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Low FODMAP Chicken Tikka Masala
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Low FODMAP Chicken Tikka Masala

Enjoy a flavourful, low FODMAP twist on the classic Chicken Tikka Masala with this Crohn's-friendly recipe.
Prep Time45 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free
Keyword: Fakeaway, gluten-free, low-FODMAP
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.