For a Paleo Chicken Tikka Masala that tastes restaurant-quality, pairing it with the right sides is key. Cauliflower rice is a perfect low-carb option that soaks up the flavorful sauce. Just sauté it with olive oil and a pinch of salt for simplicity.
Zoodles bring a fresh, light twist to the meal and boost your veggie intake. Toss them gently with olive oil and garlic for a subtle, savory flavor that complements the dish.
A mixed green salad with cherry tomatoes, cucumbers, and lemon vinaigrette adds brightness. This crisp, tangy side balances the rich, creamy Tikka Masala beautifully, rounding out your meal perfectly.
If you’re like me and enjoy tantalizing flavors that burst in your mouth, you’ve probably tried Chicken Tikka Masala at some point. It’s a dish synonymous with Indian cuisine, but here’s the catch: my version is a Paleo take that doesn’t compromise on taste.
This recipe is a game-changer for anyone trying to stick to a health-conscious diet without skipping out on flavor. Gather your ingredients, and let me guide you through this culinary journey.
Restaurant Style Chicken Tikka Masala Paleo takes the iconic creamy, spiced chicken dish and transforms it into a version that aligns with the principles of a Paleo diet. This means no dairy, no gluten, and focusing on whole ingredients. You will savor the delicious spices and vibrant flavors while sticking to your health goals.
This dish typically features marinated chicken, cooked in a rich and flavorful sauce, making it a favorite for many.
The best part? You can whip it up right at home without missing out on those authentic flavors. Ready to make your taste buds dance?
Let’s break down why this recipe is not just another dish on your to-cook list.
Balanced Flavors: The blend of spices creates a rich and aromatic taste. This recipe leverages spices like cumin, coriander, and turmeric, which bring warmth and depth to the dish.
Healthy Substitutes: Traditional recipes often use heavy cream, but here we use rich cashew cream. This keeps the dish creamy while maintaining the Paleo integrity.
Versatile Cooking Method: You can choose to grill, bake, or even sauté the chicken. This flexibility accommodates different preferences and kitchen setups.
Meal Prep Friendly: You can prepare the chicken and sauce in bulk. This means you’ll save time during busy weekdays while enjoying a homemade meal filled with flavor.
With these elements, you’re set for success in the kitchen.
To create this Restaurant Style Chicken Tikka Masala Paleo, here’s what you’ll need:
Marinade:
1 pound boneless, skinless chicken thighs, trimmed and cut if needed
1/2 cup unsweetened plant-based yogurt
1/2 tablespoon freshly minced ginger root
1/4 teaspoon aromatic cardamom powder
1/8 teaspoon cayenne chili powder
1 clove garlic, finely grated
1/2 teaspoon smoked paprika
1 tablespoon fresh-squeezed lemon juice
1/8 teaspoon ground turmeric root
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/2 teaspoon warm cinnamon powder
Sea salt and cracked black pepper, to taste
Sauce:
2-1/2 cups thick strained tomato purée
1 teaspoon raw honey
1 tablespoon extra virgin olive oil
1 teaspoon finely grated fresh ginger
1 clove garlic, minced or crushed
1/2 cup unsweetened almond milk
1/2 medium yellow onion, finely chopped
1/2 teaspoon sweet paprika
3/4 cup rich cashew cream
1 tablespoon garam masala spice blend
1 teaspoon fenugreek leaves (kasuri methi), crushed
A pinch of cayenne pepper
1 teaspoon fine sea salt
3/4 teaspoon mild chili powder
3 tablespoons freshly chopped cilantro leaves
Now, let’s roll up our sleeves and get cooking! Here’s how you can prepare this delightful dish step by step.
Start by combining all the marinade ingredients in a large bowl. Whisk them together until well blended. Add the chicken thighs, ensuring they are well coated. Cover the bowl and refrigerate for at least one hour, preferably overnight. This allows the flavors to penetrate the chicken and makes it tender.
In a skillet or grill, heat a tablespoon of olive oil over medium heat. If grilling, preheat your grill to medium-high.
Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes. This helps it cook evenly.
Cook the chicken for about 6-7 minutes on each side until it’s well-charred and cooked through. You can also bake it in the oven at 400°F for about 20 minutes. Once cooked, let it rest while you prepare the sauce.
In another large saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté until they are soft, about 3-4 minutes. Then, add the minced garlic and fresh ginger. Sauté for an additional 1-2 minutes until fragrant.
Pour in the tomato purée, honey, and almond milk. Stir well to combine. Add your spices—sweet paprika, garam masala, cayenne pepper, and fenugreek leaves. Let it simmer for about 10-15 minutes until the sauce thickens.
Once the sauce is ready, add the cooked chicken to the saucepan. Stir in the cashew cream. This turns the sauce beautifully creamy. Let this simmer for an additional 5 minutes on low heat so the chicken absorbs the flavors.
Remove from heat and garnish with freshly chopped cilantro. Serve hot over cauliflower rice, zoodles, or your choice of sides.
Use Thighs for Juiciness: Chicken thighs hold moisture better than breasts and are more flavorful in this dish.
Make Ahead: Prepare your marinated chicken a day in advance. It helps in achieving deeper flavors.
Cashew Cream Substitute: If you can’t find cashew cream, blend soaked cashews with a bit of almond milk until smooth to make your own.
Spice Levels: Adjust the amount of cayenne pepper based on your heat preference. You can always add more!
Microwave for Quick Cooking: If you’re in a hurry, some microwaves can grill chicken pretty effectively. Just ensure it’s cooked through.
Restaurant Style Chicken Tikka Masala Paleo Recipe Nutrition Facts
Leftovers can last up to four days in an airtight container in the fridge. You can also freeze portions for longer storage—just be sure to allow enough space in the container for expansion if you’re freezing.
Cauliflower Rice: As mentioned earlier, this low-carb option is perfect for soaking up all that luscious sauce. It adds a nice touch without overwhelming the dish.
Zucchini Noodles: A refreshing, crunchy alternative that keeps things light and healthy. When lightly tossed in olive oil, they provide a delightful contrast to the spices.
Chickpea Salad: A simple salad made with chickpeas, fresh herbs, and a light lemon dressing. The protein complements the chicken and adds a refreshing element.
Chicken Thighs: If you prefer a leaner meat, you can substitute chicken breasts, but keep an eye on the cooking time as they may dry out faster.
Plant-Based Yogurt: If unavailable, you can use coconut yogurt or almond yogurt. Both options keep the dish creamy.
Tomato Purée: In a pinch, you can use crushed tomatoes or diced tomatoes, but be sure to blend them for a smoother sauce.
Cashew Cream: If cashews won’t work, you can blend silken tofu with a bit of almond milk for a similar texture.
Crafting a Restaurant Style Chicken Tikka Masala that’s also Paleo-friendly doesn’t have to be daunting. With the right ingredients and techniques, you can create a delicious dish that invigorates your palate while keeping you aligned with your health goals.
Remember to pair it with delightful sides, store those tasty leftovers well, and don’t shy away from experimenting with alternatives.
So why not grab your apron and whip up this deliciousness? You may just find this Paleo version tops the charts in your recipe book! Enjoy!
If you’re like me and enjoy tantalizing flavors that burst in your mouth, you’ve probably tried Chicken Tikka Masala at some point. It’s a dish synonymous with Indian cuisine, but here’s the catch: my version is a Paleo take that doesn’t compromise on taste.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Use Thighs for Juiciness: Chicken thighs hold moisture better than breasts and are more flavorful in this dish.
Make Ahead: Prepare your marinated chicken a day in advance. It helps in achieving deeper flavors.
Cashew Cream Substitute: If you can’t find cashew cream, blend soaked cashews with a bit of almond milk until smooth to make your own.
Spice Levels: Adjust the amount of cayenne pepper based on your heat preference. You can always add more!
Microwave for Quick Cooking: If you’re in a hurry, some microwaves can grill chicken pretty effectively. Just ensure it’s cooked through.
Willie Regan is a registered dietitian and passionate home cook, inspired by the comforting, traditional recipes passed down from his grandmother. Based in Worcester, Willie shares wholesome, heartwarming dishes through his blog Grandma’s Tasty Recipes, blending nostalgic flavors with modern dietary insights. His mission is to bring people together through food, fostering a love for cooking and creating cherished memories around the table.