Chicken Tikka Masala (Paleo, Dairy Free, Night Shade free)
 
Prep time
Cook time
Total time
 
Marinated Chicken pieces grilled and cooked in a delicious, creamy, cashew nut based finger-licking curry flavored with a blend of aromatic spices. Completely Dairy free and Night shade free!
Author:
Recipe type: Main Course
Cuisine: Indian, Fusion
Serves: 4-6
RecipeIngredients
  • 1⅕ lbs of Chicken thigh pieces, cut into bite size pieces
For marination:
  • ¾ tsp salt
  • 1 tsp Kashmiri chilli powder (omit for nightshade free and add ground black pepper)
  • ½ tsp turmeric powder
  • 2 tsp cumin powder
  • 1 tbsp ginger garlic paste (see note below)
  • 2 tbsp coconut yoghurt (you can skip if you don't have this)
  • 2 tbsp lemon juice
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tbsp olive oil
For the sauce:
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tbsp kasoori methi / dried fenugreek (optional)
  • 2 medium onions, chopped
  • 1 tbsp ginger garlic paste
  • ½ tsp sea salt
  • ¼ tsp turmeric
  • ¼ tsp kashmiri chilli powder(omit for nightshade free)
  • ¼ tsp coriander powder
  • ¼ tsp garam masala
  • ¼ tsp cumin powder
  • 10-12 cranberries fresh or frozen (thawed by soaking in hot water if frozen)
  • 15 whole cashew nuts soaked in hot water for 1 hour
  • About 1 to 1½ cups of water
  • fresh cilantro, finely chopped for garnish
RecipeInstructions
To make ginger garlic paste:
  1. Grind equal quantity of fresh ginger and garlic cloves with extra virgin olive oil to make a thick paste. You can keep this in the refrigerator for about a week.
Marinating the chicken pieces:
  1. In a large mixing bowl, add the chicken pieces and add all the marinade ingredients. Mix using your hands to coat the chicken pieces well with the spice mixture. Keep aside for 1-8 hours. If keeping for more than 1 hour, keep the marinated chicken inside the refrigerator.
Cooking the Chicken:
  1. Pre heat oven to broil. Line a baking tray with Al foil to catch the drippings. Place the chicken pieces on skewers. Brush with oil and place under the broiler (about 2 inches away) and cook for about 10 mins. Flip them half way that is after 5 mins to make sure they are evenly cooked.
  2. Keep broiled chicken pieces aside. Reserve the drippings too.
Cooking the curry base:
  1. Heat a large bottom pan with the olive oil. Turn heat to medium and add the cumin seeds and the dried fenugreek(kasoori methi) leaves. Stir for 30 secs and then add the chopped onions. Stir fry and cook the onions for about 4-5 mins until soft. Next add the ginger garlic paste and cook for about 30 secs. Next add all the spices one by one and stir for another 30 secs to 1 min.
  2. Next add the cranberries along with a little bit of water. Stir and cook for about 1 min. Then cover and cook for about 2-3 mins until the cranberries are really soft. Turn heat off.
  3. Transfer this onion mixture to a food processor. Add the soaked cashew nuts along with a little bit of water. Grind to a fine paste.
  4. Pour this paste back to the pan. Add some more water about 1 cup to get the curry to a thick gravy like consistency.
  5. Now add the grilled chicken pieces to the curry(you can reserve a few pieces to serve separately as chicken tikka along side the curry) along with the drippings and cover and cook for about 5 mins on low heat.
  6. Turn heat off and add fresh cilantro leaves.
  7. Serve the curry with warm cassava rotis/tortillas.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/12/chicken-tikka-masala-paleo.html