Paleo Chicken Tikka Masala
Indulge in the warm, aromatic flavors of Paleo Chicken Tikka Masala—a wholesome, dairy-free twist on the classic Indian dish! This recipe features tender, spice-marinated chicken simmered in a creamy, flavorful coconut milk and tomato sauce. Infused with fragrant spices like garam masala, cumin, and turmeric, every bite is bursting with bold, authentic taste. Perfect for meal preppers and spice lovers alike, this gluten-free, paleo-friendly meal can be served over cauliflower rice or enjoyed on its own for a guilt-free indulgence. With just 20 minutes of prep and 30 minutes of cooking, you’ll have a restaurant-quality dish that’s perfect for cozy weeknight dinners.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 can (400ml) Coconut milk (full fat)
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Fresh ginger (minced)
- 4 cloves Garlic (minced)
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Garam masala
- 1 teaspoon Paprika
- 1 teaspoon Ground turmeric
- 1.5 teaspoons Sea salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Coconut oil
- 3 tablespoons Tomato paste
- 1 large Yellow onion (finely chopped)
- 0.5 cup Fresh cilantro (chopped)
Instructions
Cut the chicken breasts into bite-sized pieces and place them in a large bowl.
Add lemon juice, ginger, garlic, 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of garam masala, paprika, turmeric, salt, and pepper to the chicken pieces. Mix well to coat. Marinate the chicken for at least 30 minutes, or up to overnight for best results.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken pieces (in batches if necessary) and brown them on all sides, but do not cook them through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the chopped onion and sauté until it becomes soft and golden, about 5 minutes.
Add the remaining garlic, remaining ginger, and remaining 1 teaspoon each of cumin, coriander, and garam masala. Stir well to combine and sauté for about 2 minutes until the spices are fragrant.
Add the tomato paste to the skillet, stirring to combine with the onion and spice mixture. Let it cook for 2 minutes.
Pour the coconut milk into the skillet, stirring well to combine with the tomato paste and spice mixture. Bring the sauce to a gentle simmer.
Return the browned chicken pieces to the skillet, stirring to coat with the sauce. Continue to simmer until the chicken is cooked through and the sauce is thickened, about 10-15 minutes.
Adjust seasoning with additional salt and pepper if needed.
Garnish with fresh cilantro before serving. Enjoy this Paleo Chicken Tikka Masala with cauliflower rice or a side of your choice.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 14.1 g | ||
| Protein | 222.4 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1378 mg | 29% | |
*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.
