Cheap Chicken Tikka Masala

Ingredients

• 240 g Full‑fat plain yogurt (Use plain, unsweetened yogurt; Greek yogurt works too)
• 6 g Kosher salt (Approximately 2 teaspoons)
• 20 g Garam masala (1¼ tbsp for the marinade + 1 tbsp for the sauce)
• 3 g Paprika (1 teaspoon)
• 8 pcs Garlic cloves (5 cloves for the marinade, 3 cloves thinly sliced for the sauce)
• 40 g Fresh ginger (Two 2‑inch pieces; one grated for the marinade, one sliced for the sauce)
• 900 g Boneless, skinless chicken thighs (Trim excess fat; about 2 lb)
• 30 ml Vegetable oil (Enough to coat the bottom of the pan (≈2 tbsp))
• 150 g Yellow onion (1 large, sliced)
• 2 g Cayenne pepper (≈½ teaspoon; adjust for heat)
• 9 g Granulated sugar (2 teaspoons)
• 425 g Crushed tomatoes (One 15‑oz (½‑kg) can)
• 240 ml Heavy whipping cream (1 cup)
• 15 g Fresh cilantro (Optional garnish, chopped)

Instructions

1. Make the yogurt‑spice marinade

   In a large bowl combine 240 g full‑fat yogurt, 6 g kosher salt, 11 g garam masala, 3 g paprika, the 5 minced garlic cloves, and the grated ginger. Stir until smooth, then add the chicken thighs and toss to coat evenly.

   Time: PT5M

2. Marinate

   Cover the bowl and let the chicken sit at room temperature for 10 minutes, or refrigerate overnight for deeper flavor.

   Time: PT10M

3. Prep aromatics for the sauce

   Thinly slice 1 large yellow onion, slice another 2‑inch piece of ginger, and thinly slice 3 garlic cloves.

   Time: PT5M

4. Sear the chicken

   Heat 2 tbsp vegetable oil in the large sauté pan over medium‑high until the oil just starts to smoke. Working in batches, add the marinated chicken and sear 2‑3 minutes per side until browned. Transfer the browned pieces to a plate.

   Time: PT8M

   Temperature: Medium‑high

5. Sauté the aromatics

   Add a splash more oil if the pan looks dry. Reduce heat to medium and add the sliced onion, sliced ginger, and sliced garlic. Season lightly with salt and sauté 3‑5 minutes, stirring, until softened.

   Time: PT5M

   Temperature: Medium

6. Build the spice base

   Stir in 3 g paprika, 2 g cayenne pepper, 9 g garam masala, and 9 g granulated sugar. Cook, stirring constantly, for about 2 minutes until the mixture is fragrant.

   Time: PT2M

   Temperature: Medium

7. Add tomatoes and reduce

   Pour in the 425 g crushed tomatoes, bring to a gentle boil, then reduce to a simmer for 5 minutes, allowing the sauce to thicken slightly.

   Time: PT5M

   Temperature: Medium

8. Blend the sauce

   Transfer the sauce to a blender (or use an immersion blender) and blend on high until completely smooth.

   Time: PT3M

9. Simmer chicken in sauce

   Return the blended sauce to the pan, add the seared chicken pieces, and simmer on low heat, stirring occasionally, for 10 minutes or until the chicken is cooked through and tender.

   Time: PT10M

   Temperature: Low

10. Finish with cream

    Stir in 240 ml heavy whipping cream, increase heat to medium‑low, and reduce for 7‑8 minutes, stirring occasionally, until the sauce is thick, glossy, and coats the back of a spoon.

    Time: PT8M

    Temperature: Medium‑low

11. Serve

    Remove from heat, garnish with chopped cilantro if desired, and serve hot over steamed rice or with naan.

    Time: PT2M

Nutrition Facts

Calories

750

Protein

49 g

Carbohydrates

9 g

Fat

48 g

Fiber

1.2 g