If you follow me on Instagram, you may have seen me glowing, gushing, and eating this dish on repeat. Chicken Tikka Masala: an Indian dish (or was it born in the UK…?) made with chunks of chicken, soft and sweet onions, and a creamy tomato sauce that is LOADED with spices and flavor. Chicken Tikka Masala is usually made with yogurt or heavy cream, but with an easy substitute, you can make it Paleo – and I promise, it’s just as delicious.
The recipe below is adapted from (and nearly identical to) this one, from Simply Recipes.
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized cubes
- ⅓ cup light coconut milk
- ½ tablespoon grated ginger
- 3 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1¼ teaspoons salt
- 2 tablespoons olive oil, divided
- 1 large onion, thinly sliced
- 2 teaspoons grated ginger
- 4 cloves garlic, minced
- 1 tablespoon coriander
- 2 teaspoons paprika
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 14-ounce can crushed tomatoes
- ⅓ cup light coconut milk
- Combine the first 7 ingredients (chicken through salt) in a shallow bowl, and combine well. Cover with saran wrap and refrigerate for at least an hour, or overnight.
- Heat a tablespoon of olive oil in a large saute pan over medium heat. Using tongs, shake off most of the liquid from each piece of chicken before adding to pan. Cook in batches and brown chicken on all sides, being careful not to overcrowd. Remove chicken, set aside, and wipe the pan clean.
- Add remaining tablespoon of olive oil and add to pan over medium heat. Add onions and cook until soft and fragrant. Add all remaining spices (ginger through salt) and toast spices for about 30 seconds (it will start to smell so good!). Add crushed tomatoes, lower heat and simmer for a few minutes. Add in coconut milk and mix well. Finally, add in chicken and stir to combine.
For the cauliflower rice, you’ll need the following:
1/2 large head cauliflower
1/2 medium onion, finely diced
2 cloves garlic, minced
2 tablespoons Hummus Chick Shiraz Persian spice blend
1 tablespoon olive oil
Salt and pepper, to taste
Cut cauliflower into large florets and pulse in food processor until it resembles rice. In a large pan, heat olive oil over medium heat. Add cauliflower rice, onion, and garlic to pan and mix well. Cook for a few minutes, until ingredients begin to soften. Add in spice blend, and salt and pepper (you will probably need more salt than you think! Cauliflower is BLAND). Continue cooking for about 5-7 minutes, until cauliflower is tender.
Okay, okay, I understand that not everyone is going to have this spice blend (but you should!). The ingredients are listed on the website, and you can substitute the individual spices if you’d like!
Head over to my Instagram page to enter a giveaway for a set of THREE Hummus Chick spice blends! I use this stuff almost on a daily basis – I find no need for other spice mixes anymore! (Giveaway ends 9pm CST on Sunday, 9/9/17)