Tikka Masala

Ingredients:

2 TBSP. Ghee
1 onion, finely chopped
4 cloves garlic, minced
1 TBSP ground cumin
1 tsp salt
1 tsp ground ginger
1 tsp cayenne pepper
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
1 (14 oz) can tomato sauce
1 cup heavy whipping cream
2 tsp paprika
1 TBSP white sugar
1 TBSP vegetable oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
1/2 tsp curry powder
1/2 tsp salt, or to taste (optional)
1 tsp white sugar, or to taste (optional)

Directions:
Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 tsp. salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.

Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.