Prepare chicken: Add chicken, yogurt, garlic, first amounts of ginger, garam masala, cumin, coriander, paprika, salt, pepper, lime juice and first amount of coconut oil to a large bowl and mix to thoroughly combine.
Heat first amount of ghee or butter in a large and deep non-stick pan over medium-high heat. Add chicken in batches and cook for 2-3 minutes per side, until slightly charred. It’s ok if chicken is not fully cooked- it will cook in the sauce later!
Prepare the tikka masala sauce: Reduce pan’s heat to medium and add second amounts of coconut oil and ghee or butter. Once butter or ghee is fully melted, add in onion, garlic and second amount of ginger, and saute for 5-7 minutes, or until fragrant. Stir in turmeric and the second amounts of paprika, coriander, cumin, and garam masala and cook for 2 minutes.
Add tomato paste, tomato sauce, and broth to tikka masala mixture. Bring mixture to a simmer, reduce heat, cover and cook for 15 minutes.
Add chicken to tikka masala sauce along with coconut milk. Simmer for 5 minutes, or until the chicken is cooked through, about 165°F. Serve chicken tikka masala garnished with freshly chopped cilantro and enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.