The Gluten free recipe from my appearance on The Seven O’ Clock Show
I highly recommend you try it!
Chicken Tikka Masala (Gluten Free)
A great recipe all year round. Great served with rice also.
Ingredients
For the chicken
4 boneless chicken fillets
6 heaped tablespoons of natural yoghurt
1tbsp of garam masala
1tbsp of cumin
half the zest of a lemon
For the sauce
1 onion sliced
2 cloves of garlic chopped
half a red chilli chopped
1 tbsp of garam masala
1tsp of tumeric
2tbsps of tomato puree
1 tin of coconut milk
200mls of knorr chicken stock
Seasalt to taste
Some chopped corriander to finish
For the spirialised carrot
2 carrots ran through the spirialiser
2 sprigs of thyme chopped
half the juice of a lemon
Method
For the chicken firstly cut it into strips and then place all the ingredients for the marinade into a bowl and mix really well with a spoon. If you have the time allow it to marinade for 1-2hours to get all the flavours into the chicken. Once ready place the chicken onto a frying pan on a medium heat to cook off for 4minutes on each side.
For the sauce in a saucepan sweat down the garlic, onion and chilli on a medium heat for 1-2mins until soft, then add in the spices and tomato puree and cook out for another minute.
Tip in the coconut milk and chicken stock and whack up the heat really high. Allow to simmer away until natuarlly thick.
Season to taste and finish with the chopped corriander.
For the carrot run it through a spiraialiser. Chop into the carrot the thyme and squeeze in the lemon juice and serve raw.
(If you dont have a spirialiser you can always serve with rice. Just measure a cup full of rice along with 2 cups of water. Add in some seasalt and 2 cardamon pods to flavor it. Cook with a lid on a medium heat for 8 minutes for perfect fluffy rice.)
To serve lay down the carrot on a plate, dip the chicken into the sauce, place it on top and spoon some more sauce over top. Garish with some corriander and some lime wedges. Enjoy.
For the chicken firstly cut it into strips and then place all the ingredients for the marinade into a bowl and mix really well with a spoon. If you have the time allow it to marinade for 1-2hours to get all the flavours into the chicken. Once ready place the chicken onto a frying pan on a medium heat to cook off for 4minutes on each side.
For the sauce in a saucepan sweat down the garlic, onion and chilli on a medium heat for 1-2mins until soft, then add in the spices and tomato puree and cook out for another minute.
Tip in the coconut milk and chicken stock and whack up the heat really high. Allow to simmer away until natuarlly thick.
Season to taste and finish with the chopped corriander.
For the carrot run it through a spiraialiser. Chop into the carrot the thyme and squeeze in the lemon juice and serve raw.
(If you dont have a spirialiser you can always serve with rice. Just measure a cup full of rice along with 2 cups of water. Add in some seasalt and 2 cardamon pods to flavor it. Cook with a lid on a medium heat for 8 minutes for perfect fluffy rice.)
To serve lay down the carrot on a plate, dip the chicken into the sauce, place it on top and spoon some more sauce over top. Garish with some corriander and some lime wedges. Enjoy.