Name: Chef John's Chicken Tikka Masala
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Skinless, boneless chicken thighs - 1 ½ pounds; Vegetable oil - 1 tablespoon; Kosher salt - 2 teaspoons; Garam masala - 2 teaspoons; Ground cumin - 2 teaspoons; Ground coriander - 1 teaspoon; Smoked paprika - 1 teaspoon; Ground turmeric - 1 teaspoon; Ground black pepper - ½ teaspoon; Cayenne pepper - ¼ teaspoon; Ground cardamom - ⅛ teaspoon; Clarified butter (ghee), or more as needed - 2 tablespoons; Onion, chopped - 1; Tomato paste - ¼ cup; Garlic, finely grated - 4 cloves; Finely grated ginger, or more to taste - 1 tablespoon; Crushed tomatoes - 1 cup; Coconut milk - 1 (13 ounce) can; Chicken broth, or as needed - ½ cup; Chopped fresh cilantro - 2 tablespoons; Red pepper flakes - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Chicken Tikka Masala

1. Skinless, boneless chicken thighs - 1 ½ pounds

2. Vegetable oil - 1 tablespoon

3. Kosher salt - 2 teaspoons

4. Garam masala - 2 teaspoons

5. Ground cumin - 2 teaspoons

6. Ground coriander - 1 teaspoon

7. Smoked paprika - 1 teaspoon

8. Ground turmeric - 1 teaspoon

9. Ground black pepper - ½ teaspoon

10. Cayenne pepper - ¼ teaspoon

11. Ground cardamom - ⅛ teaspoon

12. Clarified butter (ghee), or more as needed - 2 tablespoons

13. Onion, chopped - 1

14. Tomato paste - ¼ cup

15. Garlic, finely grated - 4 cloves

16. Finely grated ginger, or more to taste - 1 tablespoon

17. Crushed tomatoes - 1 cup

18. Coconut milk - 1 (13 ounce) can

19. Chicken broth, or as needed - ½ cup

20. Chopped fresh cilantro - 2 tablespoons

21. Red pepper flakes - ½ teaspoon

22. Salt and ground black pepper to taste - ½ teaspoon

How to cook deliciously - Chef John's Chicken Tikka Masala

1. Stage

Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.

2. Stage

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. Stage

Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs 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-sized pieces.

4. Stage

Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; sauté until onion softens and turns translucent, 5 to 6 minutes. Stir in tomato paste and cook until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture; cook until fragrant, about 1 minute.

5. Stage

Pour crushed tomatoes into the skillet. 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.

6. Stage

Stir chicken and any accumulated juices into sauce. Add cilantro and red pepper flakes; 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. Dotdash Meredith Food Studios