Paleo Tikka Masala Chicken
Indulge in the rich flavors of Paleo Tikka Masala Chicken, a healthy twist on the classic Indian dish, perfectly suited for those following a paleo lifestyle. This recipe features tender, bite-sized chicken thighs simmered in a creamy coconut milk-based sauce infused with bold spices like garam masala, turmeric, and paprika, delivering an irresistible depth of flavor. With diced tomatoes, aromatic garlic, ginger, and onions, every bite is packed with savory goodness. Ready in under an hour, this dairy-free, gluten-free dish pairs beautifully with cauliflower rice or steamed veggies for a wholesome, balanced meal. Garnish with fresh cilantro for an extra pop of freshness and serve this crowd-pleaser any night of the week!
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Recipe Information
Ingredients
- 1.5 lbs Chicken thighs (boneless, skinless)
- 1 cup Coconut milk (full-fat, canned)
- 3 tablespoons Tomato paste
- 14 oz Canned diced tomatoes
- 1 Yellow onion (finely chopped)
- 4 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Coconut oil
- 1 tablespoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set them aside.
In a large skillet or dutch oven, heat the coconut oil over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the spices (garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and salt) and stir to coat the onions, allowing the spices to toast lightly, about 1 minute.
Mix in the tomato paste, stirring to combine, then add the diced tomatoes and bring the mixture to a simmer.
Pour in the coconut milk and stir until the sauce is smooth and well combined.
Add the chicken pieces to the skillet, ensuring they are fully submerged in the sauce.
Cover the skillet and let the chicken simmer over medium-low heat for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro, if desired. Pair with cauliflower rice or steamed vegetables for a complete paleo-friendly meal.
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3536 mg | 154% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 30.5 g | ||
| Protein | 193.7 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4371 mg | 93% | |
*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.
