Chef Johns Chicken Tikka Masala

I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it’s actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.

INGRIDIENT

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

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

½ cup chicken broth, or as needed

2 tablespoons chopped fresh cilantro

½ teaspoon red pepper flakes

salt and ground black pepper to taste

DIRECTION

Step: 1

Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.

Step: 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. Season chicken with spice mixture and turn to coat evenly.

Step: 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-size pieces.

Step: 4

Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.

Step: 5

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. 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.

Step: 6

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. Season with salt and black pepper.

NUTRITION FACT

Per Serving: 625 calories; protein 33.5g; carbohydrates 19.2g; fat 48.2g; cholesterol 122.4mg; sodium 1325.2mg.

Preparing your food in advance can be best to feel enjoyable when you do it with your likely music in the background , a soothing beverage of choice or even a partner. It is helpful to write every step you fell right to create the meal , which may include all of it from your kitchen cupboard and utensils to your ingredients . Be sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right kitchen tools is just as important as having the right ingredients . This includes all of from pots, pans, bowls and utensils to those core of items that are easy to forget, such as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner dish are a must-have for any home chef.

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