We love Indian food in our house. There is a truly delicious Himalayan/Indian place down the street but I’ve been meaning to try to make my own since we enjoy it so much. Harper has a milk protein intolerance and while I was breastfeeding I gave up dairy for 13 months and now I am easing myself back into it. I am slowly re-introducing dairy but most Tikka Masala recipes require lots of heavy cream. I amended a traditional recipe and came up with this dairy free one. And unfortunately my husband loved it so much that I didn’t get a chance to take a picture of it completed but I will next time we make it.
Dairy Free Chicken Tikka Masala
3 chicken breasts
1/2 cup chopped onions
3 gloves of crush garlic
1 can diced tomatoes
1 can tomato paste (not pictured)
2 tablespoons olive oil
2 tablespoons garam masala
1 teaspoon fresh grated ginger
1 teaspoon coriander
2 teaspoons sea salt
1 teaspoon cumin
1 can of coconut milk
6 ounces plain soy or coconut yogurt
1: Chop chicken breasts into bite size pieces. Cook in a pan with 1 tablespoon of olive oil on medium heat until cooked through.
2:While the chicken cooks, saute onions in a separate pan with the remaining oil. When the onions are softened and translucent, add the crushed garlic and all the spices. Mix them all together.
3: Add the diced tomatoes and tomato paste and integrate the chicken. Stir and let simmer for about 10 minutes, to allow all the flavors to kiss and mingle as my mother likes to say.
4: Stir in coconut milk and yogurt. Let simmer for 1 minute.
5: Serve over rice.