Chicken Tikka Masala


  • 2 lbs boneless skinless chicken thighs (or breasts)
  • 30g? Chicken Tikka Masala Spice Mix
  • 2–3 tbsp clarified butter
  • 1 yellow onion
  • 14 cup tomato paste
  • 4 cloves garlic
  • 12″ ginger root
  • 1 cup crushed tomatoes
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • optional: lime and parsley for garnish



  • Make or weigh out spice blend
  • Cut chicken into ~2″ chunks
  • Place the chicken pieces in a medium mixing bowl
    • Drizzle with oil and the spice mix
    • Use your hands to make sure the chicken is thoroughly coated
    • optional: Refrigerate the spiced chicken pieces until ready, up to 12 hours
  • Dice onion into large pieces (~1″)
  • Peel garlic
  • Peel ginger and mince finely
  • Open can of tomatoes
  • Make clarified butter

Make the curry

  • Add clarified butter to a stick skillet on high heat
  • Add the chicken and cook until it’s nicely browned and the spices are toasted
  • Transfer the browned chicken back to the mixing bowl to rest
  • Add the onion to the pan and cook until translucent
  • Add tomato paste and cook until the tomato paste caramelizes
  • Add crushed garlic and ginger and cook for another minute
  • Add the crushed tomatoes
  • Add the coconut milk and chicken broth
  • Bring to a simmer for ~15 minutes
  • Meanwhile, cut up the chicken pieces
  • When ready, add the chicken pieces
  • Simmer for 10–15 minutes
  • Taste and adjust seasoning