Chicken Tikka Masala That Beats Any Takeout!

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 marinating 1 kg of boneless chicken chunks with 1 tsp garlic paste, 1 tsp ginger paste, 1/2 tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp coriander seed powder, 1 tsp cumin seed powder, 1 tsp homemade garam masala, 3/4 cup yogurt, 2 tbsp mustard oil, 1 tsp chaat masala, 1 tsp kasuri methi, salt to taste, and juice of 1/2 lemon. Mix well and massage the chicken pieces. Set aside to rest.

In a pan, heat 3 tbsp peanut oil and add 1 tbsp butter. Once the butter is melted, add 3 finely chopped onions and sauté until they are translucent and not browned.

Add 1 tbsp garlic paste and 1 tbsp ginger paste to the onions and sauté for 1 minute.

Stir in 1/2 tsp turmeric powder, 2 tbsp red chili powder, 1 tbsp coriander powder, 1 tsp cumin seed powder, and 1 tsp garam masala powder. Sauté for a few seconds.

Add 5 blanched and pureed tomatoes to the pan along with 1/4 cup of the water used to blanch the tomatoes. Season with salt to taste. Cover and cook the gravy for 4 to 5 minutes on medium to low flame.

While the gravy is cooking, prepare the chicken tikka. If you don’t have a tandoor, you can cook the chicken directly on a tava. Add the marinated chicken to the tava and cook for 5 to 7 minutes, adding a little water if needed to prevent sticking.

Once the chicken is cooked, burn a piece of live coal to add a smoky flavor. Shut off the flame and add 1/4 cup of cream to the gravy. For vegetarians, suggest adding tandoori mushrooms, tandoori aloo, or tandoori paneer instead of chicken.

Add the cooked chicken tikka to the gravy, or alternatively, add the gravy to the chicken tikka. Cook together for another 3 to 4 minutes.

To serve, drizzle some cream over the chicken tikka masala, sprinkle with kasuri methi, a little chaat masala, freshly chopped coriander, ginger julienne, sliced green chilies, and finely sliced onion. Finish with a drizzle of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens