By Juanita Franco
Cut the chicken thighs into bite-sized pieces. In a mixing bowl, combine the chicken pieces with coconut yogurt, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric, 1/2 teaspoon of cumin, and 1/2 teaspoon of salt. Mix well to coat evenly, cover, and let marinate for at least 30 minutes in the fridge.
While the chicken is marinating, prepare the cauliflower rice. Remove the leaves and the core from the cauliflower heads. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower is fine and resembles rice. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat 1 tablespoon of oil in a large pan over medium heat. Add the marinated chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of oil. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent, about 5 minutes.
Add the remaining garam masala, turmeric, and cumin to the pan. Stir well to mix with the onions and cook for another minute until fragrant.
Add the canned diced tomatoes with their juice and coconut milk to the pan. Stir well to combine. Bring the mixture to a gentle simmer.
Return the browned chicken to the pan. Simmer the chicken in the sauce for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Add salt and pepper to taste.
While the chicken tikka masala is simmering, prepare the cauliflower rice. Heat a large non-stick skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender. Season with a pinch of salt and pepper.
Serve the chicken tikka masala hot over a bed of cauliflower rice, and garnish with fresh cilantro.
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By Juanita Franco
This Main Course Indian Dairy-Free Gluten-Free recipe is ready in 1 hour 30 minutes and features chicken thighs, plain coconut yogurt, garam masala and other delicious ingredients. Contains 450 calories total.
Cut the chicken thighs into bite-sized pieces. In a mixing bowl, combine the chicken pieces with coconut yogurt, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric, 1/2 teaspoon of cumin, and 1/2 teaspoon of salt. Mix well to coat evenly, cover, and let marinate for at least 30 minutes in the fridge.
While the chicken is marinating, prepare the cauliflower rice. Remove the leaves and the core from the cauliflower heads. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower is fine and resembles rice. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat 1 tablespoon of oil in a large pan over medium heat. Add the marinated chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of oil. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent, about 5 minutes.
Add the remaining garam masala, turmeric, and cumin to the pan. Stir well to mix with the onions and cook for another minute until fragrant.
Add the canned diced tomatoes with their juice and coconut milk to the pan. Stir well to combine. Bring the mixture to a gentle simmer.
Return the browned chicken to the pan. Simmer the chicken in the sauce for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Add salt and pepper to taste.
While the chicken tikka masala is simmering, prepare the cauliflower rice. Heat a large non-stick skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender. Season with a pinch of salt and pepper.
Serve the chicken tikka masala hot over a bed of cauliflower rice, and garnish with fresh cilantro.
Calories per Serving: 450
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