Wheat-Gluten Free Chicken Tikka Masala
Make the chicken & marinade the night before:
2 lbs. boneless skinless chicken breasts (gluten & wheat free)
Dice the chicken into ½ inch cubes. Set aside while you create the marinade.
Marinade:
2 Tbsp olive oil
1½ Tbsp minced garlic
¼ tsp ground nutmeg
¼ tsp ground coriander
¼ tsp ground cinnamon
¼ tsp ground cayenne
½ tsp black pepper
¾ tsp paprika
¾ tsp sea salt
Juice of 1 lime
2 Tbsp plain organic yogurt (gluten & wheat free)
Place the chicken into a bowl and cover with the marinade, stir well, cover and refrigerate overnight to allow the flavors to reach deep into the meat.
Masala Sauce:
4 Tbsp olive oil
2 tsp minced garlic
2 tsp freshly grated ginger
1 large yellow onion finely diced
2 ripe tomatoes chopped finely
½ tsp cumin powder
½ tsp coriander powder
1 tsp paprika
½ tsp ground cayenne
½ tsp ground black pepper
¾ tsp sea salt
1½ tsp organic sugar
1 cinnamon stick
2 Tbsp butter
½ cup plain yogurt
In a large skillet or wok add the olive oil, garlic, ginger and onion. Sauté until the onions are golden then add the tomatoes, cumin, coriander, paprika, cayenne, black pepper, salt, and sugar and let simmer for 7-10 minutes. Then let the sauce cool enough that the mixture can be poured into a blender and processed until the mixture is smooth. Pour the sauce into a bowl and add the cinnamon stick, yogurt and butter.
In a separate skillet cook the marinated chicken, then add the chicken to the sauce. Simmer on low for 7-10 minutes then serve with either rice or fresh gluten free Naan bread. (my naan bread can be found in my blog section on my website at www.mishieob.wix.com/wheatfreeninjas )
(note: make sure all your spices are wheat/gluten free)