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Curry Stand Chicken Tikka Masala Sauce is a dish that brings the flavors of an Indian street food stall right into your kitchen. Imagine tender chicken breast marinated in a blend of spices, then simmered in a rich, creamy tomato sauce. This recipe is perfect for a cozy night in or impressing guests with minimal effort. Let's dive into this flavorful journey together!
Curry Stand Chicken Tikka Masala Sauce Recipe
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup for marinating yogurt
- 2 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 can 15 oz tomato sauce
- 1 cup heavy cream
- 1 tbsp for garnish fresh cilantro, chopped
Instructions:
- In a mixing bowl, combine yogurt, garam masala, cumin, coriander, turmeric, paprika, and salt. Add chicken pieces and marinate for at least 1 hour.
- Heat oil in a large skillet over medium heat. Add onions and cook until golden brown.
- Add garlic and ginger, cook for another minute.
- Add marinated chicken and cook until no longer pink.
- Stir in tomato sauce and bring to a simmer. Cook for 20 minutes.
- Add heavy cream and cook for another 10 minutes. Garnish with fresh cilantro before serving.
What You Will Need for This Recipe
What you will need to make Curry Stand Chicken Tikka Masala Sauce Recipe
- Chicken breast: Provides the main protein, absorbing the marinade and spices, becoming tender and flavorful when cooked.
- Yogurt: Acts as a marinade base, tenderizing the chicken and adding a tangy flavor.
- Garam masala: A blend of spices giving the dish its signature warmth and complexity.
- Ground cumin: Adds earthy, nutty notes enhancing the overall flavor profile.
- Ground coriander: Contributes a citrusy, slightly sweet flavor balancing the spices.
- Turmeric: Provides color and a subtle, earthy bitterness.
- Paprika: Adds a mild sweetness and vibrant color.
- Vegetable oil: Used for cooking the onions, garlic, and ginger, ensuring they release their flavors.
- Onion: Adds sweetness and depth, forming the base of the sauce.
- Garlic: Infuses the dish with a pungent, savory aroma.
- Ginger: Adds a zesty, slightly spicy kick.
- Tomato sauce: Forms the body of the sauce, providing acidity and richness.
- Heavy cream: Adds creaminess, balancing the spices and creating a smooth texture.
- Fresh cilantro: Used as a garnish, adding a fresh, herbal note to the finished dish.
Essential Tools and Instruments
What tools/instruments will be needed to make Curry Stand Chicken Tikka Masala Sauce Recipe
- Mixing bowl: Essential for combining yogurt and spices to marinate chicken, ensuring even coating and flavor absorption.
- Large skillet: Necessary for cooking onions, garlic, ginger, and chicken, providing ample space for even cooking.
- Wooden spoon: Ideal for stirring ingredients without scratching the skillet, ensuring even mixing and preventing burning.
- Measuring spoons: Crucial for accurately measuring spices and other ingredients, maintaining the recipe's balance and flavor.
- Chef's knife: Important for finely chopping onions, garlic, and ginger, ensuring uniform pieces for even cooking.
Curry Stand Chicken Tikka Masala Sauce Recipe
A delicious and flavorful chicken tikka masala sauce recipe that's perfect for any occasion.
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Equipment
- Large skillet
- Mixing bowl
- Measuring Cups
- Measuring Spoons
Ingredients:
Main Ingredients
- 1 lb Chicken breast, cut into bite-sized pieces
- 1 cup Yogurt for marinating
- 2 tbsp Garam masala
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1 tsp Turmeric
- 1 tsp Paprika
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 can Tomato sauce 15 oz
- 1 cup Heavy cream
- 1 tbsp Fresh cilantro, chopped for garnish
Instructions:
- 1. In a mixing bowl, combine yogurt, garam masala, cumin, coriander, turmeric, paprika, and salt. Add chicken pieces and marinate for at least 1 hour.
- 2. Heat oil in a large skillet over medium heat. Add onions and cook until golden brown.
- 3. Add garlic and ginger, cook for another minute.
- 4. Add marinated chicken and cook until no longer pink.
- 5. Stir in tomato sauce and bring to a simmer. Cook for 20 minutes.
- 6. Add heavy cream and cook for another 10 minutes. Garnish with fresh cilantro before serving.
Notes:
Serve with basmati rice or naan bread.
Nutrition value:
Calories: 450kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Marinate chicken the night before.
- Cook sauce up to step 5.
- Store sauce in an airtight container in the fridge.
Freezing Instructions
- Cool sauce completely.
- Transfer to freezer-safe containers.
- Freeze for up to 3 months.
- Thaw in fridge overnight before reheating.
Using yogurt in the marinade not only adds flavor but also helps tenderize the chicken, making it incredibly juicy.
Frequently Asked Questions
FAQ:
How long should I marinate the chicken?
At least 1 hour, but overnight gives the best flavor.
Can I use chicken thighs instead of breast?
Yes, thighs work well and stay juicier.
Is there a substitute for heavy cream?
Coconut milk or Greek yogurt can be used as alternatives.
How spicy is this dish?
It's mildly spicy, but you can adjust the heat by adding more or less paprika.
Can I make this dish ahead of time?
Yes, it tastes even better the next day as the flavors meld.
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