Whole30 Chicken Tikka Masala
Transform your weeknight dinner routine with this Whole30 Chicken Tikka Masala, a healthy spin on the classic Indian dish that's packed with bold, aromatic flavors. Made with tender, bite-sized chicken thighs simmered in a creamy, dairy-free sauce featuring coconut milk, tomato paste, and a medley of warming spices like garam masala, turmeric, and paprika, this recipe is both wholesome and indulgent. Sautéed onion, garlic, and fresh ginger create a fragrant base, while ghee lends a rich depth to every bite. Finished with a sprinkle of fresh cilantro and a squeeze of lime for brightness, this gluten-free, paleo-friendly dish is perfect served solo or alongside cauliflower rice for a balanced, Whole30-compliant meal. Ready in just about an hour, this recipe proves that nourishing comfort food can be simple, flavorful, and guilt-free.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 can coconut milk (full-fat)
- 0.5 cup coconut cream
- 2 tablespoons tomato paste
- 2 tablespoons ghee
- 1 large yellow onion
- 4 garlic cloves
- 1 inch fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 lime
Instructions
Cut the chicken thighs into bite-sized pieces. Set aside.
Finely chop the onion, garlic, and ginger. Set aside for later use.
Heat 1 tablespoon of ghee in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger to the skillet and cook for an additional 2 minutes until aromatic.
Stir in the tomato paste, coconut milk, coconut cream, cumin, coriander, turmeric, garam masala, paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer and allow it to cook for about 5 minutes.
In a separate pan, heat the remaining 1 tablespoon of ghee over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
Transfer the browned chicken into the sauce. Stir to combine and ensure all chicken pieces are coated.
Reduce the heat to low and cover the skillet. Allow the chicken to simmer in the sauce for 20 minutes, or until the chicken is fully cooked and tender.
Remove the skillet from heat and stir in freshly chopped cilantro.
Serve hot with a lime wedge on the side for added freshness.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 3049 mg | 133% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 74.9 g | ||
| Protein | 185.6 g | 371% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 267 mg | 21% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2825 mg | 60% | |
*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.
