Paleo Chicken Tikka Masala is another dish, converted to remove added sugars, grains, for a quick, healthy dinner! It can be prepped quickly and easy and is suitable for gluten-free, paleo, keto, and Whole30 (hello, January Whole30!).
I love Indian food, especially with the health benefits of all the anti-inflammatory spices used. However, with a tree nut allergy, and nuts being a common and well-hidden ingredient in Indian cuisine, I am left to create my own dishes at home. Luckily, being a wellness junkie, I like having the control over the ingredients anyways. Plus, added bonus, I didn’t have to write this recipe; my Mom created this recipe for me <3.
*Interesting fun wellness fact, but being an avid follower of Vani Hari (Food Babe), a blogger who often compares the processed foods in other countries to that of America. I decided to look up the cuisine in India vs America, especially since I noticed most chicken tikka recipes contained so many additional healthy spices. As of currently, I found a couple articles (article 1 and article 2) that showed correlation between fresh foods/spices and lowered healthcare costs. India did great in comparison to America.
Moral of the story: incorporate lots of spices into your home cooked meals, such as done in Indian cuisine.
Paleo Chicken Tikka Masala
I’ve made several Indian dishes that are amazing but take hours to make. This Paleo Chicken Tikka Masala is easy to make and will be a pretty quick dish; ready in 30 minutes or less. It begins by sautéing the vegetables. Then spices are added and sautéed another couple of minutes.
Tomato sauce and coconut milk are mixed in and simmered until thickened. Chicken is sautéed and mixed in, then everything is served over riced cauliflower (or rice if you’re not doing keto, paleo, or Whole30). It really is that easy!
Here’s to fighting inflammation and regaining our sparkle together,
✧❈✯✦Jenn✦✯❈✧
Paleo Chicken Tikka Masala
Ingredients
- 3 tablespoons organic olive oil divided
- 1 onion minced
- 6 garlic cloves minced
- 1 teaspoon minced ginger
- ½ head cauliflower cut into small florets (optional)
- 2 teaspoons
cumin - 2 teaspoon
sea salt - 1 teaspoon
cayenne - ½ teaspoon
cinnamon - 1 teaspoon
turmeric - 2 teaspoons
paprika - ½ teaspoon
curry powder - 14 oz can tomato sauce
- 14 oz can full fat coconut milk
- 1 cup about ½ of a 16 oz bag frozen peas, thawed *Sub 1 medium red bell pepper and 8 oz sliced mushrooms sautéed for Whole30 or keto
- 4 boneless/skinless chicken breasts cut into small pieces
- Rice or riced cauliflower for serving *use riced cauliflower for paleo, whole 30, keto
Instructions
- Heat 2 tablespoons olive oil in a large skillet. Add onion, garlic, and ginger. Sauté over medium heat until fragrant. Add cauliflower, sauté until tender.
- Add cumin, sea salt, cayenne, cinnamon, turmeric, paprika, and curry power. Continue sautéing until fragrant (1-2 mins).
- Mix in tomato sauce. Bring to a boil, then reduce heat to low. Add coconut milk and peas. Simmer until thickened.
- Heat remaining olive oil in a separate skillet. Stir in chicken. Sauté until cooked through, about 10 mins. Mix into tikka masala.
- Serve over rice or riced cauliflower.
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