Paleo Chicken Tikka Masala
Get back to clean eating with Whole30, keto, Paleo Chicken Tikka Masala; full of anti-inflammatory spices! An Indian cuisine favorite to remember!
Servings: 6 servings
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.