Chicken Tikka Masala

Ingredients · for 4 (scales to your household)

• 600 g boneless chicken thighs $8.40
• 1/2 cup plain yogurt $1.01
• 6 clove garlic $0.18
• 1 tbsp fresh ginger $0.05
• 1 tsp garam masala $0.05
• 1 tsp salt $0.05
• 1 tsp ground cumin $0.13
• 1 tsp ground coriander $0.11
• 1 tsp paprika $0.13
• 1 tbsp vegetable oil $0.08
• 1/8 tsp cayenne pepper $0.01
• 2 tsp lemon juice $0.14
• 3 tbsp vegetable oil $0.23
• 2 tbsp butter $0.40
• 1 onion $0.60
• 1 tbsp paprika $0.38
• 2 tsp turmeric $0.04
• 1 tbsp garam masala $0.14
• 2 tsp ground coriander $0.22
• 1 tsp ground cumin $0.13
• 1/8 tsp cardamom $0.02
• 1 2/3 cup tomato passata $2.19
• 1 2/3 cup water $0.00
• 100 ml heavy cream $0.96
• 1 tsp sugar $0.01
• 3 tbsp butter $0.61

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Combine all the marinade ingredients except the chicken, then add the chicken and coat it well; refrigerate at least 3 hours or overnight.
2. Heat oil in a non-stick pan over high heat and sear the chicken in batches until charred on both sides; set aside (it doesn't need to be cooked through yet).
3. In the same pan, melt the oil and butter, then cook the onion, ginger and salt for 5-7 minutes until golden and sweet-smelling.
4. Add the garlic and 1 tbsp paprika and cook 2 minutes, then add the remaining sauce spices and cook another 2 minutes.
5. Stir in the tomato passata and water, bring to a simmer, cover and cook on low for 15 minutes.
6. Blend the sauce smooth with a stick blender and return it to the pan.
7. Stir in the cream, sugar and finishing butter until melted, then add the chicken and simmer a few minutes until cooked through.
8. Serve over basmati rice, garnished with cilantro if desired.

Per serving