Curry Stand Chicken Tikka Masala Sauce

After the peking restaurant (circa 1931) closed this year marks the 80th anniversary of san diego chicken pot pie shop being in business.

Recipe Summary Curry Stand Chicken Tikka Masala Sauce

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

Ingredients | Chicken Pie Shop San Diego

2 tablespoons ghee (clarified butter)

1 onion, finely chopped

4 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon salt (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

2 teaspoons paprika

1 tablespoon white sugar (Optional)

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves, cut into bite-size pieces

½ teaspoon curry powder

½ teaspoon salt, or to taste (Optional)

1 teaspoon white sugar, or to taste (Optional)

Directions

Heat ghee 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 cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.

Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.

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 30 minutes; adjust salt and sugar to taste.

Info | Chicken Pie Shop San Diego

prep: 15 mins cook: 1 hr 5 mins total: 1 hr 20 mins Servings: 6 Yield: 6 servings

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