Curry Stand Chicken Tikka Masala Sauce Recipe
Chunks of chicken simmer in a spicy tomato and cream sauce for the bright orange chicken tikka masala you crave.
This is an easy recipe for Chicken Tikka Masala--chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm flatbreads.
I've made this multiple times and the mix of spices is amazing. To me, it's like the next step up from Butter Chicken. I use coffee cream (aka half-and-half in the US) instead of whipping cream. The second time I made it was just for the sauce, because I had a half of a roast chicken to use up. I just de-boned the chicken, then added the chicken pieces to the pan after stirring in the cream and letting it heat through on low heat for about 20 min. As a side dish, try the Indian Curried Barley Pilaf recipe, also in AR, and naan bread. If you want, marinate the uncooked chicken pieces ahead of time in a mixture of yogurt and about 1 tbsp of garam masala, then keep in the fridge until it's time to cook the chicken (no need to remove the marinade).
This tikki masala was a huge hit! But it came with many changes. My changes make it a low-carb/keto's dream, and my non-keto boyfriend loved it! Many people are saying it's missing something. The answer: more butter! Get European butter if you can. (eg KerryGold, it's much creamier. It's usually in the butter aisle or where the specialty cheeses and meats are. Trust me, you will never go back to American-style butter after you get this stuff.) I usually put in another 2-4 TBS of butter while the sauce thickens and when I add the chicken. This gives it that "something"-a nice, savory taste, which is what you want in a tikki masala. Nix the sugar, you won't need it, especially with sweet butter. WAY MORE CREAM! And yes, you need heavy cream, no low fat nonsense here! I added at least 2 cups to make it savory. If your spicy sensitive as I am, cut the cayenne down to 1/2 tsp and add the extra cream mentioned above to tone it down. Chicken-mix the raw chicken with a spice mixture of half of the cumin called
The year's worth of cream is horrifying, but the product is D.E.L.I.C.I.O.U.S. This stuff is like savory candy. I made some naan alongside it (and some Ethiopian cabbage), and loved mopping it all up. This is a treat. And in case it helps to know, I just picked up the cheapest tomato sauce I could find--Prego traditional style. I also didn't bother with the ghee, and subbed in olive oil.
This is the only chicken tikka masala recipe I make. I think it tastes BETTER than the same dish at my favorite Indian restaurant (Mirch Masala in Colorado Springs), and that's saying a LOT. The heavy cream is so decadent and so delicious with the rich spice blend and tomato flavor. I admit that I use the really expensive San Marzano crushed tomatoes (instead of sauce) in this recipe, as well as meat from a whole rotisserie chicken (because I love the juiciness of dark-meat chicken), and sometimes I put cilantro on top. Other than that I don't alter it! Try this ASAP, you'll LOVE it!
I've never written a review before but feel compelled to for this recipe. This is amazing! I've been looking for years for a recipe that even comes close to a beloved Tikka Masala from a local restaurant, and I finally found it. The only changes I made were 1. added fenugreek seeds to the onion spice mixture (leaves would work too, just added later) and 2. Doubled the sauce (personal preference). If you can find the fenugreek...it's hard to come by...you won't be disappointed. Thanks for posting this, it's my new favorite recipe!
I took a risk and prepared this recipe for a group of eight. It was the rave. I cut the chicken breast into nugget size and steamed them. Once they were tender and cooked I added them to the sauce for about 30 min. I have sent copies of the recipe to all my guests.