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Chef John's Chicken Tikka Masala

4

70 min

Chef John's Chicken Tikka Masala

Chef John's Chicken Tikka Masala Photo 1

Time

70 min

Serving

4 persons

Calories

625

Rating

4.00★ (548)

Cuisine

Indian
Author: Victoria Buriak
Chicken tikka masala is usually made with heavy cream, but I like to use coconut milk instead; its subtle sweetness works beautifully with the spices in the dish. Serve with steamed rice.

Ingredients

  • skinless, boneless chicken thighs: 1.5 pound
  • vegetable oil: 1 Tbsp
  • kosher salt: 2 tsp
  • Garam Masala: 2 tsp
  • ground cumin: 2 tsp
  • ground coriander: 1 tsp
  • smoked paprika: 1 tsp
  • ground turmeric: 1 tsp
  • ground black pepper: 0.5 tsp
  • cayenne pepper: 0.25 tsp
  • ground cardamom: 0.125 tsp
  • clarified butter (ghee): 2 Tbsp (or more if needed)
  • onion: 1 piece (chopped)
  • tomato paste: 0.25 cup
  • garlic, finely: 4 clove (grated)
  • finely grated ginger: 1 Tbsp (to taste)
  • tomatoes: 1 cup (crushed)
  • coconut milk: 1 can (13 ounce can)
  • chicken broth: 0.5 cup (or as needed)
  • cilantro: 2 Tbsp (fresh; chopped)
  • red pepper flakes: 0.5 tsp
  • salt and ground black pepper: 0 piece (to taste)

Metric Conversion

Stages of cooking

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  1. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
    Chef John's Chicken Tikka Masala Photo 2
  2. 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.
    Chef John's Chicken Tikka Masala Photo 3
  3. 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.
    Chef John's Chicken Tikka Masala Photo 4
  4. Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; sautГ© 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.
    Chef John's Chicken Tikka Masala Photo 5
  5. 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.
    Chef John's Chicken Tikka Masala Photo 6
  6. 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.
    Chef John's Chicken Tikka Masala Photo 7

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