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Chicken Tikka

Chicken Tikka: A Flavorful Journey from Marinade to Plate

Chicken tikka is a beloved dish known for its rich flavours. It's typically made with boneless chicken pieces that are marinated in a mixture of spices and yogurt. My version is dairy free and uses coconut cream instead with is a fairly common ingredient used in curry's. It still hase a wonderful you would expect from a curry.

Equipment:

  • frying pan
  • roasting pan
  • blender
Cooking Method ,
Courses ,
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 40 mins Rest Time: 60 mins Total Time: 2 hrs 10 mins
Servings 6
Ingredients
  • 500 g chicken breast
  • 1 shallot
  • 3 clove garlic
  • 1 tbsp tomato puree
  • 1 tbsp fresh ginger (grated)
  • 2 tsp garam masala
  • 1 1/2 tsp chilli powder
  • 2 tsp turmeric
  • 2 tsp paprika
  • 1 can coconut cream (minus 1 tablespoon)
  • 1 pepper (sliced (optional))
  • 1 onion (diced)
    • To season the chicken
  • 2 1/2 tsp garam masala
  • 1 1/2 tsp paprika
  • 1 tsp ground coriander
  • 1/4 cumin
  • 1/2 turmeric
  • 3 tbsp tomato puree
  • 1 tbsp coconut cream (I take this from the can above)
Instructions
  1. Season the chicken

    Combine the spices for seasoning the chicken in a bowl. Add three teaspoons of tomato puree and a table spoon of coconut cream. Mix together to form a paste.

    Cut the chicken breast into small cubes. Place in the bowl with the paste and rub the mixture onto the chicken breast. Cover bowl with cling film and place in fridge for 60 minutes

  2. Place chicken in a preheated oven 180 for 20 mins

  3. While the chicken cooks start on the sauce. Cut 1 Shallot in half and with 3 garlic cloves place on a backing tray and roast in the oven for 5-7 mins.

  4. Place the can of chopped tomatoes in a blender, with half the can of coconut cream. Add the cooked shallot and garlic cloves * 1 tablespoons tomato puree * 1 tablespoon freshly grated ginger * 2 teaspoons garam masala * 1 1/2 teaspoons chili powder * 2 teaspoons ground turmeric * 2 teaspoon paprika

    Blend until smooth.

  5. Place frying pan on a medium-high heat. Places 1 tablespoon of olive oil in. Once warmed pour the diced onion and sliced pepper (optional) in the pan. Cook for 3-4 minutes or until onions are slightly browned.

  6. At the chicken chunks from the oven mix in with the onions and peppers. Pour in the blended sauce and simmer for 6 minutes.

  7. Stir in the rest of the coconut cream and simmer for a further 5 minutes.

  8. Serve with your choice of rice or naan bread.  

Nutrition Facts (Approximate)

Servings: 6 ServingCalories:279kcalTotal Fat:20.2gSaturated Fat: 15.5gSodium:90.2mgPotassium:412.7mgTotal Carbohydrate:10gSugars: 1.9gProtein:14.1gCalcium: 27mgVitamin D: 0.24IU

Keywords: allergy friendly, dinner, chicken tikka, curry
Read it online: https://myallergybabies.com/recipe/chicken-tikka/
Whitney Morris

My children have multiple allergies from babies. There was a long list of things they couldn't eat with out being really poorly. I started by adapting known recipes, which lead to me experimenting and designing my own new ones! Now I share what I learned along the way in hopes of helping other families like us.