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.
