How to make | Chicken Tikka Masala | Without base gravy

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk reduces calories while adding creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based alternative with lower cost.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar tang with more protein.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is often more accessible and affordable.

Cut 1 medium onion roughly and set aside.

Cut 3 tomatoes and set aside.

Add 3 green chilies, 1 tablespoon garlic, and 1 tablespoon ginger to the mix.

Add 3 tablespoons of tomato puree.

Add 1 teaspoon of ground turmeric powder, 1 teaspoon of ground cumin powder, 1 teaspoon of ground Kashmiri chili powder, and 1 teaspoon of ground coriander.

Add a handful of fresh coriander and a handful of cashews for seasoning.

Add 1 teaspoon of salt and 2 tablespoons of cooking oil to the mixture.

Pour in 2 cups of boiling water and turn on the gas to medium heat.

Let the mixture boil for 30 to 45 minutes until everything is soft and tender, adding more water if it becomes too thick.

Once cooked, turn off the gas and let it cool down before blending until smooth with a stick blender or regular blender.

Melt 2 tablespoons of ghee in a pan over low heat.

Add 1 tablespoon of ground almond powder and 1 tablespoon of sugar to the ghee and toast it.

Add the portion of chicken tikka to the pan and mix well.

Add 2 cups of the blended gravy to the pan.

Stir in 2 tablespoons of Greek yogurt and 0.5 cup of cream.

Allow the mixture to simmer until it reaches a thick consistency and the oil separates from the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens