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How to Make Chef John's Chicken Tikka Masala - A Step-by-Step Guide

Chef John's Chicken Tikka Masala is a classic Indian dish that has gained widespread popularity around the world. This delicious and aromatic dish is made with tender pieces of marinated chicken that are cooked in a rich and creamy tomato-based sauce. The combination of bold spices, succulent chicken, and creamy sauce makes this dish a favorite among both home cooks and restaurant-goers alike.

Originating in the Indian subcontinent, Chicken Tikka Masala has become a staple in Indian c...

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Ingredients

  • 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

Information

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4

  • Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    625 cal.

    • Total Fat: 48g
    • Saturated Fat: 27g
    • Cholesterol: 122mg
    • Sodium: 1325mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 34g
    • Vitamin C: 18mg
    • Calcium: 100mg
    • Iron: 7mg
    • Potassium: 985mg

    Categories

    Indian recipes
    Chicken recipes
    Spicy recipes
    Curry recipes
    Main recipes