Recipes Cuisine Asian Indian Chef John's Chicken Tikka Masala 4.8 (562) 403 Reviews 164 Photos 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. By Chef John Updated on January 31, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 164 164 164 164 Prep Time: 25 mins Cook Time: 45 mins Total Time: 1 hr 10 mins Servings: 4 Jump to Nutrition Facts Ingredients 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: 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 Directions Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat. 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. 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. 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. 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 Chef's Note: You can substitute tomato purée for crushed tomatoes, if desired. You can also use 1 2/3 cups heavy whipping cream instead of coconut milk. I Made It Print Nutrition Facts (per serving) 625 Calories 48g Fat 19g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 625 % Daily Value * Total Fat 48g 62% Saturated Fat 27g 136% Cholesterol 122mg 41% Sodium 1325mg 58% Total Carbohydrate 19g 7% Dietary Fiber 5g 18% Total Sugars 5g Protein 34g Vitamin C 18mg 89% Calcium 100mg 8% Iron 7mg 41% Potassium 985mg 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved