Chef John's Chicken Tikka Masala

Ingredients

• 1 � pounds skinless, boneless chicken thighs 1 tablespoon vegetable oil
• 2 tsp kosher salt 2 teaspoons garam masala 2 teaspoons ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika 1 teaspoon ground turmeric

Instructions

1. 1

   � teaspoon ground black pepper � teaspoon cayenne pepper teaspoon ground cardamom 2 tablespoons clari ed butter (ghee), or more as needed Tikka Masala Sauce: 1 onion, chopped � cup tomato paste 4 cloves garlic, nely grated 1 tablespoon nely grated ginger, or more to taste 1 cup crushed tomatoes 1 (13-ounce) can coconut milk � cup chicken broth, or as needed 2 tablespoons chopped fresh cilantro � teaspoon red pepper akes salt and ground black pepper to taste Place chicken in a bowl.

2. 2

   Drizzle vegetable oil over chicken; toss to coat.

3. 3

   Whisk together salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom in a small bowl.

4. 4

   Sprinkle over chicken and turn to coat evenly.

5. 5

   Melt clari ed butter in a large, heavy skillet over high heat.

6. 6

   Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes.

7. 7

   Transfer chicken to a plate.

8. 8

   W hen cool enough to handle, cut chicken into bitesized pieces.

9. 9

   Make sauce: Place the skillet with chicken drippings over medium-high heat.

10. 10

    Stir onion into the skillet; saut� until onion softens and turns translucent, 5 to 6 minutes.

11. 11

    Stir in tomato paste and cook until paste caramelizes, about 5 minutes.

12. 12

    Stir garlic and ginger into tomato-onion mixture; cook until fragrant, about 1 minute.

13. 13

    Pour crushed tomatoes into the skillet.

14. 14

    Bring to a boil while scraping the browned bits of food o of the bottom of the skillet with a wooden spoon.

15. 15

    Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until avors blend and sauce is slightly reduced, about 15 minutes.

16. 16

    Stir chicken and any accumulated juices into sauce.

17. 17

    Add cilantro and red pepper akes; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes.

18. 18

    Season with salt and black pepper.