Allergy free creamy Indian chicken tikka masala recipe

Ingredients

• 4 chicken breasts, cubed
• 3cm piece fresh root ginger, peeled and chopped
• 2 cloves garlic, chopped
• 3 tbsps lime juice
• 1-2 tsp chilli powder
• 1 tbsp ground coriander seeds
• 1 tsp fenugreek seeds
• 1 tbsp garam masala
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 2 tbsp olive oil
• 1 onion, chopped
• 1 tsp turmeric
• 250ml lactose free cream
• 2 cups tomatoes, finely chopped
• 2-3 potatoes, chopped
• 2 tbsps lemon juice

Method

• Put the chicken, ginger, garlic, chilli powder, coriander, lime juice, ground coriander seeds, ground fenugreek seeds, garam masala, smoked paprika, salt, tomato paste and olive oil in a large bowl.
• Stir until the chicken is covered with marinade and set aside.
• Heat a large shallow pan or wok over a medium-high heat.
• Pour in the chicken and marinade.
• Fry for about 6-8 minutes, stirring occasionally to prevent burning.
• Meanwhile, heat the olive oil in a separate pan over a medium-high heat.
• Fry the onion for 3-4 minutes until just soft.
• Add the turmeric and stir-fry for 1 minute.
• Turn the heat to low, pour in the cream and simmer for 2-3 minutes.
• Add the onion mixture to the chicken mixture and stir to combine.
• Stir through the tomatoes and potatoes.
• Reduce the heat to low.
• Simmer, covered, for 10-15 minutes or until the potato is tender.
• Season to taste and stir in the lemon juice.