Chicken Tikka Masala

Ingredients:

3 lbs Boneless, Skinless Chicken Thighs
1 T Light Flavored Olive Oil
2 t Kosher Salt
1 t Ground Turmeric
2 t Garam Masala
2 t Ground Cumin
1 t Ground Coriander
1/8 t Ground Cardamom
1/2 t Ground Black Pepper
1 t Smoked Paprika
5/8 t Ground Ginger
1/4 t Crushed Red Pepper Flakes
3 T Clarified Butter (Ghee)
1 Large Onion (or 1 1/2 Medium Onions)
1/4 C Tomato Paste
4 Garlic Cloves, crushed
1 C Crushed Tomatoes
1 13.5 oz Can Coconut Milk (or 1 2/3 C Heavy Cream)
1/2 - 1 C Chicken Broth
2 t Dried Cilantro
Salt, to taste

Directions:

In a small bowl, mix together kosher salt, turmeric, garam masala, cumin, coriander, cardamom, black pepper, smoked paprika, ginger and red pepper flakes.

In a large bowl, toss chicken thighs with light olive oil and spice mixture until evenly coated.

In a very large skillet, melt clarified butter over medium heat. Sear chicken thighs for several minutes on each side until nicely browned. Remove chicken from skillet and reserve.

Add chopped onions to the skillet. Cook, stirring frequently, until onions become tender and translucent. Stir in tomato paste. Cook and stir for 1 minute. Stir in garlic. Cook and stir for an additional minute. Stir in crushed tomatoes and 1/2 C of chicken broth. Cook for several minutes and then stir in coconut milk.

Cut each chicken thigh into three pieces and return chicken to skillet and reduce heat to a simmer. Cook an additional 15 minutes or until chicken is tender. Add additional chicken broth during this time if sauce is too thick.

Salt to taste. Serve over white rice.

Yield: 4-6 Servings

* Adapted from https://foodwishes.blogspot.com/2014/10/chicken-tikka-masala-god-save-curry.html