Tikka Masala Naan-wich

Cook Time:

45

Minutes

Difficulty:

Medium

Serves Up To:

4

Servings


Nutrition Information

Calories892
Sodium1987.5mg
Dietary Fiber5.5g
Sugars15.1g
Protein60g

Ingredients

  • 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

Directions

  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

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.