Homemade Chicken Tikka Masala (Authentic)

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 chicken thighs into 2-inch chunks.

Cut red and orange bell peppers into 2-inch chunks.

Cut onion into large chunks to match the size of the chicken and peppers.

Combine onions, bell peppers, and chicken in a bowl.

Add Greek yogurt to the bowl with the chicken and vegetables.

Add garlic-ginger paste, dried fenugreek leaves, and a sprinkle of salt.

Add turmeric, dried coriander, kashmiri chili powder, garam masala, cumin, and the zest and juice of one lime to the mixture.

Mix everything together thoroughly, using hands to coat if desired.

Cover the bowl with plastic wrap and refrigerate for 2 hours or overnight.

Soak cashews and skewers in water while the chicken marinates.

Prepare skewers by threading marinated chicken onto soaked skewers, leaving a handle at the bottom.

Preheat a hot griddle and add the skewers, weighing them down to achieve a char.

Cook until the chicken releases easily from the pan, indicating it has charred properly.

Set skewers aside to rest after achieving char.

Chop shallots into a small dice.

In a Dutch oven over low heat, add neutral oil, bay leaf, cardamom pods, black cardamom pod, cloves, and Indian cinnamon, toasting for 1-2 minutes until fragrant.

Add shallots and a sprinkle of salt, cooking for 8-10 minutes on medium-low until soft and lightly golden brown.

Prepare basmati rice in a rice cooker with water.

Add halved green chili and ginger-garlic paste to the shallots, stirring constantly to prevent burning.

Add kashmiri chili powder, coriander, cumin, turmeric, and garam masala, stirring to toast the spices until fragrant.

Add tomato sauce to the spiced shallots and bring heat back to medium-low, stirring to thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens