Coconut Chicken Tikka Masala Recipes

Steps:

• Spray 5-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place chicken, coriander, paprika, salt and red pepper. Seal bag; shake to coat chicken with spices. In 12-inch skillet, heat oil over medium-high heat. Add half of the chicken; cook 5 minutes, turning once, until lightly browned. Remove chicken to slow cooker. Repeat with remaining chicken.
• Add coconut milk to skillet, stirring to loosen browned bits. Pour into slow cooker. Add onion, garlic, gingerroot, cumin, garam masala, turmeric, tomatoes and whipping cream; stir.
• Cover; cook on Low heat setting 4 hours. Stir in cilantro. Serve chicken and sauce with rice and lime wedges.

Steps:

• Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.
• Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.
• Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.
• Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.
• Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
• Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.