Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking


Chicken Tikka Masala-can I use yogurt, not cream?


Home Cooking 4

Chicken Tikka Masala-can I use yogurt, not cream?

mels | Jan 8, 2007 11:56 PM

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.

Want to stay up to date with this post?

Recommended From Chowhound