Craving the rich, comforting flavours of chicken tikka masala but worried it might upset your stomach? This low FODMAP version has you covered. It delivers all the warmth and spice of the original while using gentle, gut-friendly ingredients that are safe for sensitive digestion. Now you can enjoy this classic curry without the worry.
Low FODMAP Chicken Tikka Masala
Enjoy a flavourful, low FODMAP twist on the classic Chicken Tikka Masala with this Crohn’s-friendly recipe.
Servings: 4 people
Calories: 320kcal
Equipment
- Oven
- Skewers
- Blender
Ingredients
- 400 g boneless skinless chicken thighs
- 200 g lactose-free yogurt
- 2 tsp garlic-infused oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp ginger grated
- 400 g canned tomatoes
- 100 ml lactose-free cream
- Fresh coriander for garnish
- Salt and pepper to taste
Instructions
- Cut the chicken into bite-sized pieces and place on skewers.
- In a blender, combine yogurt, garlic-infused oil, cumin, coriander, paprika, turmeric, garam masala, ginger, salt, and pepper.
- Coat the chicken with the yogurt marinade and refrigerate for at least 30 minutes.
- Preheat the oven to 200°C (180°C fan). Bake the marinated chicken for 20-25 minutes until cooked through.
- In a separate pan, simmer canned tomatoes and lactose-free cream until slightly thickened.
- Add the cooked chicken to the tomato sauce and simmer for an additional 5 minutes.
- Garnish with fresh coriander and serve with rice or gluten-free naan.
Notes
Ensure the yogurt used is lactose-free for a low FODMAP option.
Adjust spices to personal preference.
Adjust spices to personal preference.
