standard curry powder
1 teaspoon sea salt (plus more to taste)

The Sauce Base

14 ounces canned tomato sauce (smooth puree)
1 cup heavy whipping cream
1 tablespoon white granulated sugar

The Protein

2 pounds boneless skinless chicken breasts, chopped into one-inch cubes

Preparation Summary

Melt the ghee in a wide heavy-bottomed pan and soften the onions until they lose their bite.
Introduce the garlic and the primary dry spice blend, allowing them to bloom in the fat.
Pour in the tomato base and bring the mixture to a steady, low-rolling boil.
Lower the heat to maintain a simmer for ten minutes before integrating the cream, sugar, and paprika.
In a separate hot skillet, sear the cubed chicken with curry powder using the vegetable oil.
Combine the seared chicken and its juices into the simmering sauce.
Allow the entire dish to cook together for thirty minutes until the chicken is tender and the sauce is thick.

Detailed Culinary Process

Building the Foundation

Begin by heating your ghee over a medium flame. The choice of ghee is vital here, as its high smoke point and nutty undertone provide a depth that standard butter cannot match. When you add the onion, aim for a soft, translucent texture rather than a deep brown caramelization. Once the onions are supple, add the garlic. You only want to cook the garlic for about sixty seconds; as soon as the raw scent vanishes and it becomes fragrant, it is time for the spices.

Toasting the Dry Spices

Stir in the cumin, ginger, cayenne, cinnamon, and turmeric. This step, often called “blooming,” allows the essential oils in the spices to release into the fat. You will notice the mixture becomes a thick, dark paste and the aroma will intensify significantly. If the pan looks too dry, add a teaspoon of water to prevent the spices from scorching.

Developing the Gravy

Pour the tomato sauce into the spiced onion base. Once it reaches a boil, drop the heat to low. This initial ten-minute simmer is crucial for removing the metallic edge of the canned tomatoes. After ten minutes, whisk in the heavy whipping cream and sugar. The sugar acts as a bridge, balancing the acidity of the tomatoes and the heat of the cayenne. Continue simmering until the sauce takes on a deep orange hue and coats the back of a metal spoon.

Searing the Protein

While the sauce thickens, prep your chicken. Using a separate skillet ensures the chicken gets a proper sear rather than just steaming in the liquid. Heat the vegetable oil until it shimmers, then toss in the chicken and curry powder. You are not looking to cook the chicken all the way through at this stage—only to develop a light golden crust. This Maillard reaction adds a savory complexity to the final dish.

The Final Marriage

Transfer the chicken pieces—along with every drop of juice from the skillet—into the tomato cream sauce. This final thirty-minute simmer allows the fibers of the chicken to relax and soak up the Curry Stand Chicken Tikka Masala Sauce. Taste the sauce at the twenty-minute mark; you may find you want an extra pinch of salt or a teaspoon more sugar depending on the ripeness of the tomatoes used.

Professional Tips for Success

Mind the Cream: When adding the heavy whipping cream, ensure your sauce is not at a rolling boil. A gentle simmer prevents the dairy from breaking or curdling, resulting in a silkier mouthfeel.
The Searing Secret: Do not overcrowd the skillet when browning the chicken. If necessary, sear in two batches. Overcrowding drops the pan temperature and causes the chicken to release water, preventing that golden exterior.
Color Control: If you want that iconic “curry stand” neon orange color without using artificial dyes, ensure you are using a high-quality, fresh paprika.
Resting Period: Like many stews, this dish benefits from sitting for fifteen minutes off the heat before serving. This allows the sauce to thicken further and the flavors to settle.
Ginger Freshness: While ground ginger is convenient and traditional for this specific sauce style, adding a teaspoon of freshly grated ginger along with the garlic can add a bright, zesty top note.

Creative Variations

The Vegetarian Swap: Replace the chicken with roasted cauliflower florets or seared cubes of paneer cheese. If using paneer, add it in the last ten minutes of simmering so it softens without becoming rubbery.
Coconut Twist: For a dairy-free alternative, substitute the heavy cream with full-fat canned coconut milk. The flavor profile will shift toward a South Indian style, but the texture remains luxuriously thick.
Slow Cooker Method: You can sear the chicken and aromatics as directed, then combine everything except the cream in a slow cooker for four hours on low. Stir the cream in thirty minutes before serving.

Serving Recommendations

The most traditional accompaniment is a heap of long-grain basmati rice, ideally steamed with a few cardamom pods or a piece of star anise for fragrance. To soak up the excess Curry Stand Chicken Tikka Masala Sauce, serve warm garlic naan or buttery paratha on the side. For a refreshing contrast, a small side salad of sliced red onions, cucumber, and a squeeze of fresh lemon juice helps cut through the richness of the heavy cream and ghee.

Common Inquiries

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are actually more forgiving in long-simmered sauces because they contain more fat and connective tissue, which keeps the meat succulent even after thirty minutes of cooking.

How do I adjust the spice level without ruining the flavor?

The heat in this recipe primarily comes from the cayenne pepper. To make it mild, reduce the cayenne to one-quarter teaspoon. To make it “extra hot,” increase it to one tablespoon. The other spices provide flavor rather than heat.

Is tomato sauce the same as tomato paste?

No, tomato sauce in this context refers to a smooth, canned tomato puree (often called passata in some regions). Tomato paste is far too concentrated and would make the sauce overly thick and acidic.

How long will the sauce last in the freezer?

This sauce freezes exceptionally well. Once cooled, store it in an airtight container or a heavy-duty freezer bag for up to three months. Thaw it overnight in the refrigerator before reheating gently on the stovetop.

Nutrition Information

Nutrient	Amount per Serving
Calories	328 kcal
Protein	18 g
Carbs	13 g
Fat	23 g
Fiber	2 g
Sugar	7 g
Sodium	981 mg

Nutrition Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.