Paleo Chicken Tikka
Transport your taste buds to the vibrant flavors of India with this Paleo Chicken Tikka recipe—an irresistible, dairy-free twist on a classic favorite. Tender, bite-sized chicken pieces are marinated in a creamy blend of coconut milk, fresh ginger, garlic, and warming spices like garam masala, turmeric, and cayenne, then oven-baked to perfection with a charred finish. This recipe is paleo-friendly and gluten-free, offering bold, aromatic flavors without compromising on health-conscious ingredients. Serve it with a drizzle of simmered marinade and a sprinkle of fresh cilantro for a dish that’s bursting with color, flavor, and tradition. Perfect for meal prep or a cozy dinner, this quick-to-make recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 1 cup Coconut milk
- 2 tablespoons Coconut oil
- 1 tablespoon Fresh ginger
- 3 units Garlic cloves
- 2 tablespoons Lemon juice
- 2 teaspoons Garam masala
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
Instructions
Cut the chicken breast into bite-sized pieces and place them in a large bowl.
In a blender, combine the coconut milk, fresh ginger, garlic cloves, lemon juice, garam masala, ground coriander, ground cumin, paprika, ground turmeric, cayenne pepper, salt, and black pepper. Blend until smooth to create the marinade.
Pour the marinade over the chicken pieces, ensuring that all pieces are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for more flavor.
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly oil it with coconut oil to prevent sticking.
Transfer the marinated chicken pieces onto the prepared baking sheet, spreading them out evenly.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and slightly charred at the edges.
In a small pan, heat the coconut oil over medium heat and add the remaining marinade. Let it simmer for 5 minutes, stirring constantly, to create a sauce.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
Serve the Chicken Tikka hot with the simmered sauce drizzled over and garnished with fresh cilantro.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 4647 mg | 202% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 18.1 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2527 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
