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Chicken Tikka Masala (Dairy-free, Oil-Free)

Chicken Tikka Masala (Dairy-Free, Oil-Free)

This Chicken Tikka Masala is dairy-free and oil-free. I personally find it much tastier and easier to digest than what you can find in the frozen aisles or even take-out
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 400 kcal

Ingredients
  

Masala Paste

  • 1 medium yellow onion, quartered
  • 1 shallot, halved
  • 6 cloves of garlic
  • 2 pieces of fresh ginger (1-2 inches) peeled
  • 3 tbsp garam masala
  • 2 tsp salt
  • 1 tsp crushed red pepper flakes you can omit this or add more if you like it spicier
  • 2 tbsp tumeric
  • 1 zest of one lemon

Chicken

  • 2 lbs cubed boneless skinless chicken breast
  • 1 can 14 oz can of full-fat unsweetened coconut milk
  • 1/2 cup full fat coconut yogurt You can also use plain yogurt, Greek yogurt, sheep or goat's yogurt.
  • 1 can 6-8 oz can of tomato paste
  • 1/4 cup chopped cilantro
  • 3 cups cooked basmati rice

Instructions
 

  • In a food processor, combine the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Pulse until a smooth paste forms, about 1 minute. If you use a blender chop ingredients into smaller bits and occasionally stir and pulse to achieve a smooth paste.
  • Combine 2 tablespoons of the masala paste, the chicken, and the yogurt in a large mixing bowl. Mix the chicken thoroughly until it is evenly coated witht eh yogurt and masala paste. Cover the bowl with a plate, foil or saran wrap and let it marinate for at least 30 minutes at room temp or feel free to marinate overnight in the fridge.
  • Add 1/2 cup of the masala paste into a large, medium-heated high-sided skillet. Cook for 1 minute then stir in the chicken, coconut milk, and tomato paste. Cover and cook until the chicken is cooked through for about 15 to 20 minutes. Remove the lid and simmer for 5 minutes or until the sauce thickens. Add chopped cilantro.
  • In a large pot, add 3 cups of basmati rice with 4 1/2 cups water and bring to a boil then medium-heat for 15 minutes. Note: Different types of rice may have different water requirements and cook times.
  • Plate the chicken tikka masala onto a bed of rice and serve!

Notes

Nutrition facts are based on a 1/2 cup of cooked basmati rice and 1/2 cup of Chicken Tikka Masala. 

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 32gProtein: 26gFat: 25gSodium: 525mgFiber: 4gSugar: 4g
Keyword chicken, chicken tikka, chicken masala, chicken tikka masala
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