Paleo Chicken Tikka Masala with Paleo Naan
At first glance, this rich and flavorful traditional Indian dish seems a bit intimidating to make but once you find the spices it’s a walk in the park and worth every bite! I’ve seen a few recipes that call for you to make a homemade cashew cream to make the sauce even thicker and creamier. This step isn’t necessary but if you are feeling like an overachiever, you can soak 1 cup of raw cashews in 3 cups of boiling water for 30 minutes, drain the cashews and save the reserve water, place the cashews a blender with ¾ cup of the reserve water and blend until smooth, then add ¾ cup of the cashew cream to the sauce before simmering.
Make my delicious paleo naan to dip or serve it over a bed of cauliflower rice with fresh cilantro on top!
Paleo Chicken Tikka Masala with Paleo Naan
2015-01-21 19:00:27
Serves 8
A rich and creamy Indian chicken curry and paleo naan to dip.
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
For the paleo chicken tikka masala
- 8 boneless chicken breasts
- 1 can coconut milk
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 fresh cilantro bunch, chopped
- 4 tbsp garlic, minced
- 4 tbsp ginger, minced
- 1 tbsp cinnamon
- 1 tbsp chili powder
- 1 tbsp turmeric
- 1 tbsp salt
- 1 tbsp ground black pepper
- 1 tsp coriander
- 1 tsp cayenne pepper
- ¼ tsp cardamom
For the paleo chicken tikka masala sauce
- 28 oz. can of crushed tomatoes
- 6 oz. tomato paste
- 2 yellow onions
- 3 tbsp garlic, finely chopped
- 1 can coconut milk
- ¼ cup olive oil
- ½ cup water
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 2 tsp paprika
- 1 tsp salt
- ½ tsp coriander
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp cinnamon
- ½ tsp turmeric
- ½ tsp black pepper
- ¼ tsp cayenne pepper
For the paleo naan
- 2 cups full fat coconut milk
- 1 cup almond flour
- ¾ cup tapioca flour
- ¼ cup coconut flour
- 1 tsp garlic powder
- 1 tsp salt
To make the chicken tikka masala
- Preheat the oven to 400 degrees.
- Dice the chicken breasts into bite-sized pieces.
- Mix the coconut milk, olive oil, lemon juice, cilantro, garlic, ginger, cinnamon, chili powder, turmeric, salt, black pepper and cayenne pepper together in a large mixing bowl.
- Place the chicken in the bowl with the spices and mix well.
- Bake the chicken uncovered for 60 minutes.
- Make the sauce by combining crushed tomatoes, tomato paste, thinly sliced onions, garlic, coconut milk, olive oil, water, lemon juice, garam masala, paprika, salt, coriander, cumin, chili powder, cinnamon, turmeric, black pepper and cayenne pepper in a saucepan.
- Bring to a boil then lower heat and simmer for 20 minutes, stirring occasionally.
- Add the chicken and simmer for an additional 5 minutes.
- Serve with paleo naan!
To make the paleo naan
- Mix the almond flour, tapioca flour, coconut flour, garlic powder and salt together in a large mixing bowl.
- Stir in the coconut milk and mix well.
- Melt 1 tablespoon of coconut oil in a skillet over medium high heat.
- Pour approximately ¼ cup of the batter into the skillet and spread into a circle shape.
- Cook for 2 minutes on each side or until the bottoms are golden brown and remember that the batter will not bubble up like pancakes do.
The Paleo Panda https://thepaleopanda.com/
