Chef John's Chicken Tikka Masala
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
41
Spice
62
Sweetness
49
Sourness
34
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Vegetable Oil2 tsps
Kosher Salt2 tsps
Garam Masala2 tsps
Ground Cumin1 tsp
Ground Coriander1 tsp
Paprika (smoked)1 tsp
Ground Turmeric1 tsp
Cayenne Pepper1 tsp
Ground Cardamom1 cup
Tomato Paste4 cloves
Garlic (finely grated)1 cup
Crushed Tomatoes370 g
Coconut Milk (can)2 tbsps
Cilantro (chopped fresh)1 tsp
Red Pepper Flake1
SaltDirections:
1
Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat
2
Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl
3
Season chicken with spice mixture and turn to coat evenly
4
Melt clarified butter in a large, heavy skillet over high heat
5
Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes
6
Transfer chicken to a plate
7
When cool enough to handle, cut chicken into bite-size pieces
8
Reduce heat under the skillet to medium-high
9
Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes
10
Add tomato paste and stir
11
Saute until paste caramelizes, about 5 minutes
12
Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute
13
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
14
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
15
Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes 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
16
Season with salt and black pepper