Paleo Chicken Tikka Masala Recipes

PALEO CHICKEN TIKKA MASALA

Steps:

• Soak cashews with cool water in a small bowl for 4 hours or overnight. You can also soak the cashews with very hot water for about an hour. Drain the water. Blend the soaked cashews and 1 cup of water in a blender until smooth.
• Chop chicken into smaller pieces. In a medium bowl, marinade chicken with 1/4 cup cashew cream, 1 tablespoon avocado oil, lemon juice, and a pinch of salt. Let sit for 10 minutes
• While the chicken is marinading, start making the sauce. Heat 2 tablespoons coconut oil in a deep sauté pan over medium-high heat.
• When the pan is hot, add the onions and stir for 2 to 3 minutes, or until the onions start to turn translucent. Add garlic and ginger and stir for another minute, or until the garlic starts to brown. Mix in spices and stir for 30 seconds.
• Add cashew cream, crushed tomatoes, water, and another generous pinch of salt (about 1 teaspoon). Cover sauté pan and reduce heat to medium-low. Stir occasionally.
• While the sauce is simmering, cook the chicken. Heat another pan with 2 tablespoons of avocado oil (or your favorite cooking fat) over medium-high heat. When the pan is hot, add chicken pieces. Cook until the chicken is no longer pink on the inside, about 5 to 8 minutes.
• Add chicken to the simmering sauce and let it cook for another 5 minutes.
• Turn off heat. Season with more salt and pepper if you like. Garnish with cilantro.
• Serve with cauliflower rice or some roasted potatoes!

CHICKEN TIKKA MASALA RECIPE

Steps:

• Combine the chicken breasts, 2 teaspoons garam masala, coriander, cumin, turmeric, chili powder, lime juice, and 1 teaspoon salt in a large bowl and mix to combine. Allow to marinate for at least 1 hour - ideally up to 24 hours, covered in the refrigerator. When the chicken has finished marinating, fry the onion in a saucepan until soft and translucent, then add the ginger, garlic and remaining 2 teaspoons of garam masala and cook until fragrant. Add the marinated chicken and allow to cook for 5 minutes. Pour in the tomatoes and break up with a wooden spoon. Pour in the coconut cream and bring to a boil. Turn down the heat and allow to simmer for 30 minutes until the sauce has thickened slightly and the chicken is tender and cooked through. Serve with fresh cilantro.

PALEO CHICKEN TIKKA MASALA

Steps:

• 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.

PALEO CHICKEN TIKKA MASALA

Steps:

• Make the Masala marinade by mixing all the ingredients together in a bowl. Make a few shallow slices in the chicken and then place chicken in a large ziplock bag and pour marinade over it. Seal and place in the fridge overnight, or up to 48 hours. Remove the chicken from the bag and, using a paper towel, blot off the remaining marinade. Place chicken on a cookie sheet and place under the broiler until just cooked through and showing some brown spots. Depending on the size of the thighs, it should take about 10-12 minutes. Turn once half way through. Remove from oven, and cut into cubes. In a large dutch oven or stock pot, heat the olive oil over medium heat. Cook the onion, garlic and ginger until slightly browned and softened, 6-8 minutes. Add the spices and stir for 1 minute. Add the tomatoes and honey. Season with salt and pepper. Partially cover the pot and cook over medium heat until the sauce is thickened, about 10 minutes. Stir occasionally to keep the sauce from sticking to the bottom of the pan. Add the almond milk and cashew cream then continue to cook over low heat for about 10 more minutes. Add the chicken, and simmer until chicken is warmed back through. Sprinkle in the cilantro. Serve hot over cardamon saffron cauliflower rice. To reheat, warm on until heated through. To Make the Cashew Cream Soak 1 cup of raw cashews in 3 cups boiling water for 30 minutes. Drain the cashews, but reserve the soaking water. Place the cashews in a blender with 3/4 cup of the soaking water and blend until smooth. It should be a similiar thickness of a greek yogurt. If it's too thick, add a little water at a time to get your desired consistency.