Hello everyone, welcome to my latest recipe for Gluten Free and Dairy Free Chicken Tikka Masala.
I hope everyone’s week is going well so far. I’ve been trying to get out of bed a little earlier to try and make some better breakfasts on work days rather than just waiting for the weekend. Today I managed to make my recipe for healthy oat and banana pancakes, freshly squeezed apple juice and a soya pumpkin spiced latte. I think it works as I went to work feeling quite pleased with myself – we will see how long it lasts!
After all that breakfast chat today’s recipe doesn’t have anything to do it – instead it is all about curry. I have a number of curry recipes on the website already but I don’t have one for the famous chicken tikka masala. Don’t panic and be put off when you see the ingredients list, it is mainly spices that are either in your store cupboard or you can easily pick up.
Other Dinner Ideas
If you like this recipe for Gluten Free and Dairy Free Chicken Tikka Masala then you might like to try one of my other dinner recipes:
- Make a pasta bake with my Gluten Free and Dairy Free Chilli Beef Pasta
- Try out a risotto with Gluten Free and Dairy Free Roasted Tomato and Smoked Bacon Risotto
- Have some fish with my Gluten Free and Dairy Free Homemade Fish Finger Buns
- Have a vegetarian option with my Gluten Free and Dairy Free Cheese & Tomato Potato Bake
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Chicken Tikka Masala (Gluten Free, Dairy Free)
For the chicken tikka:
For the curry sauce:
Place the diced chicken in a large bowl
In a smaller bowl mix together the remaining marinade ingredients
Pour over the chicken and stir until well coated
Cover the bowl with clingfilm and marinade in the fridge for a couple of hours or overnight if possible
Heat a grill pan and cook the chicken for 15 minutes or roast in the oven for 25 minutes at 180oC
Make the masala sauce by placing the melted dairy free spread in a large pan
Saute the onions, garlic and pepper for a couple of minutes
Stir in the ginger, paprika, curry powder, turmeric and chilli powder
Cook for a couple of minutes
Stir in the vinegar, tomato puree, chopped tomatoes and cream
Bring to the boil and simmer for 15 minutes
Stir in the garam masala, coriander leaf and season with salt and pepper
Add the chicken tikka pieces
Serve with pilau rice