Budget-Friendly Chicken Tikka Masala

Name: Budget-Friendly Chicken Tikka Masala
Ingredients: 240 g whole milk yogurt; 6 g kosher salt; 11 g garam masala; 3 g paprika; 5 garlic; 2 palce fresh ginger; 900 g boneless, skinless chicken thighs; vegetable oil; 1 yellow onion; 2 palce ginger; 3 garlic; 203 g cayenne pepper; 9 g granulated sugar; 425 g canned crushed tomatoes; 240 ml heavy cream; salt; cilantro for garnish

#chicken tikka masala#yogurt#garam masala#spices#Joshua Weissman

This affordable Chicken Tikka Masala recipe delivers rich, creamy flavors using simple ingredients and straightforward steps. Marinated tender chicken thighs are seared and simmered in a fragrant tomato and spice sauce, finished with cream for the perfect comforting meal.

Ingredients extracted via AI

240 g whole milk yogurt6 g kosher salt11 g garam masala3 g paprika5 garlic2 palce fresh ginger900 g boneless, skinless chicken thighsvegetable oil1 yellow onion2 palce ginger3 garlic203 g cayenne pepper9 g granulated sugar425 g canned crushed tomatoes240 ml heavy creamsaltcilantro for garnish

Procedure generated via AI

In a large bowl, combine 240 grams of whole milk yogurt, 2 teaspoons (6 grams) kosher salt, 1 1/4 tablespoons (11 grams) garam masala, 1 teaspoon (3 grams) paprika, 5 finely chopped garlic cloves, and a 5 cm piece of freshly grated ginger.
Add 900 grams of boneless, skinless chicken thighs and mix thoroughly to coat. Let the mixture rest for 10 minutes at room temperature, or ideally refrigerate overnight.
Heat a generous amount of vegetable oil in a large sauté or deep pan over medium-high heat until it almost starts to smoke.
Sear the chicken pieces in batches for 2 to 3 minutes on each side until nicely browned. Remove and set aside.
If needed, add a little more oil and reduce heat to medium. Add one chopped large yellow onion, thin slices from a 5 cm piece of ginger, and 3 thin slices of garlic. Season lightly with salt and sauté gently for 3 to 5 minutes until the vegetables soften.
Stir in 1 teaspoon (3 grams) paprika, 1 teaspoon (3 grams) cayenne pepper, 1 tablespoon (9 grams) garam masala, and 2 teaspoons (9 grams) granulated sugar. Toast briefly until fragrant.
Add 425 grams of canned crushed tomatoes, stir well, and let the mixture simmer for 5 minutes to reduce slightly.
(Optional) Blend the sauce in a mixer until as smooth as possible, then return it to the pan.
Lower heat to medium-low, return the browned chicken to the sauce, and cook while stirring occasionally for 10 minutes or until the chicken is fully cooked through.
Stir in 240 milliliters of heavy cream and simmer for another 7 to 8 minutes, stirring occasionally, until the sauce thickens.