LOW FODMAP CHICKEN TIKKA MASALA

chicken tikka masala dish with simple homemade gluten free naan bread

LOW FODMAP CHICKEN TIKKA MASALA

This low FODMAP Chicken Tikka Masala with Gluten Free Naan Bread brings all the bold, comforting flavours, without the belly troubles. It's a cozy, gut-friendly take on your favourite Indian-inspired dish, perfect for sensitive tummies and weeknight cravings.

Prep Time 30

Cook Time 30

Marinating Time 1

Total Time 2

Servings Servings

Ingredients

FOR THE CHICKEN TIKKA MASALA

2 large Chicken Breasts cut into cubes
¾ cup Coconut Milk
⅔ cup Strained Tomatoes
1 bunch Green Onions green parts only, chopped
1 large Lemon juiced
¼ cup Lactose-Free Yogurt
4 tbsp Fresh Parsley chopped and divided
2 tbsp Garam Masala
2 tbsp Fresh Ginger chopped
½ tbsp Turmeric
½ tbsp Chili Powder
2 tsp Sea Salt
1 tsp Ground Cloves
1 tsp Paprika
Pinch of Cayenne
¼ tsp Cumin

FOR THE GLUTEN FREE NAAN BREAD

260 grams Lactose-Free Yogurt
250 grams Gluten Free Flour
½ tsp Baking Powder
½ tsp Sea Salt
¼ tsp Xanthan Gum
2 tbsp Ghee melted, for brushing
Fresh Parsley chopped, for garnish

FOR SERVING

Brown or White Rice (see notes for instant pot recipes)

Instructions

Add all the chicken spices and ginger, parsely, green onion, and lemon juice into the body of a food processor. Pulse until it becomes a paste.
Put the cubed chicken into a large bowl or ziploc bag.
Add the yogurt. Then the paste. Combine well, until chicken is evenly coated, and place in the fridge to marinate for at least an hour (up to 24).
Heat a non-stick skillet over medium heat.
Add the chicken pieces and cook a few minutes per side, until browned.
Add the tomatoes and coconut milk, bring to a boil then reduce and simmer for 15 minutes, until the sauce has thickened slightly.
Make the Naan: Add all the ingredients into a large bowl and mix/knead, using your hands, until well combined, forming it into a large ball.
Cut into 5 even pieces.
Using a rolling pin, on a lightly floured surface, roll each individual piece out to form little circles. I normally aim for 0.5cm thickness each.
Place a skillet over medium heat (no oil necessary). Once hot, add one naan piece at a time.
Generally, they take a few mins per side (the second side slightly less time than the first). You'll know when to flip it when it starts puffing up, however, keep in mind that since they are gluten free, they may not puff up as much - check after a few minutes - there should be light brown spots but no burning.
Brush with garlic infused olive oil, sprinkle with fresh chopped parsley, and a little sea salt.
To Assemble: Add a few spoonfuls of the saucy chicken into a bowl next to a few scoops of plain rice. Cut the naan into triangles and serve alongside the dish for dipping. Top with more sauce and fresh chopped parsley, if desired.

Notes

Check out my recipe for brown rice in the instant pot.

Check out my recipe for white rice in the instant pot.

Nutrition