Chicken tikka masala with coconut milk

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Chicken Tikka
  • Chicken breasts : 500 grams
  • Coconut milk : 200 milliliters
  • Lemon juice : 2 tablespoons
  • Garlic cloves : 3
  • Ginger (grated) : 1 tablespoon
  • Ground cumin : 1 teaspoon
  • Ground coriander : 1 teaspoon
  • Paprika : 1 teaspoon
  • Turmeric : 1/2 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Olive oil : 2 tablespoons
• Tikka Masala Sauce
  • Onion (finely chopped) : 1
  • Garlic cloves (minced) : 2
  • Ginger (grated) : 1 tablespoon
  • Ground cumin : 1 teaspoon
  • Ground coriander : 1 teaspoon
  • Paprika : 1 teaspoon
  • Turmeric : 1/2 teaspoon
  • Cinnamon : 1/2 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Coconut milk : 400 milliliters
  • Tomato paste : 2 tablespoons
  • Ghee or coconut oil : 2 tablespoons
  • Fresh cilantro (for garnish) :

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Marinating the Chicken
• Marinate the chicken breasts with coconut milk, lemon juice, garlic cloves, grated ginger, ground cumin, ground coriander, paprika, turmeric, salt, and black pepper. Let it marinate for at least 30 minutes or overnight in the refrigerator.
• Cooking the Chicken Tikka
• Preheat the oven to 200°C (400°F).
• Place the marinated chicken breasts on a baking sheet lined with parchment paper.
• Drizzle olive oil over the chicken breasts.
• Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and slightly charred.
• Remove from the oven and let it cool. Cut the chicken into bite-sized pieces.
• Making the Tikka Masala Sauce
• Heat ghee or coconut oil in a large skillet over medium heat.
• Add the finely chopped onion and cook until it becomes translucent.
• Add minced garlic and grated ginger, and cook for another minute.
• Stir in ground cumin, ground coriander, paprika, turmeric, cinnamon, salt, and black pepper. Cook for 1-2 minutes until fragrant.
• Add coconut milk and tomato paste to the skillet. Stir well to combine.
• Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally.
• Add the cooked chicken tikka pieces to the sauce and simmer for another 5 minutes to allow the flavors to meld together.
• Serving
• Garnish with fresh cilantro.
• Serve the paleo chicken tikka masala with cauliflower rice or steamed vegetables.

Tips

• For a spicier tikka masala, add a pinch of cayenne pepper or chili powder.
• If you prefer a creamier sauce, you can add a tablespoon of coconut cream to the tikka masala sauce.

Information

• This paleo chicken tikka masala is a healthier version of the classic Indian dish, made without any grains or dairy.
• The marinated chicken is baked in the oven, resulting in tender and flavorful chicken tikka.
• The tikka masala sauce is made with coconut milk and aromatic spices, creating a rich and creamy sauce that pairs perfectly with the chicken.
• This recipe is gluten-free, dairy-free, and paleo-friendly, making it suitable for those with dietary restrictions or preferences.