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Chef John's Chicken Tikka Masala

Chef John's Chicken Tikka Masala

Cost $15, save $10

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Chicken

    • 🍗 1 ½ pounds skinless, boneless chicken thighs

  • Oils and Fats

    • 1 tablespoon vegetable oil
    • 2 tablespoons clarified butter (ghee), or more as needed

  • Spices

    • 2 teaspoons kosher salt
    • 2 teaspoons garam masala
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon smoked paprika
    • 🌿 1 teaspoon ground turmeric
    • ½ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper
    • ⅛ teaspoon ground cardamom
    • ½ teaspoon red pepper flakes

  • Vegetables

    • 🧅 1 onion, chopped
    • 4 cloves garlic, finely grated
    • 1 tablespoon finely grated ginger, or more to taste

  • Condiments and Liquids

    • ¼ cup tomato paste
    • 1 cup crushed tomatoes
    • 1 (13 ounce) can coconut milk
    • ½ cup chicken broth, or as needed

  • Herbs

    • 🌿 2 tablespoons chopped fresh cilantro

STEPS

1

Place chicken in a bowl and drizzle vegetable oil over it. Toss to coat.

2

Whisk together salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom in a small bowl. Sprinkle over chicken and turn to coat evenly.

3

Melt clarified butter in a large skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate.

4

When cool enough, cut chicken into bite-sized pieces.

5

Place the skillet with drippings over medium-high heat. Sauté onion until soft and translucent, about 5-6 minutes. Add tomato paste and cook until caramelized, about 5 minutes.

6

Stir garlic and ginger into the skillet, cooking until fragrant, about 1 minute.

7

Pour crushed tomatoes into the skillet, scraping browned bits from the bottom. Add coconut milk and chicken broth. Simmer for 15 minutes to let flavors blend and sauce slightly reduce.

8

Add chicken and any accumulated juices back into the sauce. Stir in cilantro and red pepper flakes. Simmer for another 10-15 minutes until chicken is cooked through.

9

Season with salt and black pepper to taste.

NUTRIENTS

Per 1 serving

🔥

625

Calories

  • 34
    Protein
  • 19
    Carbs
  • 48
    Fats

💡 For a thicker sauce, reduce the coconut milk slightly or simmer longer.Serve with basmati rice or naan bread for a complete meal.Garnish with extra cilantro for a fresh flavor boost.