I'm curious if anyone has made Kenji's Tikka Masala (or really, any Tikka Masala) and subbed extra yogurt in place of the heavy cream? It seems like it should work, and it eliminates an ingredient that I don't have on hand. Any advice?
by Old-Nefariousness556
3 Comments
“That’s just you cooking.”
Yogurt, unlike cream, is very prone to splitting.
If you were going to use yogurt, I would cook the chicken in the sauce *before* the yogurt goes in. Once done, leave the curry off the heat for a couple of minutes, then temper the yogurt by adding some of the sauce to it bit by bit until it’s warmed up. After that, you can add the yogurt mix into the main pan of curry. Be warned that it may split when reheated.
I doubt it would taste great. You need the fat to balance the spice and acidity of the tomato, lemon and curry. I haven’t used Kenjis recipe but I make Tikka Masala like once a week. I’d try it without guests first.