Chicken Tikka Masala
Ingredients
Chicken Tikka
-
4
pieces
boneless skinless chicken thighs
-
1
teaspoon
cayenne pepper
-
2
teaspoons
ginger garlic paste
-
1½
teaspoons
coriander powder
-
1
teaspoon
garam masala
-
½
cup
coconut yogurt
-
1½
teaspoons
lemon juice
-
1
teaspoon
sea salt
Sauce
-
1
14.5 oz can
diced tomatoes
-
2
tablespoons
ginger garlic paste
-
1
tablespoon
onion powder
-
1
tablespoon
coriander powder
-
1½
teaspoons
black pepper
-
1
teaspoon
garam masala
-
1
teaspoon
powdered fennel seeds
-
½
cup
coconut cream
-
1½
tablespoons
avocado or olive oil
-
1
teaspoon
chopped cilantro
-
to taste
sea salt
Naan
-
4
large
eggs
-
25
grams
whole psyllium husks
-
175
grams
plain yogurt
-
56
grams
mild-flavored oil or melted butter
-
165
grams
coconut flour
-
132
grams
tapioca starch
-
1½
teaspoons
baking powder
-
1
tablespoon
garlic powder or minced garlic
-
½
teaspoon
kosher salt
-
1
teaspoon
apple cider vinegar
Instructions
- Prepare the marinade by mixing dry ingredients with coconut yogurt and lemon juice.
- Marinate the chicken cubes in the mixture and refrigerate for at least an hour.
- Cook the marinated chicken in a cast iron pan in the oven at 400°F for 16-20 minutes until cooked through.
- In a thick-bottomed pan, heat oil and cook ginger garlic paste until fragrant.
- Add onion powder, coriander, fennel, black pepper, and garam masala to the pan and mix well.
- Incorporate the tomato puree and let the sauce simmer for 15-20 minutes.
- Add the cooked chicken and coconut cream to the sauce and simmer for another 10-12 minutes.
- Let the dish sit covered for at least 10 minutes before serving, adjusting salt if needed.
- Prepare the naan by mixing eggs, psyllium husks, yogurt, and oil, then adding dry ingredients.
- Shape the naan dough and cook in a skillet for about 3 minutes on each side.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
200mg
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