ChickenTikkaMasala

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Ingredients

• Skinless, boneless chicken thighs
• 1 onion, chopped
• 1 rounded tbsp finely grated peeled ginger
• 1 cup crushed tomatoes or tomato puree
• 1/4 cup tomato paste
• 4 garlic cloves, finely grated
• 1 can coconut milk
• 1 cup crushed tomatos / tomato puree
• 1/2 to 1 cup chicken broth
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons freshly chopped cilantro/corriander
• 2 or 3 tablespoons clarified butter

Spice Blend

• 2 teaspoons garam masala
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 1 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 tsp cayenne pepper
• 1/8 teaspoon ground cardamom

Steps

• Mix in spice blend with chicken in a bowl and 1 Tablespoon vetable oil
• Pan on high heat. Add the clarified butter and brown the chicken on both sides
• Pan on medium-high heat. Add onions to the same pan. 5-6 minutes or until the onions turn translucent
• Add the tomato paste, cook for 5-6 minutes
• Add the garlic and ginger, cook for 1 minutes
• Add the crushed tomatos/tomato puree, deglase the pan
• Add the coconut milk, stir it in, add the chicken stock, bring to simmer, adjust to medium low, 15 minutes
• Cut up the chicken into bite size pieces. Chop some corriander
• Add the red chilli flakes, chicken and corriander
• Simmer for 10 -15 minutes
• Serve with steamed rice

https://www.youtube.com/watch?v=NshiJSNBWNs

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