Whole30 Chicken Tikka Curry
Elevate your weeknight dinners with this Whole30 Chicken Tikka Curry, a wholesome spin on a classic Indian favorite that's both dairy-free and gluten-free! Succulent, marinated chicken thighs are infused with bold flavors from aromatic spices like garam masala, turmeric, and cayenne pepper, then simmered in creamy coconut milk for a velvety finish. Made with ghee for a rich, buttery depth and crowned with fresh cilantro, this curry delivers unrivaled flavor while aligning perfectly with Whole30 principles. Ready in just 45 minutes, this recipe is an ideal choice for a satisfying, healthy family meal that doesn't compromise on authenticity. Pair it with cauliflower rice or enjoy on its own for a soul-warming dish that checks all the boxes.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 400 milliliters coconut milk
- 2 tablespoons ghee
- 1 large onion
- 4 cloves garlic
- 1 inch ginger
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 0.25 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Dice the boneless chicken thighs into bite-sized pieces and set aside.
In a large bowl, mix the lemon juice, cumin seeds, coriander powder, ground turmeric, garam masala, paprika, cayenne pepper, salt, and black pepper to make a marinade.
Add the chicken pieces to the marinade and coat well. Set aside to marinate for at least 15 minutes while preparing other ingredients.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat 2 tablespoons of ghee in a large pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger and cook for another 1 minute.
Add the marinated chicken to the pan and cook until the chicken is browned on all sides, about 5 minutes.
Pour in the coconut milk and stir to combine, bringing to a gentle simmer.
Lower the heat and let the curry simmer for about 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Finely chop the fresh cilantro and sprinkle it over the curry.
Serve hot, garnished with more cilantro if desired.
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 39.1 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2111 mg | 45% | |
*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.
