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

Ingredient Substitutions

• Instead of Full‑fat plain yogurt: Greek yogurt, sour cream
• Instead of Kosher salt: Table salt (use less)
• Instead of Garam masala: DIY garam masala blend
• Instead of Paprika: Smoked paprika
• Instead of Garlic cloves: Garlic paste (½ tsp)
• Instead of Fresh ginger: Ground ginger (¼ tsp)
• Instead of Boneless, skinless chicken thighs: Chicken breast (will be drier)
• Instead of Vegetable oil: Canola oil, ghee
• Instead of Yellow onion: White onion
• Instead of Cayenne pepper: Red pepper flakes
• Instead of Granulated sugar: Honey (½ tsp)
• Instead of Crushed tomatoes: Diced tomatoes (blend)
• Instead of Heavy whipping cream: Half‑and‑half (will be less rich)
• Instead of Fresh cilantro: Parsley

Equipment Needed

• Large mixing bowl
• Whisk or spoon
• Chef's knife
• Cutting board
• Microplane or fine grater
• Large sauté pan / deep skillet
• Measuring spoons
• Blender
• Spatula / wooden spoon
• Ladle (optional)

Critical Steps — Do Not Skip

• Marinating the chicken in yogurt and spices (Step 1‑2)
• Properly searing the chicken to develop flavor (Step 4)
• Blending the tomato‑spice mixture to a smooth consistency (Step 8)
• Simmering the chicken fully in the sauce before adding cream (Step 9)
• Reducing with heavy cream to achieve the final velvety texture (Step 10)

Chef Tips from the Video

• Use full‑fat yogurt for the best tenderizing effect; low‑fat yogurt can make the sauce curdle.
• A pinch of sugar not only balances acidity but also helps the tomatoes caramelize during reduction.
• If you have whole garam masala spices, toast them lightly before grinding for an extra depth of flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw overnight before reheating.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• The sauce (without cream) can be made up to 2 days ahead and refrigerated.
• Portion and freeze cooked chicken tikka masala for quick weeknight meals.

Frequently Asked Questions