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.
Ingredients
Tikka Masala Sauce
- 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
- 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
- 1/8 teaspoon ground cardamom
- 2 tablespoons clarified butter (ghee), or more as needed
Directions
Step 1
Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
Step 2
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.
Step 3
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.
Step 4
Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; saut? 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.
Step 5
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.
Step 6
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.
Chef’s Note:
You can substitute tomato pur?e for crushed tomatoes, if desired. You can also use 1 2/3 cups heavy whipping cream instead of coconut milk.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 625 | |
% Daily Value * | |
Total Fat48g | 62% |
Saturated Fat27g | 136% |
Cholesterol122mg | 41% |
Sodium1325mg | 58% |
Total Carbohydrate19g | 7% |
Dietary Fiber5g | 18% |
Total Sugars5g | |
Protein34g | |
Vitamin C18mg | 89% |
Calcium100mg | 8% |
Iron7mg | 41% |
Potassium985mg | 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.
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