Hold the heavy cream and the yogurt, this chicken tikka masala recipe utilizes the biggest scoop of coconut cream and turns a classic Indian dish into a tantalizing Paleo adaptation. After all, it is the abundant amount of spice that makes it the real thing. Allow sufficient time, 12 to 24 hours, to marinate the chicken breasts for the most noteworthy flavors.
For some people, tikka masala is the ultimate comfort food, for others it is a simple burger or taco-stuffed sweet potatoes. If your food cravings are of the Indian-inspired kind you will likely already have garam masala in your collection of spices. If you don’t have it yet, go out of your way to find it and use it for all it is worth. It is a blend of finely ground spices and ranges from 6-17 ingredients, so there will be subtle differences between brands. Literally translated, garam masala means “hot spices”, that doesn’t necessarily mean it will be fiery, but it will have notes of coriander, cumin, cloves, black pepper, cardamom, cinnamon and nutmeg.
You may be missing the naan if you remember the good old days of eating out at Indian restaurants, but let us suggest that a cauliflower pizza crust is a great replacement for that bread-like experience – just bake it in the right shape, or cut it in wedges for easy dipping. Of course you are going to want a light and refreshing dessert after a fully satisfying dinner, we know just the one for that, mango and strawberry sorbet.
Chicken Tikka Masala Recipe
Protein: 39g / %
Carbs: 17g / %
Fat: 25g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. chicken breast fillets, boneless & skinless, cubed
- 4 tsp. garam masala
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/2 tsp. chili powder
- Juice of 1 lime
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp. fresh ginger, crushed
- 2 x 14oz. cans whole tomatoes
- 14 oz. can coconut cream or full-fat coconut milk
- Sea salt & freshly ground black pepper
- Fresh cilantro, to serve
- Combine the chicken breasts, 2 teaspoons garam masala, coriander, cumin, turmeric, chili powder, and 1 teaspoon salt in a large bowl and mix to combine.
- Allow to marinate for at least 1 hour – ideally up to 24 hours, covered in the refrigerator.
- When the chicken has finished marinating, fry the onion in a saucepan until soft and translucent, then add the ginger, garlic and remaining 2 teaspoons of garam masala and cook until fragrant.
- Add the marinated chicken and allow to cook for 5 minutes.
- Pour in the tomatoes and break up with a wooden spoon.
- Pour in the coconut cream and bring to a boil.
- Turn down the heat and allow to simmer for 30 minutes until the sauce has thickened slightly and the chicken is tender and cooked through.
- Serve with fresh cilantro.