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
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2 tablespoons ghee (clarified butter)
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1 onion, finely chopped
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4 cloves garlic, minced
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1 tablespoon ground cumin
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1 teaspoon salt
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1 teaspoon ground ginger
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1 teaspoon cayenne pepper
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground turmeric
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1 (14 ounce) can tomato sauce
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1 cup heavy whipping cream
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2 teaspoons paprika
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1 tablespoon white sugar
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1 tablespoon vegetable oil
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4 skinless, boneless chicken breast halves, cut into bite-size pieces
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1/2 teaspoon curry powder
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1/2 teaspoon salt, or to taste (optional)
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1 teaspoon white sugar, or to taste (optional)
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