Chicken tikka masala is usually made with heavy cream but I like to use coconut milk instead its subtle sweetness works beautifully with the spices in the dish Serve with steamed rice
Prep Time
1 hr 10 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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
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
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.
