- Shelf Stable Unsweetened Original Almondmilk
- Unsweetened Original Almondmilk
- Almond Flour
- Cook Time
- 20 Minutes
Tikka Masala Sauce:
For the Naan-wich:
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.
Tikka Masala Sauce
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.