$2 Chicken Tikka Masala | But Cheaper

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based option, while chickpeas offer a budget-friendly protein.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories, while the milk and cornstarch mix is cost-effective.

In a large bowl, combine 240 grams of full fat yogurt, 6 grams of kosher salt, 11 grams of garam masala, 3 grams of paprika, 5 cloves of finely chopped garlic, and a 2-inch knob of grated fresh ginger. Mix until thoroughly combined.

Cut 900 grams of boneless skinless chicken thighs into pieces and mix with the yogurt mixture. Allow to sit for 10 minutes at room temperature or ideally overnight in the fridge.

Heat a large sauté pan over medium-high heat and add enough vegetable oil to coat the bottom.

Once the oil is nearly smoking, add the marinated chicken in batches and sear for 2-3 minutes per side until browned. Remove the chicken from the pan.

Lower the heat to medium and add a sliced large yellow onion, a 2-inch piece of thinly sliced ginger, and 3 cloves of thinly sliced garlic. Season lightly with salt and sauté for 3-5 minutes until softened.

Add 3 grams of cayenne powder, 9 grams of granulated sugar, and 11 grams of garam masala to the onion mixture and sauté until fragrant.

Add a 425-gram can of crushed tomatoes to the pan and let it reduce for 5 minutes.

Pour the mixture into a blender and blend until smooth. Return the blended mixture to the pan and bring to a simmer.

Add the seared chicken back to the pan and simmer for 10 minutes, stirring occasionally until the chicken is cooked through.

Stir in 240 milliliters of heavy whipping cream and reduce for 7-8 minutes until thickened. Season with salt as needed.

Serve next to steamed rice and garnish with cilantro if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens