Chicken Tikka Masala

Chicken Tikka Masala

To make this dairy-free, replace the yogurt with cashew cream or use a dairy-free yogurt. Another option is to use almond milk or another nut or seed milk. The red sauce is quite thick so any milk will work.

If you’re tomatoes are quite tart you can add a drizzle or so of honey or maple syrup after you’ve added the crushed tomatoes.

Regarding the garam masala in the sauce: I use closer to 1 tablespoon but if you like things spiced strongly, go for 2 tablespoons.

Chicken Marinade

• 2 pounds (900 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces (trim excess fat off thighs)
• 2 tablespoons lemon juice
• 1 tablespoon grated ginger
• 2 garlic cloves, peeled and minced
• 2 teaspoons ground cumin
• 1 teaspoon cinnamon
• 1/4 teaspoon tumeric
• 1/4 teaspoon salt
• 1/2 cup yogurt or cashew cream (recipe follows)

Masala Sauce

• 1 tablespoon olive oil
• 1 yellow onion, peeled and chopped
• 2 garlic cloves, peeled and minced
• 2 teaspoons grated ginger
• 1 to 2 tablespoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon salt
• 4 cups (980 g) crushed or strained tomatoes
• 1/2 cup yogurt or cashew cream (recipe follows)
• small handful cilantro, chopped (optional as garnish)

Method

1. Mix the chicken and marinade together in a bowl, cover and marinate in the refrigerator for at least an hour or overnight.
2. Prepare the chicken to be grilled on skewers or broiled for about 8 minutes in your oven.
3. Preheat a large skillet or frying pan on medium heat and add 1 tablespoon of olive oil.
4. Gently shake off excess marinade on the chicken and place the chicken on a preheated grill using skewers, or in a preheated oven on a baking sheet or broiling pan and cook until the chicken for about 8 minutes or until it begins to char on top.
5. Meanwhile, add the onions to the skillet and sauté them until they begin to brown, about 8 minutes.
6. Add the garlic and ginger and sauté for a minute. Add the garam masala, chili powder and salt and blend well.
7. Add the tomatoes and simmer the sauce for a few minutes.
8. Turn the heat off, add the yogurt and stir to blend it in.
9. Add the chicken and lightly blend it into the in sauce.
10. Serve with rice or cauliflower rice.
11. Store covered for a few days in the refrigerator, or a few weeks in the freezer.

Makes 4 to 6 servings

Cashew Cream

Ingredients

• 1 cup raw cashews
• 3 cups water

You can soak the cashews in the water for 4 hours, or to speed up the process, place the cashew in 3 cups of boiled water and let it stand for about 30 minutes. Rinse the cashews after soaking, place them in a high-speed blender, add about 1/2 cup of water (or more if needed) and blend until you get a thick, creamy consistency.

Makes 1 to 2 cups

Saffron Cauliflower Rice

The saffron in this recipe lends a unique flavor to the cauliflower as well, however, truth be told, when I don’t have saffron, I do without and the rice still tastes quite good. If you’re not an onion fan, you can do without, but it adds an additional flavor dimension to this tasty rice.

• 2 large cauliflower heads, chopped into large pieces
• 1 tablespoon oil (or ghee) for the saffron and rice, plus 1 tablespoon for the onions
• 2-3 saffron threads
• 1 small onion, finely diced
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 cup fresh or frozen peas
• salt and pepper

1. Preheat your oven to 400°F (200°C or gas mark 6).
2. Break the saffron threads into small pieces and place in a large bowl.
3. Add 1 tablespoon of oil to the saffron and place the bowl in a warm spot, such as next to a warm oven, and let sit for about 10 minutes.
4. Add the cauliflower, tumeric, salt, and saffron-infused olive oil to the saffron bowl and blend well to coat the cauliflower.
5. Spread out the cauliflower on a piece of parchment paper (or non-stick mat) on top of a cookie sheet, and bake for 15 minutes, or until the edges begin to brown and the cauliflower is tender.
6. Place the onions and a tablespoon of oil in a small frying pan and cook the onions on a medium heat until they are transparent and starting to brown (about 8 minutes). Add the peas and cook for a few minutes.
7. Cool the cauliflower for a few minutes and pulse a few times in food processor (or chop finely by hand) to process it into small rice pieces.
8. Combine the rice, onions and peas and blend well.
9. Serve warm.

Makes 4 to 6 servings