DAIRY FREE TIKKA MASALA RECIPES

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CHICKEN TIKKA MASALA | CHICKEN RECIPES - JAMIE OLIVER



Chicken Tikka Masala | Chicken Recipes - Jamie Oliver image

Once you've marinated your chicken in all those amazing spices, this tikka masala's super fast

Total Time 40 minutes

Yield 4

Number Of Ingredients 18

6 cloves of garlic
7.5 cm fresh ginger
2-3 fresh red chillies
2 medium onions
olive oil
1 tablespoon mustard seeds
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 tablespoons garam masala
200 ml natural yoghurt
4 x 120 g free-range chicken breasts skin off
1 tablespoon unsalted butter
2 tablespoons tomato purée
1 small handful of ground cashew nuts or almonds
50 ml single cream
1 bunch of fresh coriander
1-2 limes

Steps:

    1. Peel and finely grate the garlic and ginger, and deseed and finely chop the chillies, then add to a bowl. Peel and finely slice the onions.
    2. Heat a good splash of oil in a large pan over a medium heat, add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of garam masala.
    3. Put half the mixture into a clean bowl with the yoghurt. Roughly chop and stir in the chicken, then leave to marinate for at least 30 minutes, preferably longer.
    4. Place the butter in the empty pan over a medium heat, add the onions and the remaining spice mix, then cook gently for 15 minutes, or until softened – it should start to smell fantastic!
    5. Add the tomato purée, the ground nuts, 500ml of water and a good pinch of sea salt. Stir well and simmer gently for a few minutes, or until slightly thickened slightly, then remove from the heat.
    6. Sear the marinated chicken on a hot griddle pan or barbecue and until golden and cooked through – you can also do this under the grill, if you like.
    7. Warm the sauce, then add the cream and remaining garam masala, then taste and correct the seasoning, if needed. As soon as it boils, take off the heat and add the grilled chicken.
    8. Pick, roughly chop and scatter over the coriander leaves, then squeeze over the lime juice, to taste. Delicious served with a bowl of steaming basmati rice, some poppadoms and lots of cold beer!

Nutrition Facts : Calories 225 calories, FatContent 8.5 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 27.5 g protein, CarbohydrateContent 10.4 g carbohydrate, SugarContent 8.6 g sugar, SodiumContent 0.3 g salt, FiberContent 1.8 g fibre

EASY VEGETARIAN TIKKA MASALA - KITCHN



Easy Vegetarian Tikka Masala - Kitchn image

Unlike most meat-free versions of tikka masala, this one has lots of hearty vegetables, like cauliflower, thick-cut carrots, and peas.

Provided by Kelli Foster

Categories     Main dish    Dinner

Total Time 3000S

Prep Time 600S

Cook Time 2400S

Yield 6

Number Of Ingredients 18

2 tablespoons ghee or olive oil
1 large yellow onion, diced
1 tablespoon peeled and finely chopped fresh ginger
3 cloves garlic, minced
2 tablespoons garam masala
2 teaspoons ground coriander
1 teaspoon paprika
Pinch cayenne pepper
1 1/2 teaspoons kosher salt
2 tablespoons tomato paste
1 small head cauliflower (about 2 pounds), cut into bite-size florets
1 pound carrots (3 to 4 large), peeled and cut into 1/2-inch pieces
1 (15-ounce) can crushed tomatoes
1 cup low-sodium vegetable broth
1 cup frozen peas
1 cup heavy cream or unsweetened full-fat coconut milk
Cooked basmati rice, for serving
Fresh cilantro leaves and tender stems, for garnish

Steps:

  • Heat the ghee or oil in a high-sided 12-inch skillet over medium until shimmering. Add the onion, ginger, and garlic and stir to coat. Add the garam masala, coriander, paprika, cayenne, and salt and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the tomato paste, stir to coat the aromatics, and cook for 1 minute.
  • Add the cauliflower and carrots and stir well to coat with spices. Add the tomatoes and broth and stir to combine, scraping up the browned bits from the bottom of the bottom of the pan. Bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are just tender, 20 to 25 minutes.
  • Stir in the peas and cream and simmer uncovered, stirring occasionally, until thickened, 10 to 15 minutes. Serve over basmati rice and top with cilantro.

Nutrition Facts : SaturatedFatContent 10.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 30.2 g, SugarContent 13.6 g, ServingSize Serves 6, ProteinContent 7.6 g, FatContent 20.5 g, Calories 311 cal, SodiumContent 790.5 mg, FiberContent 9.0 g, CholesterolContent 0 mg

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EASY CHICKEN TIKKA MASALA RECIPE - JAMIE OLIVER
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