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: 4/4/2024

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

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.