Paleo Chicken Tikka Masala
I LOVE Indian food, but seeing as most of the recipes use heavy cream and lots of spicy flavors, my gut stopped loving it. SCD made me start experimenting with different types of milk, and I’ve found that Indian spices can be used in moderation without making it flaming hot. While I definitely miss the hot and fluffy naan, this recipe goes great the flat bread that I’m developing (recipe to come!). I serve it over a saffron cardamom “rice“ made from cauliflower.
When I first came across this recipe for Chicken Tikka Masala from Food&Wine a couple of years ago, I knew I had to try to make it SCD and Paleo legal. I used a mixture of almond and coconut milk in place of the cream, but wasn’t completely happy with the results. I just recently tried this new version with cashew cream and it is so much better! The coconut milk was too powerful in the old dish and masked some of the Indian spices, making it taste a little more Thai than Indian. Raw cashews are a very versatile food because they have virtually no flavor before they’re cooked. They take on the flavor of the dish they’re put into, which is great for this recipe. I also used the cashew cream to thicken a Cream of Mushroom Soup which I can’t get enough of right now!
The yogurt in the marinade helps to tenderize the chicken, but is not completely necessary. If you’re Paleo and don’t want to go through the trouble of making a cashew yogurt or something of the like, then you can use a little baking soda in the marinade to help tenderize the meat. Marinate the chicken with a little olive oil, all of the spices, and 1/4 teaspoon of baking soda.
| Ingredients (serves 4) Masala Marinade 1/2 cup plain greek yogurt (dripped SCD yogurt or dairy free yogurt will work) Sauce 1 tablespoon virgin olive oil |
Directions
Make the Masala marinade by mixing all the ingredients together in a bowl. Make a few shallow slices in the chicken and then place chicken in a large ziplock bag and pour marinade over it. Seal and place in the fridge overnight, or up to 48 hours.
Remove the chicken from the bag and, using a paper towel, blot off the remaining marinade. Place chicken on a cookie sheet and place under the broiler until just cooked through and showing some brown spots. Depending on the size of the thighs, it should take about 10-12 minutes. Turn once half way through. Remove from oven, and cut into cubes.
In a large dutch oven or stock pot, heat the olive oil over medium heat. Cook the onion, garlic and ginger until slightly browned and softened, 6-8 minutes. Add the spices and stir for 1 minute.
Add the tomatoes and honey. Season with salt and pepper. Partially cover the pot and cook over medium heat until the sauce is thickened, about 10 minutes. Stir occasionally to keep the sauce from sticking to the bottom of the pan.
Add the almond milk and cashew cream then continue to cook over low heat for about 10 more minutes. Add the chicken, and simmer until chicken is warmed back through. Sprinkle in the cilantro.
Serve hot over cardamon saffron cauliflower rice.
To reheat, warm on until heated through.
To Make the Cashew Cream
Soak 1 cup of raw cashews in 3 cups boiling water for 30 minutes. Drain the cashews, but reserve the soaking water. Place the cashews in a blender with 3/4 cup of the soaking water and blend until smooth. It should be a similiar thickness of a greek yogurt. If it’s too thick, add a little water at a time to get your desired consistency.
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So, where’s the recipe for the cashew cream?
oops! forgot to post that
will you ever post something I DON”T want to make?! Geez, pinned….again!
lol
How long do you cook the chicken thighs under the broiler?
It says “Depending on the size of the thighs, it should take about minutes.”
Thanks, can’t wait to try it!
p.s. Beautiful pics!!
Haha oops! I’ll edit it now! It takes about 10 minutes. If they don’t cook all the way through it’s ok, just leave them in the sauce a little longer to make sure they finish cooking before serving.
Hi. Made this tonight (with your saffron cauliflower ‘rice’) and it turned out great. Well spiced, but minimum heat (I went low on the cayenne). Thanks!
Glad you liked it! I’m a spice wuss so I always add extra for my husband’s serving!
I’m so excited to make this! Chicken Tikka Masala is one of my husband’s favorites & he’s missed it since being on paleo. To make the cashew cream, do you just pour boiling water over the cashews, or do you continue to boil the water with the cashews in it? Thanks so much!
Pour the boiling water over the cashews and let them soak for 30 minutes.
You are amazing!! I love cooking ethnic food and since going paleo wasn’t sure if I would be able to continue my “habit,” thanks for this recipe, and the Thai recipes as well. My husband and I love Indian food so making this is going to be a treat for both of us!
I just wanted to thank you for this recipe. I made it last night with the Grain-free Saffron “Rice” and I absolutely loved it. I actually think that it is better than my neighborhood Indian restaurant’s version of Chicken Tikka Masala. It is so good I want to eat it every day! Thanks!!
Thank you! Have you seen the chicken tikka masala pizza I just posted?
Wow! This was awesome! The cashew cream was just right–creamy and not distracting. I think I’ve just found my new favorite Paleo food blog
I’ve been dreaming about this recipe for weeks since I found your blog (and hence, this recipe). Dreaming, I tell you. Loving the blog, btw! I lived in Japan and there was an Indian restaurant that made this fabulous Butter Chicken Curry (Murgh Makhani) and I have been attempting to perfect it in my home ever since. Chicken tikki masala is a little different, but similar. I am so happy to find an alternative to cow’s milk and coconut milk (which I tried and was good, but not good enough). I MUST make this soon! So, my only question is, do you have a recipe for gluten free naan or have I overlooked it in my excitement?
I don’t have the naan recipe down yet. Working on it for my book but it’s been quite a challenge!
I can’t use nuts so do you have a recommendation for something else in place of the cashew cream? Thanks!
Cream will work
My family doesn’t follow paleo bc we’re addicted to grains and legumes, but I made this recipe bc it sounded delicious and healthful and oh. my. goodness. It is SO delicious. It will now be a staple in my home. Next time, I will make sure to cook the chicken a little closer to your “just done” recommendation and I will puree the cashew cream with my blender instead of food processor bc it was a little bit grainy (my fault). I did add more cayenne and, man, it was flavored perfectly. We served it over rice with garlic naan. Blasphemy, I know. Everyone should do themselves a favor and make this.
Oh, I also used boneless, skinless chicken breasts instead of thighs.
I wish you had printer friendly recipes!
I forgot to marinade my chicken in time so I simply combined the spices and rubbed it into the chicken before broiling. Aside from that I followed the recipe and LOVED this dish. Because it worked so well, I don’t think I would add the extra step of marinating. I used this over a combination of your cauliflower ‘rice’ and jasmine rice (we can do grains and my boys like it better, however, I could do it with just cauliflower. I think it is a great substitute!)