Dairy Free Chicken Tikka Masala

Directions

1. Make the marinade for your chicken tikka: take out large mixing bowl with a lid or a large Tupperware. Combine: ½ cup (120ml) coconut milk, ½ tbsp grated ginger, ½ tbsp pressed garlic, 1tsp of chilli powder (if using), 1 tsp of garam masala, ¼ tsp turmeric, 1 tsp coriander powder, ½ tsp cumin, 1 tsp salt, 1 tbsp dried fenugreek. Mix well to combine.

2. Cube the chicken into even pieces 1 ½” or so, add those to the bowl and mix well to coat with the marinade. Cover and Refrigerate for 3 - 24 hours.

3. Make the chicken tikka sauce: Heat 1 tbsp oil in a large lidded frying pan. once oil is hot add chopped onion to the pad with 1 tsp salt.

4. Add ½ tbsp grated ginger, ½ tbsp pressed garlic sauté for 60 seconds or so until the raw smell goes away. Add 1 tsp Chili powder (if using), 2 tsp garam masala, 1 tsp cumin powder, 1 tbsp coriander powder and stir well to coat the onions.

5. Add the canned tomatoes and cook on medium heat until paste becomes thick and aromatic (6-8 mins). Add ½ cup coconut milk, stir to combine and simmer for a minute.

6. Optional - at this point you can blend the sauce to get a nice smooth sauce. Make sure to let the sauce cool down before adding it to your blender.

7. Put it all together: Heat a large skillet add 1 tbsp coconut oil, add the marinated chicken to the pan make sure the pieces are well spaced - you can do this in batches if they don’t fit. Char the chicken for a couple mins on each side, you don’t need them to fully cook here. Once they are nicely charred you can put them aside on a plate until you’ve finished charring all of your chicken.

8. Add the browned chicken pieces to your simmering sauce, stir to combine and simmer until chicken is cooked though.

9. taste your simmering sauce, add 1-2 tsp of sugar and more coconut milk to your taste.

10. Take off the heat and garnish with fresh coriander. Serve with white basmati & garlic nann