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Chicken Tikka Masala

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Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tbsp vegetable oil

Spices

  • 2 tsp kosher salt (1.25+ tsp regular salt)
  • 2 tsp garam masala ( or make your own! )
  • 2 tsp ground cumin
  • 1 tsp ground coriander (cilantro)
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne
  • 1/8 tsp ground cardamom

Everything else

  • 2 tbsp ghee/clarified butter ( have some extra handy )
  • 1 medium chopped onion
  • 1/4 cup tomato paste
  • 4 tsp minced garlic cloves (approx 4 large cloves)
  • 1 tbsp finely grated ginger
  • 1 cup crushed tomatoes
  • 13 oz coconut milk, or close to it
  • 1/2 cup chicken broth
  • 2 tbsp fresh coriander/cilantro for garnish
  • 1/2 tsp red pepper flakes
  • salt & pepper to taste

Instructions
 

  • In a large bowl, toss the chicken in the oil.
  • Whisk the "Spices" in a separate bowl, then evenly coat the chicken.
  • Melt the clarified butter on high heat in a heavy-bottom pan, then brown the chicken thighs on all sides, appox 8-10 minutes.
  • Transfer the chicken to a plate, and cut into bite-sized chunks when cool enough to handle.
  • Reduce the heat to medium-high.
  • Stir in the chopped onion, and stir until translucent (approx 5 minutes).
  • Add the tomato paste, and stir until it caramelizes (approx 5 minutes).
  • Add garlic and ginger, and stir until fragrant (approx 1 minute).
  • Add crushed tomatoes, and bring to a boil. Keep scraping the bottom to loosen any brown bits.
  • Stir in coconut milk and chicken broth.
  • Bring to a simmer, reduce heat to med-low.
  • Stir occasionally, and cook until slightly reduced, approx 15 minutes.
  • Add the chicken, and rest of the ingredients, heat to a simmer, and return heat to medium-low.
  • Cook until the chicken is tender (approxc 10-15 minutes).
  • Season with salt& pepper.