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!

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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.

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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!

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Soooooooo yuuuummmmm…

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Oooooooo yummy from above!

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Chicken Tikka Masala

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

Ingredients

  • 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

Directions

  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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