Chef John's version of Chicken Tikka Masala is a perfect blend of tender chicken and aromatic spices in a velvety coconut-tomato sauce.

Ingredients List

• 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

Tikka Masala Sauce Ingredients:

• 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

Step-by-Step Instructions

Prepare all ingredients. Place the chicken in a bowl and drizzle vegetable oil over it. Toss to coat the chicken evenly.

Heat clarified butter in a large, heavy skillet over high heat. Brown the chicken thighs on all sides, about 5 to 10 minutes. Remove the chicken and transfer it to a plate. Once cool enough, cut into bite-sized pieces.

To make the sauce: Place the skillet with the chicken drippings over medium-high heat. Add the onion and sauté until softened and translucent, about 5 to 6 minutes. Stir in the tomato paste and cook until it caramelizes, approximately 5 minutes. Add garlic and ginger to the tomato-onion mixture and cook until fragrant, about 1 minute.

Add crushed tomatoes to the skillet, bringing the mixture to a boil while scraping up the browned bits from the bottom with a wooden spoon. Pour in the coconut milk and chicken broth, bring to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the flavors meld and the sauce slightly thickens, about 15 minutes.

Stir the chicken and its juices into the sauce. Add cilantro and red pepper flakes, then bring the mixture to a simmer. Reduce the heat to medium-low and cook until the chicken is tender and fully cooked, about 10 to 15 minutes. Season with salt and black pepper to taste.

Cooking Tips

Nutritional Information (per serving)