Serves: 3-4 | Prep Time: 30 mins | Cook Time: 50 mins
| Quantity | Ingredient |
|---|---|
| 1 1/2 lbs | Skinless, boneless chicken thighs |
| 1 tbsp | Vegetable oil |
| 2 tsp | Kosher salt |
| 2 tsp | Garam masala |
| 2 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| 1 tsp | Smoked paprika |
| 1 tsp | Ground turmeric |
| 1/2 tsp | Ground black pepper |
| 1/4 tsp | Cayenne pepper |
| 1/8 tsp | Ground cardamom |
| 2 tbsp | Ghee (clarified butter) |
| 1 | Onion |
| 1/4 cup | Tomato paste |
| 4 cloves | Garlic, minced |
| 1 tbsp | Ginger, finely grated |
| 1 cup | Crushed tomatoes |
| 13 oz | Coconut milk |
| 1/2 cup | Chicken broth |
| 2 tbsp | Chopped fresh cilantro |
| 1/2 tsp | Red pepper flakes |
| Salt and black pepper to taste | |
| 2 cups | Rice (ideally Basmati) |
- Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
- Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
- Melt ghee in a large, heavy skillet over high heat. Cook chicken in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
- Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
- Cook rice using preferred method - there is about 30 minutes remaining for the chicken and curry sauce.
- Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
- Stir chicken, cilantro, red pepper flakes, and any accumulated juices from the chicken into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.
- Serve over rice.
Source
Chef John’s Chicken Tikka Masala
It requires a few ingredients and a little time, but Chef John’s recipe for chicken tikka masala is well worth the effort.
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