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Restaurant Style Chicken Tikka Masala Paleo Recipe

Restaurant Style Chicken Tikka Masala Paleo Recipe - Grandma's Tasty Recipes

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. 
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Servings: 4
Course: Dinner
Cuisine: Indian
Calories: 539
Ingredients Method Notes

Ingredients
  

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
  • A pinch of cayenne pepper
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon mild chili powder
  • 3 tablespoons freshly chopped cilantro leaves

Method
 

  1. Now, let’s roll up our sleeves and get cooking! Here’s how you can prepare this delightful dish step by step.
Step 1: Marinate the Chicken
  1. 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.
Step 2: Cook the Chicken
  1. In a skillet or grill, heat a tablespoon of olive oil over medium heat. If grilling, preheat your grill to medium-high.
  2. Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes. This helps it cook evenly.
  3. 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.
Step 3: Make the Sauce
  1. 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.
  2. 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.
Step 4: Combine Chicken with the Sauce
  1. 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.
Step 5: Serve and Garnish
  1. Remove from heat and garnish with freshly chopped cilantro. Serve hot over cauliflower rice, zoodles, or your choice of sides.

Notes

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.