The Tastiest Chicken Tikka Masala I've Ever Eaten

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.

Start by deciding whether to use chicken breast or thighs; today, using thighs for dark meat.

Prepare the first marinade with lemon juice, Kashmir chili powder, salt, and ginger and garlic paste.

Mix the first marinade well with the chicken thighs cut into pieces.

Let the first marinade sit for about 15-20 minutes, or longer if possible.

For the second marinade, heat avocado oil in a pan on high heat, then turn off the heat.

Add ginger garlic paste to the hot oil and mix.

Stir in garam masala and turmeric into the oil and mix well.

Let the oil mixture cool down before adding it to the chicken.

Add plain yogurt to the chicken and the cooled oil mixture, and mix thoroughly.

Let the chicken marinate for at least 1 hour, preferably longer.

While the chicken marinates, prepare the naan dough by mixing yeast and sugar in lukewarm water and letting it activate for 10 minutes.

Add avocado oil, one whole egg, and yogurt to the activated yeast mixture and whisk until smooth.

In a separate bowl, combine all-purpose flour and salt, make a well in the center, and pour in the wet mixture.

Bring the dough together using a whisk, then knead for about 5 minutes until slightly sticky and smooth.

Place the dough in a lightly oiled bowl and cover with a damp kitchen towel; let it rise for 40 minutes to 1 hour.

After the dough has risen, roll it into a log shape and cut into 8 pieces.

Flour the work surface and shape each piece into naan, about an eighth of an inch thick.

Heat a dry pan over medium-high heat and cook each naan until it bubbles, flipping once.

After cooking, brush the naan with cilantro garlic butter made by melting butter, adding chopped garlic, and cooking for 3 minutes on low heat, then mixing in chopped cilantro.

Season the naan with flaky sea salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens