Curry Stand Tikka Masala Sauce

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This is probably the best Indian curry dish I've ever made at home. I've made a lot of different ones, and they all felt like they were missing something. I followed the cooking/simmering directions, and maybe that's what made such a difference. Sorry, no picture! Got this recipe from allrecipes.com.

*2 tablespoons ghee (clarified butter)
1 onion, finely chopped 
4 cloves garlic, minced 
1 tablespoon ground cumin 
1 teaspoon salt 
1 teaspoon ground ginger 
1 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)

*I've used regular butter, but I did go out and buy ghee. It has a neat flavour and doesn't burn in the pan like regular butter does
**I used half & half cream

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 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.

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.

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.

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