A from-scratch, allergy-friendly version of tikka masala sauce that's doable for any busy parent.
Heat olive oil over medium heat in a large skillet.
Add the onions, whole garlic cloves, ginger and other seasonings. Cook, stirring occasionally, until the onions are translucent, about 10 minutes.
Sprinkle corn starch over the mixture and cook an additional 2-3 minutes.
Transfer the mixture into a blender. Add tomato sauce. Blend until fully incorporated.
Divide cooled sauce into four two-cup containers. Freeze if not using right away.
Heat 1-2 tbsp olive oil. Saute cubed chicken, stirring occasionally, until cooked through.
Add sauce to chicken and stir to combine. Simmer 5-10 minutes.
Serve over rice with optional chopped cilantro.