Tikka Masala Naan-wich

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 3/21/2023

This almond milk-based preparation of Indian-inspired chicken tikka masala is prepared the traditional way, but in a tasty non-dairy version. The chicken is then layered with a curry aioli, cucumbers, and cilantro creating a super flavorful dinner for weeknights or weekend get-togethers. Everyone will love it!

45 mins
Serves: 4 Save

Ingredients (34)

  • Chicken marinade:
  • 1 pound of chicken breasts or thighs
  • 1/2 cup almond milk, unsweetened
  • 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 Unsweetened 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 naanwich:
  • Naan (sandwich size is best for these)
  • Cucumber, medium dice
  • Cilantro, leaves or chopped

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Trim the chicken of any fat and skin and cut into 1-inch cubes.
  2. In a medium bowl, combine the marinade ingredients. Stir in the chicken pieces and marinate them for 15 minutes.
  3. Drain the chicken well.
  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. 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. 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. Turn the heat to low, return the chicken pieces to the pan, and simmer for another few minutes. Turn off the heat.
  8. In a small bowl, combine the aioli ingredients and mix well.
  9. Toast the naan either in a 400-degree oven for 2 to 3 minutes, or in a toaster.
  10. Smear some curry aioli on the naan, and top it with the desired amount of chicken tikka masala, cucumber and cilantro.