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Chef John's Chicken Tikka Masala
Chef John's Chicken Tikka Masala
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Chef John's delicious twist on classic chicken tikka masala, featuring succulent spiced chicken in a luscious coconut-tomato sauce.
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
  • 0.125 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
Instructions:
  • Assemble all ingredients. Add chicken to a bowl and generously coat with vegetable oil, tossing until evenly covered.
  • Combine salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom in a small bowl. Season chicken evenly with the mixture.
  • In a large, heavy skillet over high heat, melt clarified butter. Sear chicken thighs in the hot butter until golden on all sides, about 5-10 minutes. Remove chicken to a plate and let cool before cutting into bite-sized pieces.
  • Prepare the sauce: Heat the skillet with the delicious chicken drippings over medium-high heat. Sauté the onion until soft and translucent, about 5 to 6 minutes. Add the tomato paste and cook until it caramelizes, around 5 minutes. Stir in the garlic and ginger and cook until fragrant, for about 1 minute.
  • Add crushed tomatoes to the skillet, bringing it to a boil while using a wooden spoon to scrape up the browned bits from the bottom. Stir in coconut milk and chicken broth, then simmer on medium-low heat for about 15 minutes until the flavors meld and the sauce slightly thickens.
  • Mix chicken and any juices into the sauce. Toss in cilantro and red pepper flakes. Let it simmer, then reduce heat to medium-low and cook until chicken is tender, for about 10 to 15 minutes. Season with salt and black pepper.

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