Tikka Masala is so good! It took me a while to figure out which combination of spices I liked most, and this recipe hits the mark! I based it off of my favorite masala from an Indian restaurant in town. Enjoy! Serves 6 & takes about 45 mins to make.
Chicken Tikka Masala (Dairy, Gluten, Egg, Soy, Nut, & Fish Free)
- Total Time: 45 minutes
- Yield: 5-6 people 1x
Ingredients
Scale
For the chicken:
- 2 TB olive oil, for frying
- 1 cooked rotisserie chicken, cut into cubes or shredded
- salt and pepper, to taste
For the sauce base:
- 1 (8oz) can tomato sauce
- 1 cup plant based heavy cream, non dairy yogurt, OR homemade yogurt (if legume free)
- 3/4 cup chicken stock
For the sauce seasonings:
- 1 tsp onion powder
- 3 cloves garlic, minced
- 1 ½ tsp garam masala
- 1 ½ tsp chili powder
- 1 ½ tsp ground turmeric
For the Naan Bread:
- 1 1/8 cup (260g) non dairy yogurt
- 1 cup (250g) gluten free self rising flour
- 1/4 tsp xanthan gum
- 1/2 tsp gluten free baking powder (optional)
- 1/2 tsp salt
- garlic salt, for topping (optional)
Instructions
- In a large deep dish pan, fry chicken in oil on medium heat, till browned. Season with salt and pepper, to taste.
- Add all sauce ingredients into your pan of chicken and let come to a boil. Then simmer on low for 10 mins.
- Meanwhile, mix all ingredients for naan bread together. Dough should be wet, but not sticky like this:
4. Roll out 2 TB of dough into 4” circles that are 1/4” thick between two sheets of parchment. Repeat till all dough is gone.
5. In a non-stick pan on medium heat, cook your naan bread 3-4 mins on each side, or till it fluffs up and the bottom browns. After cooking, set the naan aside and sprinkle a little garlic salt on both sides, as desired. Should look like this:
6. Serve hot with long grain rice and top 8 free naan.
- Prep Time: 45