Tikka Masala Naan-wich

Cook Time:





Serves Up To:



Nutrition Information

Dietary Fiber5.5g


  • Chicken Marinade:

  • 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

  • Tikka Masala Sauce:

  • 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

  • Curry Aioli:

  • 1/2 cup mayonnaise

  • 2 teaspoons curry powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon lemon juice

  • A pinch of salt

  • For the Naan-wich:

  • Naan (sandwich size is best for these)

  • Cucumber, medium dice

  • Cilantro, leaves or chopped


  1. 1

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

  2. 2

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

  3. 3

    Drain the chicken well.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

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

  8. 8

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

  9. 9

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

  10. 10

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

Made with these products:

Shelf Stable Unsweetened Original Almondmilk Photo

Shelf Stable Unsweetened Original Almondmilk

View Product
Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

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