I have a chicken tikka masala recipe that calls for 1-1/4 cups of double cream (heavy cream). Mind you this recipe serves four, but that is still a good shot of fat. Having never cooked this before, if it comes out well it is something I would want in regular rotation in my menu planning hence my need to lighten it up a bit.
I was thinking of replacing the cream with some plain yogurt. Thinking that the yogurt may curdle, I assume I would have to add it at the end instead of simmering it like I would the cream. I am also wondering if the yogurt will add too much of a distinct taste (that yogurt tang).
Does anyone have any insight or another alternative I could use besides the yogurt? Perhaps evaporated milk?
BTW, this recipe is from The Complete Indian Cookbook by Mridula Baljekar.
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