This Curry Stand Chicken Tikka Masala Sauce recipe brings the rich and aromatic flavors of Indian cuisine right to your kitchen. With its creamy texture and vibrant spices, this dish is perfect for a cozy dinner or an impressive meal for guests. The marinated chicken absorbs the spices beautifully, creating a mouthwatering experience.
Some ingredients in this recipe might not be staples in every household. Garam masala, a blend of ground spices, and ground turmeric might be less common. You can find these in the spice aisle of most supermarkets. Additionally, heavy cream and plain yogurt are essential for achieving the creamy texture of the sauce.

Ingredients For Curry Stand Chicken Tikka Masala Sauce
Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.
Plain yogurt: Used for marinating the chicken, it helps tenderize and flavor the meat.
Lemon juice: Adds a tangy flavor to the marinade.
Ground cumin: A warm, earthy spice that adds depth to the dish.
Ground coriander: Provides a citrusy, slightly sweet flavor.
Ground turmeric: Adds a vibrant color and a mild, earthy flavor.
Ground paprika: Adds a mild heat and a rich red color.
Salt: Enhances the overall flavor of the dish.
Vegetable oil: Used for cooking the onions and chicken.
Onion: Adds sweetness and depth to the sauce.
Garlic: Provides a pungent, aromatic flavor.
Ginger: Adds a warm, spicy flavor.
Tomato sauce: Forms the base of the sauce, adding a rich, tangy flavor.
Heavy cream: Adds creaminess and richness to the sauce.
Garam masala: A blend of spices that adds warmth and complexity.
Cilantro: Used as a garnish, it adds a fresh, herbaceous note.
Technique Tip for This Recipe
When marinating the chicken, ensure that each piece is evenly coated with the yogurt mixture. This not only infuses the meat with flavor but also helps tenderize it. For best results, let the chicken marinate overnight in the refrigerator. When cooking the onions, aim for a deep golden brown color to develop a rich, caramelized flavor base for the sauce. Adding the garlic and ginger just before the chicken ensures they release their full aroma without burning. Finally, when incorporating the heavy cream, lower the heat to prevent curdling and stir continuously for a smooth, velvety texture.
Suggested Side Dishes
Alternative Ingredients
Chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative.
Plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, which can add a richer texture to the marinade.
Lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good replacement.
Ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor, though slightly sweeter.
Ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and aromatic flavor, which can complement the dish well.
Ground turmeric - Substitute with saffron: Saffron can provide a similar color and a unique, slightly sweet flavor.
Ground paprika - Substitute with cayenne pepper: Cayenne pepper is spicier, so use less to achieve a similar heat level.
Salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor.
Vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the spices well.
Onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a different depth to the dish.
Garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for its robust flavor.
Ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is unavailable, though it has a slightly different flavor profile.
Tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar base but may require additional seasoning.
Heavy cream - Substitute with coconut milk: Coconut milk adds creaminess and a subtle coconut flavor, making it a good dairy-free alternative.
Garam masala - Substitute with curry powder: Curry powder has a different spice blend but can provide a similar warmth and complexity.
Chopped cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor, though it lacks the citrusy notes of cilantro.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the chicken tikka masala to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
Transfer the cooled curry into airtight containers. Use containers that are appropriately sized for the amount of sauce you have to minimize air exposure.
Label the containers with the date of preparation. This helps you keep track of freshness and ensures you use the oldest batches first.
Store the containers in the refrigerator if you plan to consume the chicken tikka masala within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below to maintain optimal freshness.
For longer storage, place the airtight containers in the freezer. The curry can be frozen for up to 3 months without significant loss of flavor or texture.
When ready to reheat, thaw the curry in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the chicken and sauce.
Reheat the chicken tikka masala in a saucepan over medium heat, stirring occasionally to ensure even heating. Add a splash of heavy cream or tomato sauce if the sauce appears too thick after reheating.
Alternatively, you can reheat individual portions in the microwave. Place the curry in a microwave-safe dish, cover loosely, and heat on medium power, stirring every minute until heated through.
Garnish with fresh cilantro after reheating to refresh the flavors and add a touch of brightness to the dish.
Avoid reheating the curry multiple times, as this can degrade the quality and safety of the food. Only reheat the amount you plan to consume.
How to Reheat Leftovers
Stovetop Method
- Place the leftover Curry Stand Chicken Tikka Masala in a saucepan.
- Add a splash of water or chicken broth to prevent it from drying out.
- Heat over medium-low heat, stirring occasionally, until the chicken is heated through and the sauce is simmering gently.
- Adjust seasoning if necessary and serve hot.
Microwave Method
- Transfer the leftover curry to a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap with a few holes poked in it to allow steam to escape.
- Microwave on medium power for 2-3 minutes, stirring halfway through.
- Continue heating in 1-minute intervals until the curry is hot throughout.
- Let it sit for a minute before serving to allow the heat to distribute evenly.
Oven Method
- Preheat your oven to 350°F (175°C).
- Place the leftover curry in an oven-safe dish.
- Cover the dish with aluminum foil to prevent the sauce from drying out.
- Bake for 20-25 minutes, or until the chicken is heated through.
- Stir halfway through the reheating process to ensure even heating.
Slow Cooker Method
- Transfer the leftover curry to your slow cooker.
- Set the slow cooker to low heat.
- Heat for 1-2 hours, stirring occasionally, until the curry is hot and the chicken is warmed through.
- This method is perfect if you have a bit more time and want to ensure the curry remains moist and flavorful.
Essential Tools for This Recipe
Large bowl: Used to combine the yogurt, lemon juice, and spices for marinating the chicken.
Large skillet: Essential for cooking the onions, garlic, ginger, and chicken.
Wooden spoon: Handy for stirring the ingredients while cooking.
Measuring spoons: Necessary for accurately measuring the spices and other ingredients.
Knife: Used for chopping the onion and mincing the garlic and ginger.
Cutting board: Provides a surface for chopping the onion and mincing the garlic and ginger.
Can opener: Needed to open the can of tomato sauce.
Spatula: Useful for scraping down the sides of the skillet and ensuring even cooking.
Serving spoon: For serving the finished chicken tikka masala.
Measuring cup: Used to measure the heavy cream.
Tongs: Helpful for turning the chicken pieces while cooking.
Small bowl: For holding the minced garlic and ginger before adding them to the skillet.
Plate: To temporarily hold the cooked chicken if needed.
Paper towels: For patting the chicken dry before marinating.
Whisk: Useful for mixing the marinade ingredients thoroughly.
Ladle: For serving the sauce over rice or naan.
How to Save Time on This Recipe
Marinate in advance: Prepare the chicken marinade the night before to save time on the day of cooking.
Pre-chop ingredients: Chop the onions, garlic, and ginger ahead of time and store them in the fridge.
Use pre-made tomato sauce: Opt for a high-quality pre-made tomato sauce to cut down on preparation time.
Cook in batches: Double the recipe and freeze half for a quick meal later.
One-pot cooking: Use a large skillet to cook everything in one pot, reducing cleanup time.

Curry Stand Chicken Tikka Masala Sauce Recipe
Ingredients
Main Ingredients
- 1 lb Chicken breast, cut into bite-sized pieces
- 1 cup Plain yogurt
- 2 tablespoon Lemon juice
- 2 teaspoon Ground cumin
- 2 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 can Tomato sauce
- 1 cup Heavy cream
- 1 tablespoon Garam masala
- 1 tablespoon Chopped cilantro for garnish
Instructions
- 1. In a large bowl, combine yogurt, lemon juice, 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. Stir in garlic and ginger, cook for another minute.
- 4. Add marinated chicken and cook until no longer pink.
- 5. Pour in tomato sauce and simmer for 20 minutes.
- 6. Stir in heavy cream and garam masala, simmer for another 10 minutes.
- 7. Garnish with chopped cilantro and serve hot.
Nutritional Value
Keywords
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