Let’s get to it.
I’m not going to tell you about my day here, I’m just going to let you know that I am new to loving Indian food, and I cannot stop dreaming about it, and that one of my clients is doing Whole30 currently, so I made this recipe up on the fly.
It was quick, flavorful, and I have to admit, I wish I could have stayed for dinner that night! But hey, I always wish that! ALSO, I have never done a Whole 30, but I am no stranger to the program. I’m not listing brands here, but if you’re Whole 30-ing, you know what is compliant, and if you have any questions, please let me know and I will do my best to answer them! (aka I’ll ask someone who knows WAAAYYYY more than I do about it!)
30 Minute Paleo Chicken Tikka Masala.
2lbs chicken, cut into large chunks.
Oil of your choice. I used Avocado oil.
1 medium white onion, diced.
1 12oz can pureed tomatoes.
1 12oz can coconut milk, I used full fat.
2 cloves garlic, smashed.
1/2 jalapeno, diced. remove seeds if you aren’t about that hot life.
My Tikka Spice Blend (2 tablespoons each ground spice// garlic powder, garam masala, curry, ginger, paprika, cumin, salt, & pepper. mix in a jar, & be prepared to divide it in half.).
Fresh Chopped Cilantro for garnish.
1. Turn Grill on. Let that baby heat on up!
2.In a large bowl, combine raw pieces of chicken with a drizzle of oil, half of the spice mixture, and combine. I use my hands, but if you’re not into that, a big ol’ spoon should do the trick. Let it sit for a minute to let the flavors soak in, ok?
3. While the chicken is marinating, turn a large skillet, dutch oven, or cast iron onto medium-high heat. (Think a volume sized pan, since you’re going to add the chicken to it later, and you don’t want to run out of room). Add another drizzle of oil, your smashed garlic cloves, diced onion, diced jalapeño, and the rest of the spice mixture, stirring for 3-5 minutes while everything toasts. DO NOT walk away or else everything will burn, and you will be sad. Trust me. After 3-5 minutes, add your can of tomato puree, and the can of coconut milk. Whisk until all is combined, turning the heat down to medium-low, and let the sauce simmer. It will thicken as it cooks, and the color should be a beautiful burnt orange.
4. It’s time to grill the chicken. I had my grill on high with the lid closed while it was heating up, and when I was ready, I put the pieces of chicken on the hot grill, letting them cook 4 mins per side with the lid open, until a nice color formed, and then I flipped. You guessed it, 4 minutes on the other side, and then pull them off.
5. When the chicken was done grilling, I added the pieces to the pot of simmering sauce, stirred to combine, and allowed it to cook another 5 minutes on the stove, sprinkling chopped cilantro when you’re ready to serve!
6. You can let this slow-simmer longer if you want, but if you’re impatient like me, you can serve it immediately over rice, or if you’re paleo, roasted sweet potatoes.
Pro Tip: Cut sweet potatoes in 1/2 inch slices, leave the skin on (YUM), place on parchment, spray tops with cooking oil, sprinkle with salt, and roast at 425 for 20 mins, flipping half way through.
I hope you’ll make this quick & easy recipe, and let me know how you like it! As always, tag me in your food photos on Instagram, @thatswhatsheeats, and hashtag #thatswhatsheeats so I can keep up with your journey, too!
Thanks for hanging!