BEST Chicken Tikka Masala (GF, Paleo, DF, Oil-Free)
Author: 
Serves: 8-10
 
Adapted from ChetnaMakan This will go perfectly with cauliflower rice (cooked with turmeric, salt and pepper), naan, toasted nuts, chutney.
Ingredients
  • Chicken Marinade:
  • 2.5 lb Chicken Tenderloins (or breast), cut into 1" chunks
  • 1 cup Non-Dairy Yogurt
  • 6 cloves garlic, grated
  • 1 thumb-sized ginger, grated
  • Spices: 1 tsp garam masala, 1½ tsp salt, ¾ tsp turmeric, 1 tsp chili powder, ½ tsp paprika
  • Curry:
  • 1 cinnamon stick, 3 bay leaves, 6 green cardamon pods, 1.5 tsp ground cumin
  • 2 white onions, finely chopped
  • 1 thumb sized ginger, peeled
  • 4 cloves garlic
  • 1 small can Tomato Puree
  • 8 whole tomatoes, diced
  • Spices:1 tsp Kashmiri Chili Powder, ¾ tsp Turmeric, 1.5 tsp Garam Masala, 1.5 tsp Ground Coriander
  • 2 green bell pepper, chopped
  • 1 large bunch of fresh coriander
  • Cashew Nut Milk (75g cashews + 75 ml coconut milk, soaked for a few hours)
  • Serve:
  • Turmeric Cauliflower Rice
  • Refined Sugar Free Pineapple Chutney (Recipe Below)
  • Coconut Yogurt
  • Cashews
Instructions
  1. Night Before/2 hours before: Mix all the ingredients for the marinade together. Rub the marinade over the chicken. Cover and set aside for least 2 hours, or overnight.
  2. Soak cashew nuts in the coconut milk. Set aside.
  3. Chicken: Preheat oven to 350F.
  4. Pour the marinated chicken into a large baking tray and bake for 20 -25 minutes.
  5. Preparation: Blend together the cashews coconut milk mixture till creamy.
  6. Make sure you prepare all the ingredients before cooking.
  7. Separate the coriander leaves and stalks. Finely chop the coriander stalks.
  8. Chop onion, bell peppers. Mix together the spice mixture. Set aside.
  9. Curry: In a dry pan, toast cinnamon, bay leaves, cardamon, cumin over low heat until fragrant. Add a little water if sticking/burning.
  10. Add in the chopped white onions and allow to soften for at least 5 minutes over medium-low . (if the mixture is too dry, add in 1 tbsp of water at a time to prevent burning).
  11. Grate in the ginger, garlic and add fresh tomatoes. Cover and cook over medium low for 10-15 minutes.
  12. Add in tomato puree and chopped coriander stalks. Mix well, cover and cook over medium-low for another 10 minutes.
  13. Add in spices. Mix well.
  14. Add in all the chicken (and marinade) and chopped green bell peppers.
  15. Stir in the cashew nut puree.
  16. Taste and season. The curry should be quite thick! If it is too thick add a little more coconut milk/chicken stock.
  17. Serve with a drizzle of coconut milk, lemon wedges and fresh coriander leaves. This will go perfectly with cauliflower rice, naan, toasted nuts, chutney.
Notes
Kashmiri Chili Powder: I used regular chili powder instead. I also used a mixture of paprika to reduce the heat and also to give it the classic red color.

Cashew Nut Milk: If you can use cashew nuts. You can substitute the coconut milk with any non-dairy milk of your choice.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/12/29/chicken-tikka-masala-gf-dairy-free-oil-free/