Shopping Cart -

Your cart is currently empty.
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the United Kingdom version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points


Embrace winter with warming AND hearty dishes…
For the organic honey-roasted vegetables, see page 78

Chicken tikka masala

By Drop Away ( GF SF EF

Serves 4 | Prep 20 mins plus marinating | Cook 30 mins | Calories 425 (per serving)


600g (1lb 3oz) chicken breasts, cut into bite-size pieces

2 garlic cloves, peeled, grated

75g (2¾oz) fat-free plain yoghurt

1 tbsp tikka spice powder


1 gluten-free chicken stock pot, made up with 100ml (3½floz) boiling water

2 onions, peeled, sliced

2 garlic cloves, peeled, sliced

1 tsp fresh ginger, grated

1½ tbsp tikka spice powder

1 x 400g (14oz) tin of chopped tomatoes

a small bunch of fresh coriander, chopped, plus extra for garnish

salt and freshly ground black pepper

3 tbsp fat-free plain yoghurt


100g (3½oz) cooked brown rice

150g (5½oz) winter vegetables

1 For the marinated chicken, mix together all the ingredients in a bowl, cover with clingfilm, then place in the fridge to marinade while you make the sauce.

2 For the tikka masala sauce, bring the stock to a simmer in a saucepan. Add the sliced onions, garlic and ginger. Cover the pan with a lid and simmer very gently for 15 minutes.

3 When the onions are translucent and soft, add the tikka spice powder, the tinned tomatoes and the chopped coriander and bring to the boil. Reduce the heat slightly and simmer for 20-30 minutes, until the sauce is thickened. Season with salt and freshly ground black pepper, then set aside to cool slightly.

4 Meanwhile, preheat the grill to its hottest setting. Cover a baking tray with foil, then place the marinated chicken on the tray in a single layer. Grill the chicken for 15 minutes, or until the chicken is cooked through. Give the chicken a turn halfway through cooking, to ensure it’s nicely browned all over.

5 Using a stick blender or food processor, blend the tikka masala sauce until smooth. Return to the heat and warm through, then add the yoghurt. Don’t boil the sauce after you add the yoghurt or it will split.

6 Stir the cooked chicken pieces into the sauce and serve with brown rice, your vegetable choice and a sprinkling of coriander to finish.

Niki’s trio of vegan sauces

By Niki Behjousiar (


Serves 4-6 | Prep 10 mins | Cook 20 mins | Calories 43 (per serving)

Purchase options below
Find the complete article and many more in this issue of Gluten-Free Heaven - Gluten-Free Heaven January 2019
If you own the issue, Login to read the full article now.
Single Issue - Gluten-Free Heaven January 2019
Or 499 points
Annual Digital Subscription
Only £ 2.33 per issue
Was £40.99
Now £27.99
Monthly Digital Subscription
Only £ 3.99 per issue
Was £3.99
Now £3.99

View Issues

About Gluten-Free Heaven

Welcome to the first Gluten-Free Heaven of 2019 and, being the New Year, we have a plethora of healthy, hearty and comforting recipes for you to get cracking on with. Find light lunches, hearty mains, simple and quick midweek meals and, if you haven't had enough over the Christmas period, a few sweet and naughty recipes to 'top-up' on! We also look at feeding the family healthily for 2019, look at the best chains to pick up a coffee without fear of cross-contamination, check out some great Greek food that you may have thought was impossible to make on a gluten-free diet and look at how to 'go organic' easily and cheaply. Plus, there's all the latest news, products and tips to help you live gluten-free with ease.