Chicken Thigh Tikka Masala

• 84
  1 1/2 cups white basmati rice, rinsed

  Basmati Rice84$22.99Buy from Banyan Botanicals
• 3 1/2 cups water, divided
• 1 1/2 tsp salt, divided
• 96
  1 2/3 lb boneless chicken thighs, cut into 1-inch pieces

  Pasture Raised Chicken Thighs, Boneless96$19.45Buy from Grass Roots Farmers' Cooperative
• 1/2 tsp black pepper
• 95
  2 tbsp ghee

  Australian Certified Organic Grass-fed Ghee95$20.00Buy from OMGhee
• 90
  1 1/2 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 85
  1 1/2 tbsp garam masala

  Garam Masala, Certified Organic85$7.30Buy from Pure Indian Foods
• 90
  1 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 82
  1/2 tsp ground turmeric

  Organic Turmeric82$14.00Buy from Smith & Truslow
• 92
  2 tbsp tomato paste

  Bionaturae, Organic Tomato Paste, 7 oz (200 g)92$3.29Buy from Vitacost
• 78
  1 1/2 cups crushed tomatoes

  Bianco Di Napoli Organic Crushed Tomatoes - 28 OZ78$11.42Buy from Juneau Natural
• 88
  1 cup coconut milk

  Ceres Organics Coconut Milk - 400ml88$3.00Buy from L'Organic

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1. 1

   In a medium saucepan, combine the rinsed white basmati rice, 3 cups of water, and 1/2 teaspoon of salt. Bring to a boil over high heat, then immediately cover, reduce heat to low, and cook undisturbed for 15 minutes. Remove from heat and keep covered for 5 minutes before fluffing with a fork.

2. 2

   While the rice cooks, pat the cut boneless chicken thighs dry and season evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

3. 3

   Melt the ghee in a wide, deep skillet over medium-high heat. Add the chicken pieces in an even layer and sear undisturbed for 4 minutes until golden on the bottom, then flip and cook for 2 minutes before transferring to a plate.

4. 4

   Lower the skillet heat to medium. Add the minced garlic, ground ginger, garam masala, ground cumin, ground turmeric, and tomato paste, stirring constantly for 1 minute until deeply fragrant and lightly toasted.

5. 5

   Pour in the crushed tomatoes and the remaining 1/2 cup of water, scraping up any caramelized bits from the skillet floor. Simmer gently for 3 minutes to blend the aromatics.

6. 6

   Pour the coconut milk into the skillet and return the seared chicken thighs along with any resting juices. Simmer uncovered over medium-low heat for 8 minutes until the chicken reaches 165°F (74°C) and the curry sauce turns thick and velvety.

7. 7

   Adjust salt or black pepper to taste, and ladle the chicken thigh tikka masala generously over warm portions of fluffy basmati rice.