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In my last post I shared the news about the release of the new ebook ’30 minute meals for the Paleo AIP’ where I was also a contributor! This ebook has 120 quick and delicious AIP meals.
In today’s post I wanted to share with you the recipe for my ‘AIP Chicken Tikka Masala’ which forms one of the meals in this book. In the ebook I have paired it with cauliflower pilaf and both the tikka masala and the pilaf come together in 30 mins!
I have posted a different version of ‘Chicken Tikka Masala’ before where I have used cashew nuts. Since cashew nuts is an AIP reintro that is not allowed on the elimination phase of AIP, I challenged myself to come up with an AIP version for this ebook that could be as delicious!. And to tell you the truth, this AIP version not only came out fabulous but was also so much more quicker to make! My son came home from school one afternoon when I was testing this recipe and I gave it to him to taste even though he wasn’t hungry. He ate the entire bowl and asked me ‘ Mom, why have you not made this before? This is just ‘wow’! ‘
This recipe is a great example of how you do not need a ton of ingredients and spices and a ton of time to make a delicious Indian curry!Do try this recipe and let me know below in the comments how you liked it!
OK now for the recipe of this delicious allergen free (nut free, dairy free, nightshade free and gluten free) Chicken Tikka Masala! You can also check out my other Paleo version of Chicken Tikka masala that I have posted before. This curry goes fabulously with fresh home made cassava rotis/tortillas. Check out my youtube video for making those! You can also make Cauliflower Pilaf has a side with this curry as I have shown in the ebook.
- 1 ½ pounds of boneless chicken thighs
- 4 cloves of garlic
- fresh ginger (2 inches by 1 inch)
- 1 small shallot or ½ of a small red onion
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1 fresh lemon
- 1 tablespoon extra virgin olive oil
- 3 tbsp coconut oil (1 tbsp for baking and 2 tbsp for cooking the curry)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground mace
- ½ teaspoon ground cloves
- 1 can 13.5 oz, canned coconut milk (Native Forest Simple Organic Unsweetened recommended)
- Additional ¼ tsp sea salt or as needed
- fresh cilantro and thinly sliced red onions for garnish (optional)
- Cut the chicken thighs into small pieces (about 1.5 inch?by 1 inch). Keep aside.
- Pre-heat oven to 450 deg F.
- Peel the garlic cloves, the ginger and the shallot (or onion). Squeeze the lemon juice from the lemon.
- In a food processor, add the garlic, ginger, shallot (or onion), turmeric, sea salt, the lemon juice and the extra virgin olive oil. Grind to a paste.
- Take 2 tablespoons of this paste (leave the rest of the paste in the food processor) and add it to the chicken pieces and mix well using your hands to coat the pieces well.
- Take a large baking tray and line it with Al foil. Brush the foil with 1 tbsp of the coconut oil. Place the chicken pieces onto the tray and bake at 450 Deg F for 10 mins. Then flip the pieces and again bake for another 5 mins. Remove from oven and keep tray aside covered with foil.
- While the chicken is baking(above step), heat a large frying pan. Add the rest of the coconut oil to the pan. Transfer the remaining marinade paste to the hot pan (you can add a tablespoon of water to get all the paste out of the food processor) and turn heat to medium. Cook for 1 minute and then add the ground cinnamon and ground mace and the coconut milk and stir again. Let the mixture come to a simmer and turn heat to low. Check for salt and add more salt if needed. Turn heat off.
- Finally when the chicken pieces are done cooking(in the oven), add them into the sauce and gently simmer for another two minutes just before serving. Turn heat off and garnish with thinly sliced onions and cilantro leaves (if using).
- Serve the chicken tikka masala warm with cauliflower pilaf or with cassava tortilla/rotis.