Chicken Tikka Masala

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Ingredients

 * 4 skinless, boneless chicken breast halves, cut into bite-size pieces
 * 1 onion, finely chopped
 * 4 cloves garlic, minced
 * 2 tablespoons ghee (clarified butter)


 * 14-16 oz tomato sauce (I have found that Classico Spicy Red Pepper or Classico Spicy Tomato & Basil bring out more flavors even though the spices don’t make sense - ½ can of one of those)


 * 1 tablespoon vegetable oil
 * 2-3 tablespoon curry powder
 * 1/2 teaspoon salt, or to taste (optional)

Spice Mixture #1  	Spice Mixture #2
 * 1 teaspoon salt
 * 1 teaspoon ground ginger
 * 1 teaspoon cayenne pepper (½ for less spicy)
 * 1/4 teaspoon ground turmeric
 * 1/2 teaspoon ground cinnamon
 * 1 tablespoon ground cumin
 * 1 cup heavy whipping cream


 * 2 teaspoons paprika
 * 1 tablespoon white sugar

Instructions

 * 1) Heat ghee / butter in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir in spice mixture #1 and fry until fragrant, about 2 minutes.
 * 2) Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then add spice/cream mixture #2. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
 * 3) While that is thickening, heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 20 minutes; adjust salt and sugar to taste.  During this step, boil white rice, I have found that the masala is usually ready by the time the rice is, perhaps not the entire 20 minutes.