Chicken Tikka Masala (Soy-Free & Gluten-Free)

Ingredients

• 1.5 lbs Chicken Breast
• 1/2 cup Plain Yogurt (dairy-free)
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tsp Garam Masala
• 1 tsp Turmeric
• 1/2 tsp Chili Powder
• 1 tbsp Lemon Juice
• 1 can Coconut Milk
• 2 tbsp Tomato Paste
• 1 can Diced Tomatoes
• 1 medium Onion
• 2 tbsp Cilantro
• 2 tbsp Ghee

Instructions

1. 1Cut the 1.5 lbs Chicken Breast into bite-sized pieces. In a medium bowl, combine the chicken pieces with the 1/2 cup Plain Yogurt, 1 tbsp Ginger, 2 cloves Garlic, 2 tsp Garam Masala, 1 tsp Turmeric, 1/2 tsp Chili Powder, and 1 tbsp Lemon Juice. Mix everything together until the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tbsp Ghee and let it melt. Once the ghee is hot, add the 1 medium Onion, which has been finely diced. Sauté the onion for 8-10 minutes, stirring occasionally, until it is soft and golden brown.
3. 3Add the marinated chicken pieces, including any marinade from the bowl, to the skillet with the sautéed onions. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. The chicken does not need to be cooked through at this stage.
4. 4Stir in the 2 tbsp Tomato Paste and cook for 1 minute, stirring constantly, until it darkens slightly. Pour in the 1 can Diced Tomatoes (undrained) and the 1 can Coconut Milk. Stir everything together to combine.
5. 5Bring the mixture to a gentle simmer. Reduce the heat to medium-low (300°F / 150°C), cover the skillet, and let it cook for 20 minutes. Stir occasionally to prevent sticking. The sauce should thicken, and the chicken should be cooked through. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Remove the skillet from the heat. Stir in the 2 tbsp Cilantro. Let the Chicken Tikka Masala rest for 5 minutes before serving. Serve hot with rice or gluten-free naan.

Substitutions

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