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Thursday, October 11, 2018

Stupid Easy Chicken Tikka Masala


Hey guys! Happy Thursday. Hard to believe we are nearly all of the way through the week. I have been dying for Indian food lately. Instead of breaking the bank at my local Indian food spot every month, I decided to make my own tikka masala. I have spent a few years trying to perfect this recipe. Indian food is my FAVORITE cuisine, hands down. Nothing beats the spice and warmth of Indian food..This is a great Fall/Winter recipe. You may need to purchase a few spices you don't already have, but I promise you.. you will want to make this again!

Please let me know how it goes down in the comments!






Stupid Easy Chicken Tikka Masala
(primal/paleo option, gluten-free, dairy-free option)
Serves 4-6

Marinade Ingredients:

  • 2 lbs boneless organic chicken thighs, cut into bite-size pieces (don't use breasts, they're not as good in this recipe)
  • 1 cup plain coconut milk yogurt or plain organic whole milk yogurt
  • 2 teaspoons garlic powder
  • 1 tablespoon ground ginger
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric or curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika

Marinade Process: 

1. In a large bowl, mix together all ingredients, minus chicken until well combined.
2. Add chicken pieces, and stir to combine.
3. Pour into a large zip lock bag to save fridge space, or cover bowl with plastic wrap.
4. Marinade for 30 minutes or up to overnight. 

Sauce Ingredients:
  • 2 tablespoons coconut oil
  • 1 tablespoon ghee or butter
  • 1 large onion, diced
  • 1 tablespoon garlic, finely minced or grated
  • 1 tablespoon ginger, finely minced or grated
  • 1 teaspoon garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 14 oz. can of organic tomato puree
  • 1/4 teaspoon cayenne pepper
  • 1-2 teaspoons of salt
  • 1 1/3 cup organic half and half OR 1, 14 oz. can of coconut milk
  • Fresh cilantro, to garnish (optional)
Sauce Process:

1. Heat oil in a large skillet to medium-high. When sizzling, add chicken pieces in batches. Don't crowd the pan or chicken will not brown.
2. When chicken is browned, place in a large bowl and set aside. You will cook it the rest of the way in the sauce.
3. Melt the ghee or butter in the same pan on medium-high heat. Fry the onions until quite soft (2-3 minutes. Scrape up any brown bits as they cook.
4. Add ginger, and garlic and saute with onions until fragrant (about 1 minute).
5. Add the garam masala, cumin, and coriander. Fry for 20-30 seconds until very fragrant. (This step is VERY important to develop the flavors properly)
6. Pour in the canned tomato sauce, cayenne pepper, and salt. Let simmer and stir occasionally for about 10 minutes until sauce thickens a bit. The sauce will become a deep brown/red color.
7. Stir the cream through the sauce. Add the chicken and its juices back into the pan and cook for 10 minutes on low-medium heat.
8. Serve with fresh cilantro (if desired) and enjoy!



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