Say goodbye to yogurt: master the art of chicken tikka masala without it
What To Know
- In a large bowl, combine the chicken cubes with the olive oil, garam masala, turmeric, cumin, coriander, salt, and black pepper.
- Creating chicken tikka masala without yogurt is a culinary adventure that rewards you with a flavorful and satisfying dish.
- You can add 1/2 cup of heavy cream or coconut milk to the sauce for a richer, creamier texture.
Chicken tikka masala, a beloved Indian dish, is known for its rich, flavorful sauce and tender chicken. However, for those with dairy sensitivities or simply looking for a lighter option, yogurt can be an obstacle. This blog post will guide you through the art of creating a delectable chicken tikka masala without the use of yogurt.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 (14.5 ounce) can diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream (optional)
- Fresh cilantro for garnish
Instructions:
1. Marinate the Chicken
In a large bowl, combine the chicken cubes with the olive oil, garam masala, turmeric, cumin, coriander, salt, and black pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Sear the Chicken
Heat a large skillet over medium-high heat. Add the marinated chicken and sear on all sides until golden brown. Remove the chicken from the pan and set aside.
3. Sauté the Aromatics
In the same skillet, add the onion, garlic, and ginger. Sauté for 5-7 minutes, or until the onion has softened.
4. Add the Tomatoes and Broth
Stir in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
5. Puree the Sauce
Transfer the sauce to a blender and puree until smooth. You can also use an immersion blender directly in the skillet.
6. Return the Chicken to the Sauce
Add the seared chicken back to the skillet with the pureed sauce. Bring to a simmer and cook for 10-15 minutes, or until the chicken is cooked through.
7. Add Heavy Cream (Optional)
If desired, stir in 1/2 cup of heavy cream for a richer, creamier sauce.
8. Garnish and Serve
Sprinkle fresh cilantro over the chicken tikka masala and serve with rice, naan, or roti.
Tips:
- For a spicier dish, add an extra 1/4 teaspoon of cayenne pepper to the marinade.
- If you don’t have heavy cream, you can substitute it with coconut milk or evaporated milk.
- To make a vegetarian version, replace the chicken with paneer (Indian cheese).
- Serve the chicken tikka masala with a side of cucumber raita to cool down the heat.
Benefits of Making Chicken Tikka Masala Without Yogurt
- Dairy-free: Suitable for those with dairy sensitivities or allergies.
- Lighter: Without yogurt, the dish is lower in fat and calories.
- Versatile: Can be customized to your taste preferences by adjusting spices or adding vegetables.
- Economical: Yogurt can be expensive, so omitting it can save you money.
Summary:
Creating chicken tikka masala without yogurt is a culinary adventure that rewards you with a flavorful and satisfying dish. By following these simple steps, you can enjoy this classic Indian delicacy without compromising on taste or health.
What You Need to Learn
Q: Can I use Greek yogurt instead of regular yogurt?
A: Yes, you can use Greek yogurt as a substitute for regular yogurt. However, it is thicker, so you may need to add a little bit of water to thin it out.
Q: How can I make the sauce creamier without using yogurt?
A: You can add 1/2 cup of heavy cream or coconut milk to the sauce for a richer, creamier texture.
Q: Can I use a different type of meat for this recipe?
A: Yes, you can use other meats such as shrimp, lamb, or paneer (Indian cheese) in place of chicken.
