Chicken Tikka Masala Recipe: Chef John's Creamy Delight

Ingredients

• 1.5 pounds skinless, boneless chicken thighs
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon cayenne pepper
• 0.13 teaspoon ground cardamom
• 2 tablespoons clarified butter (ghee), or more as needed
• 1 onion, chopped
• 0.25 cup tomato paste
• 4 cloves garlic, finely grated
• 1 tablespoon finely grated ginger, or more to taste
• 1 cup crushed tomatoes
• 1 (13 ounce) can coconut milk
• 0.5 cup chicken broth, or as needed
• 2 tablespoons chopped fresh cilantro
• 0.5 teaspoon red pepper flakes
• salt and ground black pepper to taste

Instructions

1. Get all your ingredients ready. Put the chicken pieces in a bowl, drizzle with vegetable oil, and mix well to coat each piece.
2. In a small bowl, mix salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom. Sprinkle this spice blend over the chicken, making sure every piece is well coated.
3. Heat clarified butter in a large, heavy skillet over high heat. Add the chicken thighs and cook until browned on all sides, about 5 to 10 minutes. Take the chicken out and put it on a plate. Once it's cool enough, cut the chicken into bite-sized pieces.
4. For the sauce: Keep the skillet with chicken drippings over medium-high heat. Add the onion and cook until it becomes soft and clear, around 5 to 6 minutes. Stir in tomato paste and cook until it darkens, about 5 minutes. Mix in garlic and ginger, cooking until you can smell their fragrance, about 1 minute.
5. Pour crushed tomatoes into the skillet and bring to a boil, scraping up any browned bits from the bottom with a wooden spoon. Add coconut milk and chicken broth, then simmer. Lower the heat to medium-low and cook, stirring now and then, until the flavors combine and the sauce thickens slightly, about 15 minutes.
6. Add the chicken and any juices that have collected to the sauce. Mix in cilantro and red pepper flakes. Simmer, then reduce heat to medium-low. Cook until the chicken is fully cooked and tender, about 10 to 15 minutes. Season with salt and black pepper to taste.

Nutrition

• Calories: 625 kcal
• Fat Content: 48 g
• Fiber Content: 5 g
• Sugar Content: 5 g
• Sodium Content: 1325 mg
• Protein Content: 34 g
• Cholesterol Content: 122 mg
• Carbohydrate Content: 19 g
• Saturated Fat Content: 27 g
• Unsaturated Fat Content: 0 g