🍽️Recipe for Gluten-Free Chicken Tikka Masala 🍽️
🍽️ Servings: 4 ⏱️ Prep Time: 10 minutes 🍳 Cook Time: 30 minutes ⌛ Total Time: 40 minutes (including marinating time)
Ingredients include
- 500 g boneless chicken breast, chopped into bite-sized portions
- a cup of unsweetened yogurt (Make certain it is gluten-free)
- Two teaspoons of lemon juice
- Two tablespoons of cumin powder
- Two tablespoons of coriander powder
- One teaspoon of turmeric powder
- One paprika teaspoon
- One teaspoon of garam masala (gluten-free preferred)
- One teaspoon of chili powder (modify according to personal taste)
- Two teaspoons of vegetable oil
- One big coarsely chopped onion
- three minced garlic cloves
- One inch piece grated ginger
- One cup of tomato puree (gluten-free preferred)
- One cup of coconut milk (make sure it's gluten-free)
- Season with salt to taste
- chopped fresh cilantro (for garnish)
📖 A TECHNIQUE
01.Mix the yogurt, lemon juice, cumin, coriander, turmeric, paprika, garam masala, chili powder, and salt in a mixing bowl. Combine thoroughly.
02.Add the chicken pieces to the marinade, coating them well. Refrigerate for at least an hour, and ideally overnight, for maximum taste.
03.Using a pan over medium heat, heat the vegetable oil. Cook until the onion is transparent, about 5 minutes.
04.On the skillet, add the minced garlic and grated ginger. Cook for another minute, or until aromatic.
05.To the skillet, add the onion, garlic, and ginger together.
Cook for a few minutes, until the oil separates from the mixture, before adding the tomato puree.
06.Boil for 10 minutes, stirring regularly, after adding the coconut milk.
07.Prepare your grill or oven over medium-high heat while the sauce is boiling.
08.Grill or bake the marinated chicken over 10-15 minutes, or until cooked through and slightly browned.
09.Cook for 5 minutes after adding the cooked chicken to the sauce.
10.Taste and adjust the salt and spices to suit your tastes.
11.Before serving, garnish with chopped fresh cilantro.
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