Recipe from Allrecipes.com. I have halved the cumin and quartered the amount of cayenne pepper from the original recipe.

Curry Stand Chicken Tikka Masala Sauce

INGREDIENTS

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

1.	Heat ghee/butter 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 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
2.	Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
3.	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.