$2 Chicken Tikka Masala | But Cheaper

Ingredients

• 240 g full fat yogurt
• 6 g kosher salt
• 11 g garam masala
• 3 g paprika
• 5 cloves garlic — finely chopped
• 2 inches fresh ginger — grated
• 900 g boneless skinless chicken thighs
• 1 large yellow onion — sliced
• 2 inches ginger — thinly sliced
• 3 cloves garlic — thinly sliced
• 3 g cayenne powder
• 9 g granulated sugar
• 425 g crushed tomatoes
• 240 ml heavy whipping cream
• 1 teaspoon ground cumin — optional, if available

Steps

1. 1

   In a large bowl, combine the yogurt, kosher salt, garam masala, paprika, chopped garlic, and grated ginger. Mix until thoroughly combined.

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2. 2

   Cut the chicken thighs into pieces and add them to the yogurt mixture. Mix well and let it sit for 10 minutes at room temperature, or ideally overnight in the fridge.

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3. 3

   In a large sauté pan or deep skillet, add enough vegetable oil to coat the bottom and heat over medium-high until nearly smoking.

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4. 4

   Add the marinated chicken in batches and sear for 2 to 3 minutes per side until browned. Remove the chicken and set aside.

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5. 5

   Lower the heat to medium and add more oil if needed. Add the sliced onion, sliced ginger, and sliced garlic. Season lightly with salt and sauté for 3 to 5 minutes until softened.

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6. 6

   Add the paprika, cayenne powder, garam masala, and granulated sugar. Sauté until fragrant.

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7. 7

   Add the crushed tomatoes and stir. Let it reduce for 5 minutes.

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8. 8

   Pour the mixture into a blender and blend until smooth. Return it to the pan and bring to a simmer.

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9. 9

   Reduce the heat to low, add the cooked chicken, and simmer for 10 minutes, stirring occasionally until the chicken is cooked through.

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10. 10

    Stir in the heavy whipping cream and reduce for 7 to 8 minutes until thickened. Season with salt to taste.

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11. 11

    Serve with plain steamed rice and optionally garnish with cilantro.

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