Tikka Masala Naan-wich

Everything you love about Tikka Masala but in hand-held form! Learn all the insider tips for knocking out a delicious chicken tikka masala at light speed. We’ll also whip up a curry aioli that brings this magical sand-naan-wich to the next level.

---

Chicken Tikka Masala Naanwich

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Print the Recipe

Tender, spiced chicken tikka masala tucked into warm naan with a creamy curry aioli, fresh cucumber, and cilantro for a bold, flavorful handheld meal.

Ingredients

• For the Chicken Marinade:
  • 1 pound chicken breasts or thighs
  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon white vinegar
  • 1 teaspoon cumin
  • 1 tablespoon ginger, minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
• For the Tikka Masala Sauce:
  • 2 tablespoons ghee, divided
  • 1 cup yellow onion, small dice
  • 1 tablespoon ginger, minced or grated
  • 1 1/2 teaspoons 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 (optional)
  • 1 cup unsweetened almond milk
  • 1 cup tomato puree
  • 2 teaspoons honey or maple syrup
• For the Curry Aioli:
  • 1/2 cup mayonnaise
  • 2 teaspoons curry powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon lemon juice
  • Pinch of salt
• For the Naanwich:
  • Naan (sandwich size preferred)
  • Cucumber, medium dice
  • Cilantro, leaves or chopped

Instructions

1. Prep the chicken. Trim chicken and cut into 1-inch cubes.
2. Marinate. In a bowl, combine almond milk, vinegar, cumin, ginger, garlic, salt, and cayenne. Add chicken and marinate for 15 minutes, then drain well.
3. Sear the chicken. Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon ghee and cook chicken pieces for about 3 minutes per side. Reduce heat to medium-low, then remove chicken and set aside.
4. Build the sauce. In the same pan, add remaining ghee, onion, ginger, garlic, spices, and salt. Sauté for 3–4 minutes until onions are translucent.
5. Simmer. Stir together almond milk, tomato puree, and honey or maple syrup. Pour into the pan and simmer for 5 minutes, stirring occasionally.
6. Finish the chicken. Reduce heat to low, return chicken to the pan, and simmer a few more minutes until fully cooked. Turn off heat.
7. Make the aioli. In a small bowl, mix mayonnaise, curry powder, garlic powder, lemon juice, and salt.
8. Toast the naan. Warm naan in a 400°F oven for 2–3 minutes or toast until soft and heated through.
9. Assemble. Spread curry aioli on naan, top with chicken tikka masala, cucumber, and cilantro. Serve immediately.

Homemade | homemadecooking.com