Nut-Free Chicken Tikka Masala Recipe (Using Maya Kaimal Sauce)

Ingredients:

For the Marinade:

• 1 cup plain yogurt (use coconut or soy yogurt for a dairy-free version)

• 2 tablespoons lemon juice

• 1 tablespoon minced ginger

• 3 cloves garlic, minced

• 2 teaspoons ground cumin

• 2 teaspoons ground cinnamon

• 2 teaspoons cayenne pepper (adjust to taste)

• 2 pounds chicken breast, cut into bite-sized pieces

For the Sauce:

• 1 jar Maya Kaimal Tikka Masala Sauce (nut-free variety)

• 3 tablespoons olive oil

• 1/4 cup heavy cream (use coconut cream for dairy-free)

• 1/4 cup chopped fresh cilantro for garnish

Instructions:

1. Marinate the Chicken:

• In a bowl, combine the yogurt, lemon juice, ginger, garlic, cumin, cinnamon, and cayenne pepper. Mix well.

• Add the chicken pieces, ensuring they are thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

1. Cook the Chicken:

• Heat the olive oil in a large skillet over medium heat. Add the marinated chicken pieces (discard any leftover marinade) and sauté until they are browned on all sides and nearly cooked through, about 5-7 minutes.

1. Add Maya Kaimal Tikka Masala Sauce:

• Pour the Maya Kaimal Tikka Masala sauce over the chicken in the skillet. Stir to coat the chicken evenly.

• Reduce heat to low and let the chicken simmer in the sauce for about 10-15 minutes, or until completely cooked and the sauce is heated through.

1. Finish the Dish:

• If you prefer a creamier texture, stir in the cream or coconut cream and heat for an additional few minutes.

• Sprinkle with chopped cilantro before serving.

1. Serving Suggestions:

• Serve the Chicken Tikka Masala with steamed basmati rice, naan bread, or a side of roasted vegetables.

Using Maya Kaimal Tikka Masala Sauce not only saves time but also ensures consistent flavor, making this dish an excellent option for a quick and satisfying meal.