Ingredients: |
Ingredients: 1 1/2 pounds skinless, boneless chicken
1 tablespoon vegetable oil
1 teaspoons salt
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cardamom
2 tablespoons clarified butter (ghee), or
more as needed
1 onion, chopped
1/4 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
1/2 cup chicken broth, or as needed (didn't need)
1/2 teaspoon red pepper flakes
salt and ground black pepper to taste
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Directions: |
Directions:1. Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
2. Whisk 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.
3. Melt clarified butter in a large, heavy skillet over high heat. Cook chicken in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate.
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.
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.
6. Stir chicken, any accumulated juices from the chicken, 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. |
This recipe for Chef John's Chicken Tikka Masala is from