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September 16, 2025
Curry Stand Chicken Tikka Masala Sauce Recipe
Curry stand chicken tikka masala sauce delivers classic curry-stand recipe that's not haute cuisine but represents the authentic nuclear-orange tikka style. This street food approach ensures genuine flavors that reflect actual curry stand preparation rather than refined restaurant adaptations. The classic recipe status guarantees traditional techniques that create the distinctive taste and appearance curry stand customers expect. This nuclear-orange color represents authentic preparation that may not look refined but delivers genuine flavors that satisfy curry cravings. The curry stand authenticity provides real-world flavors that honor the humble origins of this beloved sauce preparation.
A tikka masala sauce from a classic curry-stand recipe. This is not haute cuisine; it’s the kind of nuclear-orange tikka masala you crave when you stumble out of a pub at 2 a.m. I make vast quantities of this sauce at one time as it freezes well. I also use more cayenne pepper than 1 teaspoon, but I give out the recipe like this for people who don’t like heat.
Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
Servings:
6
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Ingredients
2 tablespoons ghee (clarified butter)
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt, or more to taste (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
1 tablespoon white sugar, or more to taste (Optional)
2 teaspoons paprika
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
½ teaspoon curry powder
Directions
Gather all ingredients.
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Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
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Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.
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Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.
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Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
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Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
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Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.
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Nutrition Facts (per serving)
| 328 | Calories |
| 23g | Fat |
| 13g | Carbs |
| 18g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 328 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 13g | 64% |
| Cholesterol 106mg | 35% |
| Sodium 981mg | 43% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 2g | 8% |
| Total Sugars 7g | |
| Protein 18g | 36% |
| Vitamin C 9mg | 10% |
| Calcium 68mg | 5% |
| Iron 2mg | 13% |
| Potassium 462mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
