Green Chicken Masala Recipe

Chicken tikka masala is a curry made with roasted chicken and a red or orange sauce. This recipe differs from the traditional tikka masala in its use of a paste made with fresh cilantro and mint for a green chicken masala.

Like the traditional tikka masala, though, the combination of Indian spices gives a nice spicy taste to this dish, making it similar to other curries.

It should not be confused with Chicken Marsala, which is an Italian dish made with mushrooms and Marsala wine. A great Italian Chicken Marsala recipe can be found in the cookbook.

This recipe calls for quite a few ingredients but is really quick and simple to prepare. It should take no more than 30 minutes to prepare from start to finish. Of course, you can substitute the chicken thighs with pork or beef for an equally great result.

Beef should give the dish an even bolder taste. Choose tender cuts of meat since the meat cooks quickly, contrary to a stew where the meat cooks slowly, and tougher cuts can be used.

Green chicken masala recipe

Serves: 4

Ingredients

• 2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces;
• 1 cup full-fat coconut milk;
• 1 onion, finely chopped;
• ¼ cup lemon juice;
• ½ cup water or chicken stock;
• 4 garlic cloves, minced;
• 2 cups fresh cilantro leaves;
• 1 cup fresh mint leaves;
• 1 jalapeño pepper, chopped coarsely;
• 1 ½ teaspoon turmeric;
• ½ teaspoon cinnamon;
• ½ teaspoon ground cardamom;
• ⅛ teaspoon ground cloves;
• 3 tablespoon coconut oil or clarified butter;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Heat a large skillet over medium heat and add the onion with the cooking fat. Cook, occasionally stirring, for about 5 minutes until the onion starts to soften.
2. Add the chicken thighs and the turmeric to the skillet and continue cooking, occasionally stirring, for about 7 minutes.
3. Meanwhile, place the lemon juice, water or stock, cilantro, mint, jalapeño, and garlic in a blender or food processor and process to obtain a smooth puree.
4. After the chicken has cooked for about 7 minutes, add the cloves, cardamom, and cinnamon. Cook for another minute.
5. Pour in the coconut milk, season to taste with sea salt and freshly ground black pepper, and add the herb puree.
6. Bring to a simmer and let simmer for about 15 minutes, until the chicken is well cooked and tender.

📖 Recipe

Green chicken masala recipe

Enjoy this green version of the Indian traditional chicken masala, adapted for Paleo.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Calories 401 kcal

Ingredients

  

1x2x3x

• 2 lbs skinless boneless chicken thighs, cut into 1-inch pieces
• 1 cup full-fat coconut milk
• 1 onion finely chopped
• ¼ cup lemon juice
• ½ cup water or chicken stock
• 4 garlic cloves minced
• 2 cups fresh cilantro leaves
• 1 cup fresh mint leaves
• 1 jalapeño pepper chopped coarsely
• 1 ½ teaspoon turmeric
• ½ teaspoon cinnamon
• ½ teaspoon ground cardamom
• ⅛ teaspoon ground cloves
• 3 tablespoon coconut oil or clarified butter
• Sea salt and freshly ground black pepper to taste

Instructions

 

• Heat a large skillet over medium heat and add the onion with the cooking fat. Cook, occasionally stirring, for about 5 minutes until the onion starts to soften.
  1 cup full-fat coconut milk, 1 onion
• Add the chicken thighs and the turmeric to the skillet and continue cooking, occasionally stirring, for about 7 minutes.
  2 lbs skinless, 1 ½ teaspoon turmeric
• Meanwhile, place the lemon juice, water or stock, cilantro, mint, jalapeño, and garlic in a blender or food processor and process to obtain a smooth puree.
  ¼ cup lemon juice, ½ cup water or chicken stock, 4 garlic cloves, 2 cups fresh cilantro leaves, 1 cup fresh mint leaves, 1 jalapeño pepper, 3 tablespoon coconut oil or clarified butter
• After the chicken has cooked for about 7 minutes, add the cloves, cardamom, and cinnamon. Cook for another minute.
  ½ teaspoon ground cardamom, ⅛ teaspoon ground cloves, ½ teaspoon cinnamon
• Pour in the coconut milk, season to taste with sea salt and freshly ground black pepper, and add the herb puree.
  1 cup full-fat coconut milk, Sea salt and freshly ground black pepper to taste
• Bring to a simmer and let simmer for about 15 minutes, until the chicken is well cooked and tender.

Nutrition

Calories: 401kcalCarbohydrates: 10gProtein: 28gFat: 29gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 119mgSodium: 188mgPotassium: 649mgFiber: 2gSugar: 2gVitamin A: 1100IUVitamin C: 19mgCalcium: 71mgIron: 4mg

Keyword chicken, greens, masala

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