From Chicken Recipes by David Nagy · Food & Beverage

Chef John's Chicken

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Tikka Masala 4.8 (613) 437 Reviews 169 Photos 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 - 4 servings
  • 1 ½ 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
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon ground cardamom
  • 2 tablespoons clarified butter (ghee), or more as needed
Tikka Masala Sauce
  • 1 onion, chopped
  • ¼ 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 (or cream for a richer sauce)
  • ½ cup low sodium chicken broth, or as needed
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon red pepper flakes
  • salt and ground black pepper to taste

Directions
  1. Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
  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.
  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.
  4. 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. Add garlic and sauté for 1 minute. Stir in tomato paste and cook until paste caramelizes, about 5 minutes. Stir ginger into tomato-onion mixture; cook until fragrant, about 1 minute.
  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/cream 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. 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.