Ingredients
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1 ½ pounds skinless, boneless chicken thighs
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1 tablespoon vegetable oil
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2 teaspoons kosher salt
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2 teaspoons garam masala
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1 teaspoon smoked paprika
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1 teaspoon ground turmeric
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½ teaspoon ground black pepper
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¼ teaspoon cayenne pepper
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⅛ teaspoon ground cardamom
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2 tablespoons clarified butter (ghee), or more as needed
Tikka Masala Sauce:
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1 onion, chopped
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¼ cup tomato paste
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4 cloves garlic, finely grated
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1 tablespoon finely grated ginger, or more to taste
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1 cup crushed tomatoes
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1 (13 ounce) can coconut milk
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½ cup chicken broth, or as needed
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2 tablespoons chopped fresh cilantro
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½ teaspoon red pepper flakes
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salt and ground black pepper to taste
Directions
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Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
Dotdash Meredith Food Studios
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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.
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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.
Dotdash Meredith Food Studios
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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. 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.
Dotdash Meredith Food Studios
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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.
Dotdash Meredith Food Studios
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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.
Dotdash Meredith Food Studios
Recipe Tips
You can substitute tomato purée for crushed tomatoes if desired.
You can use 1 2/3 cups heavy whipping cream instead of coconut milk.
Nutrition Facts (per serving)
| 625 | Calories |
| 48g | Fat |
| 19g | Carbs |
| 34g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 625 | |
| % Daily Value * | |
| Total Fat 48g | 62% |
| Saturated Fat 27g | 136% |
| Cholesterol 122mg | 41% |
| Sodium 1325mg | 58% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 5g | 18% |
| Total Sugars 5g | |
| Protein 34g | 67% |
| Vitamin C 18mg | 20% |
| Calcium 100mg | 8% |
| Iron 7mg | 41% |
| Potassium 985mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
