A Twist on Tradition: Crafting Chicken Tikka Masala with Almond Milk

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Chicken Tikka Masala, a dish beloved around the globe for its creamy, spicy sauce and tender grilled chicken pieces, typically features dairy as a cornerstone ingredient. However, this rendition replaces traditional cream with almond milk, offering a lighter, lactose-free version while maintaining the rich flavors and aromatic spices the dish is known for. This modern twist not only caters to those with dietary restrictions but also to those seeking to explore a healthier alternative without compromising on taste.

Ingredients:

To embark on this culinary adventure, here’s what you’ll need:

  • 500g chicken breast, cubed

  • 1 cup unsweetened almond milk

  • 1 large onion, finely chopped

  • 2 garlic cloves, minced

  • 1 tbsp ginger, grated

  • 1 can (400g) crushed tomatoes

  • 2 tsp garam masala

  • 1 tsp turmeric powder

  • 1 tsp cumin powder

  • 1 tsp paprika

  • 1/2 tsp chili powder (adjust to taste)

  • Salt to taste

  • 2 tbsp olive oil

  • Fresh cilantro, for garnishing

Step-by-Step Recipe:

  1. Marinate the Chicken: Combine cubed chicken with half the garam masala, turmeric, cumin, paprika, chili powder, and a pinch of salt. Let it marinate for at least an hour or overnight in the refrigerator for best results.

  2. Cook the Chicken: Heat a tablespoon of olive oil in a grill pan or skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove chicken from the pan and set aside.

  3. Prepare the Sauce: In the same pan, add the remaining olive oil along with the onions, garlic, and ginger. Sautรฉ until the onions are translucent. Stir in the remaining garam masala, turmeric, cumin, and paprika, cooking for another minute until fragrant.

  4. Combine and Simmer: Return the chicken to the pan along with the crushed tomatoes and almond milk. Stir well to combine all ingredients. Let the mixture come to a boil, then reduce the heat and simmer for 20 minutes, allowing the sauce to thicken and flavors to meld.

  5. Garnish and Serve: Once the sauce has thickened to your liking, adjust salt to taste, and garnish with fresh cilantro. Serve your Chicken Tikka Masala over a bed of rice or with naan bread for a complete meal.

Key Takeaways:

  • Using almond milk as a substitute for cream in Chicken Tikka Masala results in a lighter, lactose-free version of the dish without sacrificing flavor.

  • Marinating the chicken enhances its tenderness and infuses it with the robust flavors typical of this dish.

  • Slowly simmering the sauce allows for a deep integration of spices and a more cohesive dish.

  • This recipe showcases the versatility of traditional dishes and how they can be adapted to meet dietary needs and preferences.

FAQs:

Can I use store-bought almond milk for this recipe?

Yes, unsweetened almond milk from the store works perfectly for this recipe. Ensure that it’s unsweetened to avoid altering the dish’s savory profile.
Is this version of Chicken Tikka Masala suitable for dairy-free diets?

Yes, by using almond milk instead of cream, this recipe is suitable for those following a dairy-free diet.
Can I make this dish ahead of time?

Absolutely. The flavors of Chicken Tikka Masala deepen with time, making it an excellent option for meal prep or making ahead for a gathering.
How can I make this dish vegan?

To make a vegan version, substitute the chicken for tofu or chickpeas and ensure all other ingredients are suitable for a vegan diet.

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