Chicken Tikka Masala

I love eating Indian and always wonder why I go so long between making it. It’s easy, has many healthy options and is completely delicious. A real break from a monotonous weekday menu. I’ve modified my old “go to” recipe for this dish to be Whole30 compliant by removing yogurt and adding coconut milk instead. Nobody noticed! When on a round, it can really get boring because we get in a rut. Since I’ve made the decision to continue with this way of eating, even when off round, I’ve seen remarkable results. Letting dairy go (for the most part, I indulge on occasion) has improved my skin’s texture and reduced break outs. I’ve found that gluten and I are not friends and that sugar turns me into a crack-head. Duh, right? Modifying recipes like this one, keeps my menu fresh and on budget. That’s a win/win!

The minute this marinated chicken hits the pan, your house becomes an olfactory dream! So beautifully aromatic!


After you remove the chicken, use the remaining ghee and the juices and drippings from the marinade and the chicken to saute your garlic, peppers and onions. A new and wonderful layer to the smells in your kitchen.


Once everything has softened and turned golden, add the tomato sauce and bring to heat. Use your immersion blender or transfer to a traditional blender to blend into a smooth sauce. Stir in the coconut milk and add the chicken back in… voila! Beautiful Indian deliciousness!

The end result will make you wonder why you haven’t done this sooner!


Soooooooo yuuuummmmm…


Oooooooo yummy from above!




Chicken Tikka Masala

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 3 chicken breasts cubed. Marinate in the juice of two lemons, 1 T garam masala, 1 tsp turmeric, 1 tsp black pepper. Marinate over night or for at least an hour.
  • 1/2 cup ghee divided
  • 1 white or yellow onion, diced.
  • 1-2 Serrano peppers, minced (1 pepper seeded = mild, 1 pepper with seeds = medium, 2 peppers with seeds = hot)
  • 5 cloves minced garlic
  • 1-2 T grated ginger
  • 4 tsp Garam masala
  • 2 tsp paprika
  • 1 15oz can tomato sauce
  • 1T fenugreek (this is optional but recommended. Found online or in Asian markets)
  • 2 cups coconut milk
  • Salt generously


  1. Add half of your ghee to a hot pan and sear the chicken. Remove from pan and set aside.
  2. Add remaining ghee, onion, pepper and garlic. Sauté until the mixture is a light caramel color.
  3. Add tomato sauce bring to heat and blend, either with an immersion blender or a regular blender.
  4. Add remaining ingredients and bring to a simmer. Return chicken to the pan and simmer on low for about 30 minutes, stirring regularly to avoids scorching.
  5. Serve over jasmine rice or riced cauliflower


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