Paleo Chicken Tikka Masala
This paleo chicken tikka masala is even better than takeout. The sauce is creamy and flavorful and chicken is perfectly tender. This recipe goes great over cauliflower rice.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Total Time: 100 minutes
- Yield: 4 1x
Ingredients
Scale
Marinade
- 1 lb boneless skinless chicken thighs, cut into 1-inch chunks
- 1 cup plain unsweetened coconut yogurt (or any non-dairy yogurt)
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon lemon juice
Sauce
- 4 tablespoons ghee
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 jalapeno pepper, minced
- 1 teaspoon coriander
- 1 teaspoon paprika
- ½ teaspoon salt
- 15 oz can tomato sauce
- 1 cup full fat coconut milk
- Fresh cilantro for garnish
Instructions
- Stir together the coconut yogurt, garam masala, turmeric, cumin and lemon juice. Add the chicken and mix until well coated. Cover and refrigerate for at least 1 hour.
- Add the ghee to a large skillet over medium high heat. Add the onions and cook until soft. Add the garlic, ginger, jalapeno, coriander, paprika and salt and saute 2-3 minutes more.
- Add the tomato sauce and the chicken with yogurt marinade to the pan. Stir and simmer uncovered for 30 minutes.
- Stir in the coconut milk and simmer another 10 minutes.
- Serve over cauliflower rice and top with fresh cilantro.
Nutrition
- Serving Size: ¼ recipe
- Calories: 460
- Sugar: 5
- Sodium: 600
- Fat: 37
- Saturated Fat: 23
- Carbohydrates: 13.5
- Fiber: 2
- Protein: 20
- Cholesterol: 138