Name: Tikka Masala Naan-wich
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pound of chicken breasts or thighs; 1/2 cup Almond Breeze Shelf Stable Unsweetened Original Almondmilk; 1/2 teaspoon white vinegar; 1 teaspoon cumin; 1 tablespoon ginger, minced; 1 teaspoon garlic, minced; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 2 tablespoons ghee, divided; 1 cup yellow onion, small dice; 1 tablespoon ginger, minced or grated; 1 1/2 teaspoon garlic, minced; 1 teaspoon garam masala; 1/2 teaspoon ground cumin; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander; 1/2 teaspoon turmeric; 1/2 teaspoon salt; 1/4 teaspoon cayenne (cut back or omit if you don’t like heat); 1 cup Almond Breeze Shelf Stable Unsweetened Original Almondmilk; 1 cup tomato puree; 2 teaspoons honey or maple syrup; 1/2 cup mayonnaise; 2 teaspoons curry powder; 1 teaspoon garlic powder; 1/2 teaspoon lemon juice; A pinch of salt; Naan (sandwich size is best for these); Cucumber, medium dice; Cilantro, leaves or chopped

Cook Time:

45 Minutes

Serves Up To:

4 Servings

1 pound of chicken breasts or thighs

1/2 teaspoon white vinegar

1 tablespoon ginger, minced

1 teaspoon garlic, minced

1/2 teaspoon cayenne pepper

2 tablespoons ghee, divided

1 cup yellow onion, small dice

1 tablespoon ginger, minced or grated

1 1/2 teaspoon garlic, minced

1 teaspoon garam masala

1/2 teaspoon ground cumin

1/2 teaspoon cumin seeds

1/2 teaspoon coriander

1/2 teaspoon turmeric

1/4 teaspoon cayenne (cut back or omit if you don’t like heat)

2 teaspoons honey or maple syrup

2 teaspoons curry powder

1 teaspoon garlic powder

1/2 teaspoon lemon juice

Naan (sandwich size is best for these)

Cucumber, medium dice

Cilantro, leaves or chopped

Trim the chicken of any fat and skin and cut into 1-inch cubes.

In a medium bowl, combine the marinade ingredients. Stir in the chicken pieces and marinate them for 15 minutes.

Drain the chicken well.

Heat a large cast-iron skillet to medium high. Add a tablespoon of ghee, followed by the chicken pieces. Sauté them on each side for 3 minutes. Turn the heat down to medium low, and, using tongs or a spoon, place the pieces in a bowl and set aside.

Add the second tablespoon of ghee to the pan, followed by the onion, ginger, garlic, spices, and salt. Sauté the ingredients for 3 to 4 minutes, or until the onions are translucent.

Combine the almond milk, tomato puree and maple syrup or honey. Pour the liquid over the onion mixture and simmer, stirring periodically, for 5 minutes.

Turn the heat to low, return the chicken pieces to the pan, and simmer for another few minutes. Turn off the heat.

In a small bowl, combine the aioli ingredients and mix well.

Toast the naan either in a 400-degree oven for 2 to 3 minutes, or in a toaster.

Smear some curry aioli on the naan, and top it with the desired amount of chicken tikka masala, cucumber and cilantro.