Chicken Tikka Masala
Serves 3 to 4
Adapted from Annie’s Noms
Ingredients for the Marinade:
¾-cup plain non-fat Greek yogurt – $1.49
3 teaspoons lemon juice – stock
¾ teaspoon ground cumin – stock
¾ teaspoon kosher salt – stock
½ teaspoon ground cayenne pepper – stock
¼ teaspoon ground ginger – stock
1½ lbs chicken breasts, cut into 1-inch cubes – $7.50
Ingredients for the Sauce:
Olive oil – stock
1 Tablespoon butter – stock
2 garlic cloves, minced – stock
1 medium sweet onion, finely chopped – $0.89
1 Tablespoon freshly grated ginger – $0.15
¼ teaspoon cayenne pepper – stock
1 Tablespoon garam masala – $3.79
½ teaspoon paprika – stock
~2 teaspoons kosher salt (NOTE: salt in stages, everyone’s preferences vary) – stock
26-oz container of pureed or strained tomatoes (I use Pomi) – $2.99
1 Tablespoon white sugar – stock
¾ cup light cream – $1.69
¼ cup plain non-fat Greek yogurt – calculated above
Fresh cilantro, chopped (optional)
Grand total assuming well-stocked kitchen: $18.50
Cost per serving: $4.62
1. In a large plastic or glass bowl, combine all the marinade ingredients with the cubed chicken. Cover with plastic wrap and refrigerate at least 1 hour and up to 24 hours.
2. After marinading the chicken, heat olive oil in a large non-stick skillet over med-high heat. Once the oil is hot, brown the chicken in batches. Throw away any excess marinade. Set the browned chicken aside on a plate.
3. Using the same skillet, heat the butter over medium heat. Add the garlic and onion. Saute for 5 minutes, stirring frequently. Add the spices, some salt and the grated ginger. Cook for another minute.
4. Add the pureed tomatoes and sugar to the skillet.
5. Whisk together the light cream and yogurt, then add to the skillet. Bring to a boil, then reduce heat and simmer for 25-30 minutes. Add the chicken and cook another 5 minutes. Serve hot over rice, quinoa, with naan and/or garnished with fresh cilantro.