Chicken tikka masala without yogurt: the secret to a creamy delight

Indulge in the tantalizing flavors of chicken tikka masala, a beloved Indian dish, without the use of yogurt. This culinary masterpiece is a harmonious blend of tender chicken, aromatic spices, and a rich, flavorful sauce. Whether you’re a seasoned chef or a novice in the kitchen, follow this comprehensive guide to recreate this delectable dish in the comfort of your own home.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

For the Marinade:

• 1 cup buttermilk
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground garlic

For the Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon tomato paste
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garam masala
• 1/4 cup chopped fresh cilantro

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken with the lemon juice, olive oil, salt, and black pepper. Mix well to coat the chicken. In a separate bowl, whisk together the buttermilk, garam masala, cumin, coriander, turmeric, red chili powder, ginger, and garlic. Pour the marinade over the chicken, cover, and refrigerate for at least 30 minutes, or up to overnight.

2. Grill or Pan-Sear the Chicken: Preheat your grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Grill or pan-sear the chicken for 5-7 minutes per side, or until cooked through.

3. Make the Sauce: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and ginger and sauté for another minute. Stir in the crushed tomatoes, tomato paste, sugar, salt, black pepper, garam masala, and simmer for 15-20 minutes, or until the sauce has thickened.

4. Combine the Chicken and Sauce: Add the cooked chicken to the sauce and stir to combine. Simmer for an additional 10 minutes, or until the chicken is heated through and the flavors have blended.

5. Garnish and Serve: Stir in the chopped cilantro and serve the chicken tikka masala hot with your favorite accompaniments, such as rice, naan, or raita.

Variations:

• Creamy Chicken Tikka Masala: Add 1/2 cup of heavy cream to the sauce for a richer, creamier flavor.
• Spicy Chicken Tikka Masala: Increase the amount of red chili powder to your desired level of spiciness.
• Vegetarian Chicken Tikka Masala: Substitute tofu or paneer for the chicken for a vegetarian version.

Tips:

• Marinating the chicken overnight will enhance its flavor and tenderness.
• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
• To make the sauce ahead of time, prepare it up to the point of adding the chicken. When ready to serve, reheat the sauce and add the cooked chicken.
• Serve the chicken tikka masala with a side of lemon wedges for a refreshing contrast.

Troubleshooting:

• My sauce is too thin: Simmer the sauce for longer to reduce and thicken.
• My sauce is too spicy: Add a little bit of sugar or yogurt to balance the heat.
• My chicken is dry: Marinate the chicken for longer or grill or pan-sear it for a shorter amount of time.

Key Points: A Culinary Delight

Embark on a culinary adventure and master the art of making chicken tikka masala without yogurt. This tantalizing dish will tantalize your taste buds and leave you craving for more. Whether you’re hosting a dinner party or simply looking for a comforting weeknight meal, this versatile recipe will become a staple in your kitchen.

Quick Answers to Your FAQs

Q: Can I use Greek yogurt instead of buttermilk in the marinade?
A: Yes, Greek yogurt can be substituted for buttermilk in a 1:1 ratio.

Q: Can I bake the chicken instead of grilling or pan-searing it?
A: Yes, preheat your oven to 400°F (200°C) and bake the chicken for 15-20 minutes, or until cooked through.

Q: Can I make this recipe in a slow cooker?
A: Yes, combine all the ingredients in a slow cooker and cook on low for 6-8 hours.