Tikki Marsala with Gluten Free Naan Bread

I like Indian food though I rarely make it at home. I have a preconceived notion that it’s going to be too much work and I’m not sure why because it’s actually usually pretty easy. I stumbled upon this recipe for gluten free naan bread from Paleo Grubs while doing some recipe consulting and decided it was a great excuse to make an Indian dish I know I love. The Tikki Marsala is super easy to make and extremely flavorful. I personally love naan bread but while not completely gluten free I do try and limit my gluten intake and found this a very satisfying substitution. If you are following a gluten free lifestyle this is perfect and if your currently dairy free you can sub out the cream in the marsala for coconut milk for a great alternative.

Yield: 4

Print

Chicken Tikki Marsala with Gluten Free Naan Bread

Ingredients:

For Marinade:

• 2 pounds chicken thighs, cut into 1 inch pieces
• 1 cup plain yogurt
• 1 tablespoon grated ginger
• 5 cloves minced garlic
• 1 ¼ teaspoon kosher salt
• 1 teaspoon each ground cumin and ground turmeric
• 2 teaspoons garam masala
• 1 teaspoon lemon juice
• ½ teaspoon each ground coriander and red chili powder

For Sauce:

• 20 oz tomato puree
• ½ cup water plus more as needed
• 1 large onion, diced
• 2 tablespoons grated fresh ginger
• 1 ½ tablespoons minced garlic
• 1 ½ teaspoons kosher salt
• 3 tablespoons ghee, divided
• 3/4 cup heavy cream
• 1 teaspoon each ground turmeric, coriander and red chili powder
• 2 teaspoons each of ground cumin and garam masala

Naan Bread:

• 3/4 cup arrowroot starch
• 3 tablespoon coconut flour
• 1/4 teaspoon salt
• 1 egg
• 1 cup full fat coconut milk
• 2 cloves garlic, finely chopped

Instructions:

How to cook Chicken Tikki Marsala with Gluten Free Naan Bread

For Chicken:

1. Mix and combine the ingredients for the marinade and add the cut chicken thighs. Marinate for as long as possible, preferably overnight, before cooking
2. In a large heavy-bottomed dutch oven or deep skillet heat about 2 tablespoons avocado oil over medium high heat. Working in batches, sear and brown the chicken thigh pieces, about 2 minutes per side. Transfer pieces to plate and keep warm in 200 degree oven while you prep the sauce
3. Drain the dutch oven of excess oil, but keep the browned bits in the bottom. These will add lots of flavor
4. Melt two tablespoons butter/ghee over medium high heat. Add the onion and sauté until soft, about 5 minutes. Add the ginger and garlic and cook another minute until fragrant
5. Add the spices (cumin, turmeric, coriander, chili powder and garam masala) to the onions and toast for 30 seconds
6. Add the tomato passata and ½ cup of water and simmer for 10 minutes to let flavors combine
7. Using an immersion blender, carefully puree the tomato spice mixture until smooth
8. Add in the heavy cream, remaining tablespoon of butter/ghee and chicken and its juices. Simmer until the chicken is cooked through, about 10 more minutes. Add water as needed to thin the sauce to desired consistency

For Naan Bread:

1. Combine arrowroot starch, coconut flour and salt in a medium bowl and mix to combine.
2. In a separate bowl, whisk egg with coconut milk, then add the wet mixture to the dry mixture and stir until well incorporated. Allow to sit on the counter top for 5-10 minutes for the batter to thicken.
3. Heat a 9” pan over medium-low heat and add a little bit of oil to it, then spoon about 1/3 cup of batter into the pan and cook on each side for 2-3 minutes.
4. Sprinkle with fresh or roasted garlic and drizzle with olive oil; serve warm.

Notes:

When you first mix together the ingredients for the naan bread you think it won't work but I promise it does. This recipe is great served over rice or potatoes but I personally just used the naan as a tortilla to enjoy it.

Did you make this recipe?

Tag @peasandpixels on instagram and hashtag it #peasandpixels

Created using The Recipes Generator