Craving a rich, creamy, and mouthwatering tikka masala sauce?

This homemade version delivers the vibrant, nuclear-orange sauce you love from your favorite curry stand.

It’s packed with flavor and easy to make—perfect for a satisfying meal anytime.

You’ll love how simple ingredients come together to create that crave-worthy sauce, and it freezes beautifully for later!

Make it once, and you’ll want it on repeat!

For Chicken Tikka Masala Sauce

Ghee (Clarified Butter) – Used to sauté the onions and spices, adding a rich flavor base to the sauce.
Onion – Finely chopped for a savory, aromatic foundation.
Garlic – Minced for an extra depth of flavor.
Ground Cumin – A warm, earthy spice that complements the dish.
Salt – Adjust to taste for seasoning.
Ground Ginger – Adds a subtle warmth to the sauce.
Cayenne Pepper – For a touch of heat, but feel free to adjust according to your spice preference.
Ground Cinnamon – A warm spice that enhances the sauce’s complexity.
Ground Turmeric – A key ingredient for color and a mild earthy flavor.
Tomato Sauce – Forms the base of the sauce with its tangy and slightly sweet taste.
Heavy Whipping Cream – Gives the sauce a creamy, rich texture.
White Sugar – Optional, adds a bit of sweetness to balance the tanginess.
Paprika – Adds color and a subtle smokiness to the sauce.
Vegetable Oil – Used to sear the chicken.
Chicken Breast – Skinless, boneless pieces that soak up the flavorful sauce.
Curry Powder – For seasoning the chicken, enhancing the overall dish’s flavor.

Chicken Tikka Masala Sauce (Curry Stand Style)

This indulgent, hearty tikka masala sauce is a classic curry stand recipe. It delivers that signature vibrant, nuclear-orange color and rich flavor that you'll crave after a night out.

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Course: Main Dish

Cuisine: Indian

Keyword: Chicken Tikka Masala Sauce

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings: servings

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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 (adjust to taste)
1 teaspoon ground ginger
1 teaspoon cayenne pepper (more for heat)
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
1 (14-ounce) can tomato sauce
1 cup heavy whipping cream
1 tablespoon white sugar (optional, adjust to taste)
2 teaspoons paprika
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
½ teaspoon curry powder

Directions:

Heat the ghee in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the cumin, salt, ginger, cayenne, cinnamon, and turmeric. Cook for an additional 2 minutes to allow the spices to release their aromas.
Pour in the tomato sauce and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer on low for 10 minutes.
Add the cream, sugar (if using), and paprika to the sauce. Bring it back to a simmer, stirring frequently, and cook for another 10-15 minutes until the sauce thickens.
In a separate skillet, heat vegetable oil over medium heat. Add the chicken pieces and sprinkle with curry powder. Sear the chicken, cooking for about 3 minutes until browned but still slightly pink inside.
Transfer the seared chicken and any pan juices into the simmering sauce. Let it cook for another 30 minutes or until the chicken is fully cooked through and tender. Adjust salt and sugar to taste.
Serve the chicken tikka masala over rice, and enjoy your homemade, pub-style indulgence!

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Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts! While thighs are juicier and more flavorful, chicken breasts will work fine—just make sure not to overcook them to keep them tender.
How can I make this dish dairy-free?
No problem! Swap the heavy cream with coconut milk for a creamy dairy-free option. You’ll still get that rich texture and the coconut adds a lovely touch!
Can I make the sauce ahead of time?
Absolutely! You can make the sauce in advance and store it in the fridge for up to 3 days. When you’re ready to serve, just heat it up and add the cooked chicken. Easy and convenient for busy days!
How do I adjust the heat if I don’t like it too spicy?
If you’re not a fan of spice, simply reduce the cayenne pepper or omit it completely. You can also add a little sugar to balance the heat if it’s still a bit too much.
Can I freeze the sauce for later use?
Yes! The sauce freezes really well. Just let it cool down completely, then store it in an airtight container. You can freeze it for up to 3 months and defrost when you’re ready to enjoy!