Ingredients
675 g skinless, boneless chicken thighs
15 ml vegetable oil
10 g kosher salt
10 g garam masala
10 g ground cumin
5 g ground coriander
5 g smoked paprika
5 g ground turmeric
2.5 g ground black pepper
1.25 g cayenne pepper
0.625 g ground cardamom
30 g clarified butter (ghee)
1 onion, chopped
60 ml tomato paste
4 cloves garlic, finely grated
15 ml finely grated ginger
240 ml crushed tomatoes
1 can (370 ml) coconut milk
120 ml chicken broth
30 g chopped fresh cilantro
2.5 g red pepper flakes
salt and ground black pepper to taste
Directions
Step 1
Start by placing the chicken in a bowl and drizzling it with vegetable oil. Toss to coat the chicken evenly.
Step 2
In a small bowl, whisk together salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom. Sprinkle the mixture over the chicken and coat the chicken evenly.
Step 3
In a large skillet, melt the clarified butter over high heat. Cook the chicken thighs in the hot butter until they are browned on all sides (about 5-10 minutes). Transfer the chicken to a plate and allow it to cool before cutting it into bite-sized pieces.
Step 4
To make the sauce, use the same skillet with the chicken drippings. Sauté the chopped onion until it softens and turns translucent (about 5-6 minutes). Add the tomato paste and cook until it caramelizes (about 5 minutes). Stir in the grated garlic and ginger, and cook until fragrant (about 1 minute).
Step 5
Pour the crushed tomatoes into the skillet and bring to a boil, scraping off the browned bits from the bottom. Add the coconut milk and chicken broth, and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the flavors blend and the sauce is slightly reduced (about 15 minutes).
Step 6
Stir the chicken and any accumulated juices into the sauce. Add the cilantro and red pepper flakes, then bring to a simmer. Reduce the heat to medium-low and cook until the chicken is cooked through and tender (10-15 minutes). Season with salt and black pepper.