Chicken Tikka Masala Recipe!

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.

Introduce the recipe and discuss important seasonings: coriander powder, garam masala, and red chili powder.

Use bone-in chicken thighs (or boneless skinless thighs/breasts) for juiciness.

Add 1 cup of full-fat yogurt to a bowl.

Mix in 1 teaspoon of garlic, 1 teaspoon of ginger, 1 tablespoon of garam masala, and a hefty pinch of salt.

Squeeze in the juice of a small lemon (or half if larger) and mix well.

Put on gloves to avoid staining from the garam masala and mix the marinade thoroughly into the chicken.

Cover the chicken and refrigerate for at least 3 hours, up to 4-5 hours.

Chop 2 small onions (or 1 large/medium onion) and set aside.

Heat 1/3 to 1/4 cup of oil in a wok or pan until hot.

Brown the chicken thighs in batches (3 at a time) to avoid overcrowding, aiming for color without fully cooking them.

Once browned, set the chicken aside and scrape up any seasoning left in the pan.

Add chopped onions to the pan and 1 to 2 tablespoons of butter to help caramelize them.

Cook the onions until they are past translucent but not golden brown, allowing the water in the onions to lift the seasoning from the pan.

Add 1 teaspoon of ginger and garlic to the onions and mix, cooking for 2-3 minutes while stirring to prevent burning.

Add 1/2 teaspoon turmeric powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1 teaspoon garam masala to the onions and cook for about 5 minutes to bring the seasonings to life.

Pour in 2 cups of strained tomato sauce and let it cook for about 10 minutes until thickened, but not overly so.

After 10 minutes, add 1 teaspoon of red chili powder to the sauce and mix well, explaining the reason for adding it later to avoid burning.

Finally, add 1 cup of heavy cream to the sauce, mixing thoroughly to create the tikka masala sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens