Chicken tikka masala

Whenever I go to our favorite Indian restaurant, I cannot order this dish, because they make it with milk. When I saw this on Eats Well With Others, I knew right away I could easily tweak it nondairy. Now I know what I’ve been missing! Yum.

Chicken tikka masala

marinade:

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup plain soy yogurt

1 tablespoon fresh ginger, minced

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons chili powder

1/8 teaspoon freshly ground black pepper

salt

tomato gravy:

1 tablespoon margarine

2 cloves garlic, chopped

1/4 chili pepper, chopped

2 teaspoons ground cumin

2 teaspoons paprika

salt

1 14-ounce can diced tomatoes

3/4 cup almond milk

1/4 cup nondairy creamer

handful of freshly chopped cilantro

Mix all of the ingredients for the marinade in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight.

Next day, when ready to prepare, you can either broil the chicken on a foil-lined pan, or grill.

Prepare the gravy: heat a large skillet to medium and melt the margarine. Saute the garlic and chili pepper until fragrant, about 1 minutes. Sprinkle the cumin, paprika, and a pinch of salt. Saute for another minute or two until the mixture turns into a paste-like texture.

Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze and to release any bits stuck to the pan. Simmer uncovered for approximately 10-15 minutes on low heat, until the sauce begins to thicken. Then add the broiled/grilled chicken pieces and milk/creamer. Simmer for another 10 minutes, thickening the sauce and heat the chicken and cream through.

Serve with cilantro garnish, on rice. Makes 4 servings.

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