Gluten-Free, Dairy-Free, Serves 4

• 1 lb boneless chicken breast, cut into bite-size pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut cream
• Salt, to taste
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Directions:

Mix the cumin, coriander, turmeric, paprika, garam masala, and cayenne pepper in a bowl. Using a separate bowl, add the chicken pieces and sprinkle the spice mixture on top. Mix well so that the chicken is evenly coated with the spices. Heat the olive oil in a large pan over medium-high heat. Add the onions and garlic and sauté for a few minutes until the onions are translucent. Add the chicken to the pan and cook for 5-7 minutes or until the chicken is no longer pink. Add the diced tomatoes to the pan and stir well. Let the mixture simmer for 10-15 minutes until the sauce has thickened. Pour in the coconut cream and stir to combine. Add salt to taste. Let the chicken tikka masala simmer for another 5-10 minutes until the sauce has thickened to your liking. Serve hot, garnished with fresh cilantro.