How to make restaurant-style 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.

In a mixing bowl, add ginger-garlic paste, yogurt, turmeric powder, chili powder, garam masala, coriander powder, and salt. Mix well.

Add vegetable oil to the mixture and mix again.

Add diced chicken to the marinade and coat it well. Leave it to rest for 2 hours.

Place the marinated chicken on a baking tray and put it into the oven at 200 degrees Celsius for about 15 minutes.

In a heavy-bottomed pan, add some oil and add cinnamon, cloves, and green cardamom. Fry them on a gentle flame for 2 minutes.

Add finely chopped onions and fry them on high heat for 4-5 minutes.

Lower the heat and let the onions fry on low heat for 10-12 minutes until they are browned, sprinkling some salt to help them cook faster.

Once browned, add ginger-garlic paste and cook until the raw flavors are gone.

Add turmeric powder, coriander powder, chili powder, and garam masala. Fry for 30 seconds, ensuring the heat is low to avoid burning.

Add a splash of water to avoid burning of spices.

Increase the heat to medium and add finely chopped tomatoes. Mash and stir until they are softened and almost disappear, which takes about 10 minutes.

Add half a cup of water and mix everything together. Lower the heat again and add yogurt, stirring for 5 minutes to prevent splitting.

Add the chicken tikka into the curry base along with half a cup of water. Cover and let it simmer for 5-7 minutes.

Uncover the pan and prepare to add diced peppers and onions. Heat up another pan on high heat and toss the diced peppers and onions until scorched.

Add the cooked peppers and onions into the curry and stir well.

Garnish with chopped coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens