Chicken Tikki Masala
I’ve become completely and totally BORED with every bit of food I’ve been cooking and eating lately. Eating healthy is a beautiful thing and I always feel so much better on my Paleo diet. But… when you’re the queen of eating the same things over and over again, eventually you just have to tell yourself ENOUGH IS ENOUGH! I decided it was time to get on Pinterest, my go to place when I need new recipes. I love trying new recipes out! I love ethnic foods… whether it’s Mexican, Indian, Thai, or Chinese… I’ll try anything, well, not anything, but most things at least once! I’m all about finding a new recipe and turning it into my own. So… That’s what I’ve done with this new Chicken Tikki Masala recipe! And yes, I did turn it into a Paleo recipe! My stomach appreciates it! 🙂
Here’s what you’re going to need:
Yield: 4 Servings
2 lbs Organic (HORMONE FREE) Chicken breasts, chopped into bite size pieces
1 tsp ground cumin
1 tbsp ground cinnamon
1 tbsp paprika
2 tsp cayenne
1/4 tsp ground pepper
1/2 tsp kosher salt
1 tbsp fresh ginger, peeled and minced (Or you can use a micro-plane and grate it)
2 tbsp fresh lemon juice
2 cups of coconut milk (I used the light kind… Use whatever you like.)
For the Sauce:
1 tbsp olive oil
1 tbsp butter
1/4 of the spice mixture reserved from the marinade
2 garlic cloves, minced
1/2 onion, small diced
16 oz tomato sauce (2 cans)
2 cups coconut milk (One 13.66 fl. oz can of coconut milk is almost 2 cups)
salt and pepper to taste
1/4 cup cilantro, chopped
1. In a small bowl mix together the following: cumin, cinnamon, paprika, cayenne, salt, and pepper. Reserve in a separate bowl 1/4 of this mixture for the tomato sauce.
2. Add coconut milk, lemon juice, and ginger to your seasoning bowl. Stir until well incorporated.
3. Wash and pat dry your chicken. Chop it into bite size pieces. Add to coconut milk mixture. Cover and let this marinate for as long as possible. A minimum of 30 minutes or up to 8 hours in the refrigerator.
4. While your chicken marinates, start cooking the tomato sauce and let it simmer.
5. In a Dutch oven, melt butter and olive oil on medium-high heat. Add garlic and onion and cook until it’s translucent. Add the reserved spice mixture, tomato sauce, and coconut milk. TASTE your sauce to see if it needs anything. Simmer the sauce on low heat until you’re ready to cook the chicken.
6. Pull chicken out of the refrigerator. Using a slotted spoon, take the chicken out of the marinade and put it in the tomato sauce. Discard the marinade.
7. Bring the tomato sauce and chicken to a boil for 10-15 minutes. Stir sauce occasionally so that it doesn’t burn or scorch on the bottom of the pan. Bring tomato sauce to a simmer and let it cook for as long as you want. The longer the chicken cooks, the more tender it will be. (You could totally use a crock pot for this part if you want and let it cook on low for several hours.)
8. When you’re ready to serve it, garnish it with the chopped cilantro. It looks so pretty!
Traditionally you would serve Tikki Masala with Jasmine rice, but I didn’t. (Please feel free to do so!) I made sauteed mushrooms and kale instead. I’m not going to lie… I baked us up a little Naan bread to dip in the sauce. That part was so not Paleo, BUT it was whole grain and I’m praying it wasn’t made with GMOs. It was delicious! Here’s a picture of the finished product :
If you try this recipe, please let me know how you like it!