Chicken Tikka Masala

This recipe is based on https://www.allrecipes.com/recipe/239867/chef-johns-chicken-tikka-masala/.

When browning the chicken, how much you want to brown is up to you. I generally work in small batches so I may only brown 2/3 of the chicken. You should brown at least one bactch to develop some flavor and toast the spices in the pot to cook the onions in. I just do as much as I can in the time that I cut the onions and grate the ginger and garlic. Speaking of grating the ginger and garlic, I use a microplane (like https://www.amazon.com/dp/B00151WA06/ref=twister_B07GQFZY9R?_encoding=UTF8&psc=1). For the ginger I don't even peel it, just keep rubbing it on the microplane until you get what you need. For the garlic, I just give it a light crush and then rub it on the microplane I also do not peel and just rub it on the microplane and paper comes right off.

I like mixing the spices in a separate bowl because it makes it easier to mix in the chicken. Plus I don't count it as dirtying another bowl since you can just rinse it out with water and call it clean. When mixing the spices into the chicken I just use my hands as that seems to be the easiest method. I actually cook this in my pressure cooker and cook on high pressure for 20 minutes, but ~40 minutes on just a normal simmer should be fine. We serve it over our classic "Cauliflower" rice along with some steamed broccoli.

Ingredients:

• 3 pounds skinless, boneless chicken thighs
• 4 tsp kosher salt
• 4 tsp garam masala
• 4 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 tsp ground black pepper
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1/8 teaspoon ground cardamom
• 1/4 cup coconut oil
• 2 onion, diced 
• 1 can tomato paste
• 8 cloves garlic, finely grated
• 2 tablespoons finely grated ginger, or more to taste
• 1 can crushed tomatoes
• 2 (13 ounce) cans coconut milk
• 1 cup water to rinse the cans
• 1/4 cup chopped fresh cilantro
• 1 teaspoon red pepper flakes
• salt to taste

Directions:

1. Mix all of the spices (kosher salt, garam masala, cumin, coriander, paprika, black pepper, tumeric, cayenne pepper, cardamom) together in a small bowl.
2. Add chicken to a large bowl, add the spices, and mix.
3. Heat a large pot over medium high and add coconut oil.
4. Brown chicken in batches and set aside.
5. While chicken is browning, dice the onion and grate the ginger and garlic.
6. Leaving all of the fat in the pot add the onion and cook until softened, about 5 minutes.
7. Add tomato paste and cook until it starts to stick on the bottom of the pot, about 3 minutes.
8. Add ginger and garlic and cook for 1 minute while stirring.
9. Add crushed tomatoes, coconut milk, and water from rinsed cans.
10. Add chicken and bring to a simmer.
11. Simmer for ~40 minutes or until chicken is fork tender and easily breaks apart.
12. Add cilantro, red pepper flakes, and salt if needed.
13. Serve over rice