Step-by-step guide to making chicken tikka masala with no cream: a delightful culinary journey

Embark on a culinary journey to the heart of Indian cuisine with our tantalizing chicken tikka masala recipe no cream. This delectable dish, bursting with aromatic spices and vibrant flavors, will transport your taste buds to a realm of pure culinary bliss. Our recipe eliminates the use of cream, ensuring a lighter and healthier version of this classic dish without compromising its irresistible taste.

Gathering the Essential Ingredients

Before embarking on this culinary adventure, gather the following ingredients:

• Boneless, skinless chicken breasts (1 pound)
• Yogurt (1 cup)
• Lemon juice (2 tablespoons)
• Ginger-garlic paste (2 tablespoons)
• Tandoori masala (2 tablespoons)
• Garam masala (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Salt (to taste)
• Olive oil (2 tablespoons)
• Onion (1, chopped)
• Tomato (1, chopped)
• Green bell pepper (1, chopped)
• Tomato puree (1 cup)
• Cashew nuts (1/2 cup)
• Coriander leaves (for garnish)

Preparing the Chicken Tikka

1. In a large bowl, combine the chicken breasts with yogurt, lemon juice, ginger-garlic paste, tandoori masala, garam masala, turmeric powder, red chili powder, and salt.
2. Mix well to ensure the chicken is evenly coated.
3. Cover and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to marinate.

Grilling the Chicken Tikka

1. Preheat your grill to medium-high heat.
2. Remove the chicken from the marinade and discard the marinade.
3. Thread the chicken onto skewers and grill for 8-10 minutes, or until cooked through and slightly charred.

Creating the Masala Sauce

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onion and sauté until translucent.
3. Add the tomato and green bell pepper and cook until softened.
4. Stir in the tomato puree and bring to a boil.
5. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.
6. In a blender, combine the cashew nuts with 1 cup of water and blend until smooth.
7. Add the cashew paste to the sauce and stir well.

Combining the Chicken and Sauce

1. Add the grilled chicken tikka to the masala sauce.
2. Stir gently to combine.
3. Cook for 5-7 minutes, or until the chicken is heated through.
4. Garnish with fresh coriander leaves.

Serving Suggestions

Serve your delectable chicken tikka masala no cream with basmati rice, naan bread, or roti. Accompany with a side of raita or chutney for a complete and satisfying meal.

Health Benefits of This Recipe

Our chicken tikka masala recipe no cream offers several health benefits:

• Reduced Fat: Eliminating cream reduces the fat content, making this dish a healthier alternative.
• Rich in Protein: Chicken is an excellent source of protein, essential for muscle growth and repair.
• Antioxidant Properties: Spices like turmeric and red chili powder possess antioxidant properties that protect against cell damage.

Tips for Enhancing the Flavor

• Use Fresh Ingredients: Opt for fresh ingredients whenever possible to maximize the flavor.
• Marinate Overnight: Allowing the chicken to marinate overnight infuses it with even more flavor.
• Adjust Spices to Taste: Feel free to adjust the spices to your desired level of heat.
• Add Vegetables: Add additional vegetables like carrots, peas, or potatoes to create a more colorful and nutritious dish.

Variations

• Vegan Option: Substitute tofu or paneer for the chicken to create a vegan version.
• Creamy Option: If desired, add 1/2 cup of coconut milk or heavy cream to the masala sauce for a richer flavor.
• Spicy Option: Increase the amount of red chili powder or add a pinch of cayenne pepper for a spicier kick.

Endnote: A Culinary Masterpiece

Indulge in the tantalizing flavors of our chicken tikka masala recipe no cream. This lighter and healthier version of the classic dish will tantalize your taste buds and leave you craving for more. Experiment with variations and enjoy a culinary masterpiece that will delight your family and friends.

Questions We Hear a Lot

Q: Can I make this recipe in a slow cooker?
A: Yes, you can. Cook the chicken tikka on low for 6-8 hours, or on high for 3-4 hours, before adding the masala sauce.

Q: How long can I store the leftovers?
A: Leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving.

Q: What is a good substitute for tandoori masala?
A: If you don’t have tandoori masala, you can make your own by combining equal parts of turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala.