Low Iodine Yogurt Chicken Tikka Masala
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Learn more →Ingredients
4 servings
For the marinade
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- ½ cup plain lactose-free yogurt
- 1 tbsp garlic-infused oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp sweet paprika
- ½ tsp fine salt
For the sauce
- 2 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp cayenne pepper
- 1 can (14 oz) crushed tomatoes
- ½ cup chicken broth
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp fine salt, or to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the yogurt, 1 tbsp garlic-infused oil, cumin, coriander, garam masala, turmeric, paprika, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- 2
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, add the marinated chicken in a single layer and sear for 3–4 minutes per side, until the pieces are browned and reach an internal temperature of 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside. Discard any remaining marinade.
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