Warm Up with this Hearty Chicken Tikka Masala Recipe

: Recipe & Photos by Daniela Modesto

: Recipe & Photos by Daniela Modesto

: Recipe & Photos by Daniela Modesto

When you want something warming, Paleo Chicken Tikka Masala is the go-tomeal during the cooler weather. It's hearty, comforting, and full of healthy spices.

Prep time:10 minutes

Cook time: 1 hour

Additional time: 15 minutes

Total time: 1 hour, 25 minutes

Yield:8 servings

Ingredients

• • 2 pounds boneless, skinless chicken thighs

• • 1 tsp ground turmeric

• • 1 Tbsp garam masala + 2 tsp

• • ¾ tsp ground pepper, divided

• • 1 tsp ground ginger

• • ½ tsp ground coriander

• • ½ tsp ground cumin

• • ½ tsp ground paprika

• • 1 tsp salt, divided

• • ¼ cup extra virgin olive oil + 1 Tbsp

• • 1 large sweet or yellow onion, chopped

• • 3 cloves garlic, minced

• • 1-inch knob ginger, grated

• • 1 Tbsp tomato paste

• • 1 can full-fat coconut milk

• • 2 cups tomato puree

• • 2 Tbsp coconut palm sugar (skip if whole 30)

• • Squeeze of lime

• • 4 medium carrots, peeled and sliced

• • 1 large Russet potato, peeled and chopped into cubes

• • 1 rounded Tbsp freshly chopped cilantro

Instructions

1. 1. In a small mixing bowl, combine 1 Tbsp garam masala, turmeric, ginger, cumin, coriander, ½ tsp salt and ¼ tsp pepper, and set aside.

1. 1. Reserve half of the spice mix and add the other half to a Ziplock bag or marinating container along with ¼ cup olive oil and mix well. Add chicken and let marinate for 15 minutes to overnight.

1. 1. Heat a Dutch oven or large pot over medium-high heat. Add 1 Tbsp olive oil or coconut oil and chicken and brown chicken for 5 minutes on each side. Set aside on a plate. (Feel free to add additional oil if you don’t have enough in the pan.)

1. 1. In the same pan, add onion and ¼ tsp salt and cook for 8 minutes until translucent. Next, add garlic, grated ginger, reserved spice mixture, 2 tsp garam masala, ¼ tsp pepper and paprika and cook for 30 seconds.

1. 1. Add in coconut milk, tomato puree, tomato paste, coconut sugar and chicken, and let simmer on low heat for 40 minutes with a lid on. Stir occasionally.

1. 1. Meanwhile, add cut-up carrots and potatoes to a large pot of water and bring to a boil. Cook for 8-10 minutes, until tender, but not falling apart. Check them occasionally with a fork. Drain and set aside.

1. 1. When the sauce has thickened and the chicken is cooked through, add cilantro, a squeeze of lime, vegetables and simmer for another 5 minutes.

Note: Serve over rice or cauliflower rice with additional cilantro if desired.