Chicken Tikka Masala - wheat free recipe
How often do you wish you could go out for a curry without having to worry that it's got wheat or gluten in it? Tired of just having boiled rice, poppadoms, mango chutney and steamed vegetables while everyone else has the really good stuff?
Well our homemade Chicken Tikka Masala recipe is really good. So good you'll never miss the curry house again.
There are numerous variations on the whole Tikka Masala recipe thing, and a lot of them have calorie and fat counts that will blow your eyebrows off before you even taste them. Our recipe is, we think, just about the healthiest version around, so you can tuck in more often.
Serve with boiled rice, mango chutney and poppadoms (check wheat & gluten free, most good ones are) and you'll be in curry bliss.
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 4
tikka marinade
| 2.5 | cm | ginger root, fresh |
| 3 | cloves garlic | |
| 225 | g | low fat natural yoghurt |
| 1 | tbsp | lime juice |
| 1 | tbsp | coriander leaves, chopped |
| ½ | tsp | chilli powder |
| ¼ | tsp | ground tumeric |
| large | pinch | garam masala (see our homemade recipe) |
| pinch | salt |
chicken tikka masala
| 4 | chicken breasts, skinless and chopped into pieces | |
| 2 | tbsp | olive oil |
| 1 | large | onion, chopped |
| 4 | cloves garlic, finely minced | |
| 2.5 | cm | ginger root, fresh, finely minced |
| ½ | tsp | ground tumeric |
| ½ | tsp | chilli powder |
| 1 | tsp | ground coriander |
| 1 | tsp | tomato puree |
| 250 | g | chopped tomatoes |
| ½ | green pepper, chopped | |
| ½ | red pepper, chopped |
to make tikka marinade:
| 1. | Put all the marinade ingredients into a bowl and mix thoroughly together. Marinade is then ready for use. |
to make chicken tikka masala:
| 1. | Put the chopped chicken pieces into the tikka marinade. Ensure that they are well coated and leave to marinate for 30 minutes. |
| 2. | Heat the olive oil in a large pan and sauté the onion until it is soft but barely browned. Add the garlic and ginger and cook for 2 minutes. |
| 3. | Stir in the turmeric, chilli and coriander. Mix well. |
| 4. | Add the tomato puree, chopped tomatoes and peppers and sauté for 2-3 minutes more. |
| 5. | Remove the chicken pieces from the marinade, making sure that a generous amount of marinade stays on them. Put into the pan and mix everything together. |
| 6. | Cover the pan with a lid, bring contents to the boil then turn heat down and leave to simmer for 20-25 minutes, stirring occasionally. |
| 7. | Serve immediately on a bed of fluffy rice, or in a bowl with wheat & gluten free naan or poppadoms for dipping. Mango chutney will also contrast nicely with the flavours. |
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