• 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

1. Heat the ghee in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cumin, salt, ginger, cayenne, cinnamon, and turmeric. Cook for an additional 2 minutes to allow the spices to release their aromas.
4. 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.
5. 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.
6. 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.
7. 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.
8. Serve the chicken tikka masala over rice, and enjoy your homemade, pub-style indulgence!

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