Tuesday, February 25, 2014

Paleo Chicken Tikka Masala

Chicken tikka masala actually isn't my favorite dish when I get India; I prefer the spicier choices that have less creamy sauces. It's a kid-friendly choice, though, so usually winds up being part of the order for the small fry.

I tweaked this Cooking Light recipe to omit the dairy; using ghee instead of butter to finish off the sauce gives the recipe more authentic Indian flavor to boot.

I served ours over my favorite roasted cauliflower rice and both the caveman and I loved it!

Paleo Chicken Tikka Masala

1.5 lb. chicken thighs, cut into cubes
1 tbs. olive oil, divided
1 tsp. salt, divided
1 tsp. ground cumin
1 tsp. ground cinnamon
1 small chopped onion
4 minced garlic cloves
1 tbs. peeled & freshly minced ginger
1 minced serrano chile (optional, if you want to keep it mild)
1 tsp. garam masala
pinch of ground red pepper
1/4 cup organic chicken broth
1/4 cup canned coconut milk
26.5 oz. boxed chopped tomatoes (like Pomi), undrained
3 tbs. ghee
minced cilantro, for garnish

Heat 1/2 tbs. olive oil in a large Dutch oven over medium-high heat. Sprinkle chicken with 1/2 tsp. salt, cumin, and cinnamon. Add chicken to pan; cook 5 minutes or until browned, stirring once. Remove chicken from pan.

Add remaining olive oil, onion, garlic, ginger, and serrano (if using) to pan; sauté 1 minute. Reduce heat to low; cook 5 minutes or until softened, stirring frequently. Add garam masala and red pepper; cook 1 minute, stirring constantly. Add remaining 1/2 tsp. salt, stock, coconut milk, and tomatoes, scraping pan to loosen browned bits. Bring to a boil over high heat. Reduce heat to low; stir in chicken.

Simmer 6 minutes or until chicken is done. Remove from heat; stir in ghee until it melts.
Serve over cauliflower rice and garnish with cilantro.

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