PALEO CHICKEN TIKKA MASALA
Tikka Masala is a dish that it typically made by marinating chicken in spices and yogurt and then baking the chicken in a tandoor oven. This version uses coconut milk instead of yogurts or creams, but still has the same spices that the traditional dish uses. You can increase the level of heat by adding more cayenne pepper in the marinade and using more jalapenos in the sauce. And since I don't have a tandoor oven handy, I just use the grill :-)
If you don't want to grill the chicken you can place the chicken on an aluminum foil covered baking pan (without the skewers) and place it under the broiler for about 5-7 minutes on each side, until darkened and cooked through.
Serve this over cauliflower rice, spaghetti squash or your favorite vegetables.
If you don't want to grill the chicken you can place the chicken on an aluminum foil covered baking pan (without the skewers) and place it under the broiler for about 5-7 minutes on each side, until darkened and cooked through.
Serve this over cauliflower rice, spaghetti squash or your favorite vegetables.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Chicken Tikka MasalaPrep time: 20 mins Cook time: 25 mins
Inactive:1-2 hours Servings: 4-6 |
|
 |
Ingredients:
- 2 pounds boneless, skinless chicken thighs (cut into 1" pieces)
MARINADE
- 1 cup coconut milk
- 2 Tbsp. fresh lemon juice
- 2 tsp. sea salt
- 1 tsp. ground cinnamon
- 2 tsp. ground cumin
- 2 tsp. cayenne pepper (or more if you like more heat)
- 2 tsp. ground black pepper
- 1 Tbsp. fresh ginger, minced
SAUCE:
- 2 tsp. ground cumin
- 3 tsp. paprika
- 1 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. dried coriander
- 1/4 tsp. ginger
- Dash ground cloves
- Dash nutmeg
- 2 Tbsp. lard/bacon fat or tallow
- 1 small onion, diced small
- 3 garlic cloves, chopped
- 1 (4 oz) can diced green chiles or jalapenos
- 1 (8 oz) can tomato sauce
- 1 cup coconut milk
-1/4 cup fresh cilantro, chopped (for topping)
Equipment:
- Cutting board
- Kitchen knife
- 6 skewers (if wood skewers, soak in water for 10 minutes before using)
- Large resealable plastic bag
- Large skillet
- Measuring spoons
- Measuring cups
- Garlic press
- Small mixing bowl
- Stirring spoon
- Grill
Directions:
1. Place the marinade ingredients in a large resealable plastic bag and add the chicken pieces. Remove as much air as possible and seal the bag, turning the bag a few times gently to coat chicken. Place in the refrigerator and allow to marinate for 1-2 hours. Thread the chicken onto the skewers and discard the marinade.
2. To make the sauce, combine the cumin, paprika, sea salt, black pepper, coriander ginger, cloves and nutmeg together in a small bowl and stir to combine. Add the lard/bacon fat or tallow to a large skillet and place over medium heat. Add the spice mixture to the pan and saute the spices in the oil for about 1 minute, stirring constantly. Add the onion and garlic and saute for about 2 minutes. Add the green chiles or jalapenos and saute for another 2 minutes.
3. Add the tomato sauce and coconut milk and simmer on low heat until the sauce thickens (about 20 minutes), stirring occasionally You can grill the chicken while the sauce is simmering, or cook the sauce and set it aside (off of the heat) while you grill the chicken.
4. Preheat the grill on high heat. Grill the chicken for about 5 minutes on each side or until cooked through.
5. Add the grilled chicken to the sauce and simmer for about 5 minutes. Serve topped with freshly chopped cilantro.
- 2 pounds boneless, skinless chicken thighs (cut into 1" pieces)
MARINADE
- 1 cup coconut milk
- 2 Tbsp. fresh lemon juice
- 2 tsp. sea salt
- 1 tsp. ground cinnamon
- 2 tsp. ground cumin
- 2 tsp. cayenne pepper (or more if you like more heat)
- 2 tsp. ground black pepper
- 1 Tbsp. fresh ginger, minced
SAUCE:
- 2 tsp. ground cumin
- 3 tsp. paprika
- 1 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. dried coriander
- 1/4 tsp. ginger
- Dash ground cloves
- Dash nutmeg
- 2 Tbsp. lard/bacon fat or tallow
- 1 small onion, diced small
- 3 garlic cloves, chopped
- 1 (4 oz) can diced green chiles or jalapenos
- 1 (8 oz) can tomato sauce
- 1 cup coconut milk
-1/4 cup fresh cilantro, chopped (for topping)
Equipment:
- Cutting board
- Kitchen knife
- 6 skewers (if wood skewers, soak in water for 10 minutes before using)
- Large resealable plastic bag
- Large skillet
- Measuring spoons
- Measuring cups
- Garlic press
- Small mixing bowl
- Stirring spoon
- Grill
Directions:
1. Place the marinade ingredients in a large resealable plastic bag and add the chicken pieces. Remove as much air as possible and seal the bag, turning the bag a few times gently to coat chicken. Place in the refrigerator and allow to marinate for 1-2 hours. Thread the chicken onto the skewers and discard the marinade.
2. To make the sauce, combine the cumin, paprika, sea salt, black pepper, coriander ginger, cloves and nutmeg together in a small bowl and stir to combine. Add the lard/bacon fat or tallow to a large skillet and place over medium heat. Add the spice mixture to the pan and saute the spices in the oil for about 1 minute, stirring constantly. Add the onion and garlic and saute for about 2 minutes. Add the green chiles or jalapenos and saute for another 2 minutes.
3. Add the tomato sauce and coconut milk and simmer on low heat until the sauce thickens (about 20 minutes), stirring occasionally You can grill the chicken while the sauce is simmering, or cook the sauce and set it aside (off of the heat) while you grill the chicken.
4. Preheat the grill on high heat. Grill the chicken for about 5 minutes on each side or until cooked through.
5. Add the grilled chicken to the sauce and simmer for about 5 minutes. Serve topped with freshly chopped cilantro.
Check Out My Cookbook!
My Favorite Products
