Chicken Curry

 

  • 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

  1. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.

  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.

  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.

  4. 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.

  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.

  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.

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