Chicken Tikka Masala (Gluten-Free)

Ingredients

• 1.5 lbs Chicken breast
• 1/2 cup Yogurt (dairy or non-dairy)
• 2 tablespoons Tikka masala spice mix
• 2 tablespoons Tomato paste
• 1 can Tomato sauce
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1/2 cup Cream (dairy or non-dairy)
• 2 tablespoons Cilantro

Instructions

1. 1In a bowl, combine the 1.5 lbs chicken breast pieces, 1/2 cup yogurt, and 2 tablespoons tikka masala spice mix. Stir well to coat all the chicken pieces. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
3. 3While the chicken is baking, finely chop the 1 medium onion. Mince the 2 cloves garlic and grate the 1 inch ginger. Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
4. 4Add the minced garlic and grated ginger to the pot with the onions. Cook for 1 minute more, stirring constantly, until fragrant. Stir in the 2 tablespoons tomato paste and cook for 2 minutes, stirring, until it darkens slightly.
5. 5Pour in the 1 can tomato sauce. Stir everything together and bring the sauce to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes, stirring occasionally.
6. 6Add the cooked chicken pieces from the baking sheet to the pot with the tomato sauce. Stir in the 1/2 cup cream. Let the mixture simmer gently for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Do not boil.
7. 7Remove the pot from the heat. Stir in the 2 tablespoons cilantro. Serve the Chicken Tikka Masala hot.

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