We love a good homemade curry.. especially when it’s cheap.
Skillet: https://amzn.to/3Q5YauT
Whisks: https://amzn.to/3SbtQ3P
Steel Bowls: https://amzn.to/3ShV890
INGREDIENTS:
Chicken:
1 cup (240g) full-fat yogurt
2 teaspoons (6g) kosher salt
1.25 tablespoons (11g) garam masala
1 teaspoon (3g) paprika
5 cloves garlic, finely chopped
2 inch (5cm) knob of fresh ginger, grated
2 lbs (907g) boneless skinless chicken thighs, cut into 1” pieces
Sauce:
3 tablespoons (24g) vegetable oil
1 large yellow onion, thinly sliced
2-inch (5cm) knob ginger, grated, thinly sliced
3 cloves garlic, thinly sliced
1 teaspoon (3g) paprika
1 teaspoon (3g) cayenne powder
1 tablespoon (9g) garam masala
1 tablespoon (24g) unsalted butter
2 teaspoons (9g) sugar
15 oz (425g) can of crushed tomatoes
1 cup (237ml) heavy cream
1/3 cup (5g) fresh cilantro leaves
salt to taste
INSTRUCTIONS:
Chicken:
In a medium-sized bowl, add yogurt, salt, garam masala, paprika, garlic, and ginger; whisk to combine. Next, add chicken to your bowl, toss to coat thoroughly, and marinate for 10 minutes or overnight in the fridge.
Sauce:
Set a 10-inch pan over medium-high heat, and add enough vegetable oil to coat the bottom of the pan. Once hot and nearly smoking, add all your chicken in batches and sear for 2 - 3 minutes per side until nicely browned on all edges.
Remove chicken, add additional oil if needed, and lower the heat to medium. Add onion, ginger, and garlic. Season lightly with salt, and saute for 3 - 5 minutes, stirring occasionally, until softened. Next, add paprika, cayenne, garam masala, and sugar; saute until fragrant, about 30 seconds.
Add crushed tomatoes, stir and reduce for 5 minutes. Optionally, pour into a blender and blend on high speed until as smooth as possible. Place back in the pot, reduce the heat to low, add all your chicken, and simmer, stirring occasionally, for 10 minutes or until the chicken is thoroughly cooked and the sauce is reduced.
Stir in heavy cream and reduce for 7 - 8 more minutes or until the sauce is thick and velvety—adjust salt levels if necessary. Serve immediately with steamed white rice. Optionally garnish with cilantro.
Macros?
This was my introduction to Indian food a few years ago. It also inspired me to start cooking in a more professional manner in my own home. Later today im making my own version of this recipe with bell peppers in the sauce and some cinnamon in the chicken marinade. Im making aprox 30 servings so I can share with my coworkers. Thanks for the recipe, and for inspiring my creativity and further education in the kitchen.
I'm from the Philippines and the Chicken Tikka Masala is a gateway food for me for Indian food as our noses do not sit well with the smell of dried gym clothes that is cumin.
Even if this is a cheaper version, I find myself struggling with the cost and where I can find some ingredients, as we're not exactly a dairy loving country, and most of our dairy products are either UHT or adulterated in some form, like you'd struggle to find heavy cream in most stores and are only reserved to the big grocery stores.
I do wonder if I can replace heavy cream with All Purpose Cream or fresh coconut milk? I think I can source my…
You didn't write where to use the butter, but I love your but cheaper recipes so much that k you!
could you write how many people this recipe yields?