Chicken Tikka Masala
Sugar-free | No added fat | Gluten-free | Dairy-free
Why it’s delicious
Fragrant and rich, this chicken curry is made from scratch and totally worth the little effort it requires to turn a few ingredients into a marvellous lunch or dinner. I use chicken in my dish, but feel free to mix and match the protein like turkey, lamb or tofu and I especially like to use a good meatball in this sauce as well.
Helpful Hints + Tips
To ensure my recipe stays free from sugar and gluten, I use my Roasted Tomato Sauce. You will need to prepare this sauce before continuing. My sauce is extremely versatile, and I use it in so many other delicious recipes. I always keep a jar of it in my fridge for impromptu curries, sauces and zucchini noodle pasta dishes. You can find the recipe here.
I give you the ingredients to make enough paste for a second batch of curry. Simply store the unused half in your fridge for 1-2 weeks or in the freezer for up to 6 months.
Masala paste (makes enough for two batches)
- 1 small onion, peeled and roughly chopped
- 5 cloves garlic, peeled
- 2 tbsp finely grated ginger
- 1-2 long red chillies, roughly chopped and optional
- 60 g (2 oz) almond meal
- 1 lemon, juiced
- 2 tsp chilli powder, optional to taste
- 2 tsp turmeric
- 2 tsp cumin powder
- 1 tsp cinnamon powder
- ¾ tsp ground cloves
- 1 tsp Himalayan salt
- 2 tbsp chopped coriander stalks
- 150 g (5.2 oz) Roasted Tomato Sauce
- 100 ml (3.5 fl oz) Kombu Water or homemade vegetable or chicken stock
- 150 ml (5.2 oz) coconut milk, optional
- 300 g (14 oz) diced chicken breast, skin removed
- Himalayan salt and freshly ground black pepper
- Handful chopped coriander leaves to serve
- Serve with cauliflower rice
- In a food processor or blender make the masala paste by blending the masala paste ingredients together until smooth.
- In a large non-stick frying pan, heat half of the masala paste on medium heat, stirring for a couple of minutes until the paste is very fragrant.
- Add the chicken breast and stir to mix the chicken through the paste and allow the chicken to cook for a minute. Add the roasted tomato sauce and kombu water and bring the liquid to a gentle simmer and let the chicken cook in the sauce for 5 minutes allowing the sauce to bubble and deepen in flavour.
- If using coconut milk, add it now and simmer for a further 10 minutes. Taste the sauce for flavour and season with a little salt and pepper if required.
- Serve sprinkled with the freshly chopped coriander leaves and serve a top warm cauliflower rice.