A classic of British Curry Houses, Chicken Tikka Masala is the king of British style curries. Flavorful cubed all white chicken is simmered in a rich flavorful tomato cream sauce, with warming Indian spices.
In a medium sized pot, heat the cooking oil over medium heat. Add the onions and cook for 20 minutes, stirring frequently.
Add in the bell pepper and carrot and cook for 5 more minutes, until softened.
Next, stir in the garlic and ginger paste, all of the spices for the curry sauce (spice mix 2), the tomato sauce, and water. Bring to a boil then reduce to a simmer and cook for 30 minutes.
Remove from the heat, and when cool enough blend with an immersion blender, food processor, or blender. Set aside.
Finishing the dish
Heat the Ghee or clarified butter over medium heat
Add in all of the spices for Spice Mix 1 and stir constantly for about 1 minute, until fragrant. Do not let burn.
Stir in the garlic and ginger paste and stir to combine.
Next add in the reserved curry sauce. Stir to combine and cook for 5 minutes, then add in the cooked cubed chicken.
Cook for a few minutes then stir in the heavy cream and remove from the heat.
Just before serving top with the lemon juice and serve.