Chicken Tikka Masala
  1. Drizzle the chicken thighs with vegetable oil and season with salt, black pepper, turmeric, garam masala, cumin, coriander, cayenne, smoked paprika, and ground cardamon. Mix well to coat the chicken evenly.

  2. Heat clarified butter in a skillet over high heat and brown the chicken thighs on both sides. Remove the chicken to a bowl and set aside.

  3. Reduce the heat to medium-high and sauté the chopped onion in the same skillet for 5-6 minutes until softened and translucent.

  4. Add the tomato paste and cook for 5-6 minutes, stirring frequently, until it starts to caramelize.

  5. Add the crushed garlic and grated ginger and cook for 1 minute.

  6. Deglaze the pan with the crushed tomatoes or tomato puree, scraping up any browned bits from the bottom.

  7. Pour in the coconut milk and chicken stock, bring to a simmer, and let cook for 15 minutes, stirring occasionally.

  8. Cut the browned chicken thighs into bite-sized pieces and add them to the sauce, along with any accumulated juices.

  9. Simmer for an additional 10-15 minutes, until the chicken is tender.

  10. Stir in the hot red chili flakes and fresh chopped cilantro.

  11. Serve the chicken tikka masala over white rice, garnished with additional cilantro and lime wedges.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

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