Chicken Tikka Masala (Nut-Free)
A classic Indian dish made safe for nut allergies. Tender chicken simmered in a creamy tomato-based sauce, perfect with rice or naan (ensure naan is nut-free).
Ingredients
- about 680 g Boneless, skinless chicken thighs
- 1 cup Plain yogurt (dairy or non-dairy)
- 2 tablespoons Lemon juice
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Tumeric powder
- 2 teaspoons Garam masala
- 1/2 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 medium Onion
- about 790 g Crushed tomatoes
- 1/2 cup Heavy cream (dairy or non-dairy)
- 1 teaspoon Sugar
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, combine the 1 cup of plain yogurt, 2 tablespoons of lemon juice, 2 tablespoons of ginger-garlic paste, 1 teaspoon of turmeric powder, 2 teaspoons of garam masala, 1/2 teaspoon of chili powder, and 1 teaspoon of salt. Add the about 680 g of boneless, skinless chicken thighs to the bowl and mix well to ensure all pieces are coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
- 2Place a 30.48 cm skillet or a large pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion, which has been chopped into small pieces. Cook the onion, stirring occasionally, for 8-10 minutes, or until it is soft and golden brown.
- 3Add the marinated chicken pieces to the skillet with the onions. Cook the chicken for 5-7 minutes, turning the pieces occasionally, until they are browned on all sides. The chicken does not need to be cooked through at this stage.
- 4Pour in the about 790 g of crushed tomatoes, 1/2 cup of heavy cream, and 1 teaspoon of sugar. Add the 1 tablespoon of kasuri methi (dried fenugreek leaves). Stir everything together to combine.
- 5Bring the mixture to a gentle simmer. Reduce the heat to medium-low (148.9°C / 150°C), cover the skillet or pot, and cook for 20-25 minutes. Stir occasionally to prevent sticking. The chicken should be cooked through, reaching an internal temperature of 74°C, and the sauce should have thickened.
- 6Serve the Chicken Tikka Masala hot with rice or nut-free naan.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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