How To Make Chicken Tikka Masala

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 1.5 lbs of boneless, skinless chicken thighs into bite-sized pieces.

Create a marinade by mixing 1/2 cup plain yogurt, 1 tbsp minced garlic, 2 tsp ginger, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp chili powder, and 1 tsp salt.

Add chicken to the marinade, coat well, and let marinate for at least 1 hour in the fridge.

Preheat the oven to 500°F.

Skewer the marinated chicken thighs onto metal or soaked wooden skewers.

Line a 9x13 dish with foil and prop the skewers up in the dish.

Bake the chicken in the oven at 500°F for 15 minutes, optionally broiling at the end for more char.

In a large skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium heat.

Sauté 1 finely diced onion until translucent.

Add 2 tbsp garlic, 1 tbsp ginger, 2 tsp garam masala, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp paprika, 1 tsp salt, and 1/4 tsp cayenne pepper; stir until fragrant.

Add 14 oz of tomato puree and 3/4 cup water; stir and let simmer for a few minutes.

Add 1 cup of heavy cream to the sauce and stir until combined, changing the color to orange.

Add the cooked chicken from the skewers into the sauce, stirring to coat.

Serve with basmati rice and garnish with freshly chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens