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After the holidays, I always go on a crazy cleaning spree. I clean out my house, my closet and my refrigerator. I like to start the year fresh, clean and clutter free. The same is true about my eating. This Spicy Paleo Chicken Tikka Masala is the perfect trick to help get you back on track to healthier eating in the new year!

I like my tikka masala really spicy. I use three different chili peppers and ginger chili garlic sauce to give this sauce some kick. You can certainly modify the recipe to have less heat by using mild peppers or make sure to scrape out all the pepper seeds before adding them to the sauce. How ever spicy you like it, you are sure to fall in love with the creamy savory flavors in this tikka masala sauce. I am obsessed with it and always make a double batch to store in mason jars in my refrigerator. I put it on everything from eggs to lettuce wraps!

Ingredients

Roasted Chicken:

2 boneless skinless chicken breasts (thighs are also good too!)

2 Tbsp chili garlic sauce

1 Tbsp ginger minced

1 Tbsp garlic minced

1 Tbsp dried onion flakes

2 Tbsp olive oil

2 Tbsp kosher salt

4 Tbsp fresh orange juice

1/3 head of cilantro chopped (reserved for garnish)

Tikka Masala Sauce:

3 chili peppers diced (I used serrano, fresno and white chilis)

2 Tbsp ginger grated or minced

5 cloves of garlic finely minced

3 Tbsp chili garlic paste

1 medium onion diced

6 oz (1 small can) tomato paste

10 roasted roma tomatoes (or 28 oz can diced fire roasted tomatoes)

2 Tbsp coconut oil

2 Tbsp smoked paprika

1 Tbsp kosher salt

1 Tbsp cracked black pepper

2 tsp garam masala

1 tsp ground sumac

4 oz coconut milk

Curry Roasted Vegetables:

1 small head of cauliflower (disassemble into large roasting chunks)

1 small head of broccoli (disassemble into large roasting chunks)

3-4 small carrots cut lengthwise

1 Tbsp kosher salt

1 Tbsp ginger minced

1 Tbsp garlic minced

2 Tbsp yellow curry powder

2 Tbsp sesame oil or olive oil

1/2 medium onion sliced

1/4 head of green cabbage shredded

1/2 cup green peas

Directions

Roasted Chicken:

Preheat oven to 400 F. In a bowl combine chili garlic sauce, ginger, onion flakes and garlic. On a small pan place cleaned and dry chicken breasts. Sprinkle with kosher salt. Using your hand or a spoon, rub the chili garlic mixture on the top of the chicken breast. Pour fresh orange juice around the sides of the chicken and cover with foil. Bake for 20-25 minutes or until a instant read thermometer insterted in the thickest part of the breast reads 165 F. Remove foil and let slightly cool. Discard juice.

Tikka Masala Sauce:

In a medium sauce pan over medium heat, melt coconut oil. Add peppers, onions and ginger. Sweat until onions are translucent and soft. Add tomato paste and chili garlic paste. Let the tomato paste work into the mixture and loosen up. It will start to turn a slightly darker color. Add the roasted tomatoes and stir together for 2-3 minutes. Add paprika, sumac, salt, garam masala and cracked black pepper. Pour in 1 cup of water and bring to a boil. Reduce heat and simmer for 5-6 minutes. Remove from heat and either use and immersion blender or regular blender to puree. Return to low heat and let simmer until chicken and vegetables are done. Remove from heat and stir in coconut milk before serving.

Roasted Vegetables:

In a bowl combine oil, salt, ginger, garlic and curry powder.

Toss chopped vegetables to coat.

Spread on a sheet or roasting pan.

Halfway through the chicken’s cooking ( ~ 10 minutes), put vegetable pan on the top or top middle rack above the chicken.

Roast for 10-15 minutes or until desired tenderness.

Once vegetables are roasted, let cool and chop into bite sized pieces.

In a nonstick skillet, on medium heat saute olive oil, cabbage and sliced onions.

Remove from heat and add roasted vegetables and peas.

To serve chop up chicken and smother with spicy tikka masala sauce. Garnish with chopped cilantro and serve with roasted curried vegetables! Yum, yum.

This may seem like a lot of steps, but it really is an easy dish. I just chopped all the vegetables, herbs and spices up before I start and stash them in small little bowls to use for each part of the dish. Chopped ginger and garlic will stay in an air tight container in the fridge for a couple of days so don’t worry about chopping up extra, you can use them for your next dish!

Spicy Paleo Chicken Tikka Masala with Curry Roasted Vegetables Print Ingredients Roasted Chicken: 2 boneless skinless chicken breasts (thighs are also good too!)

2 Tbsp chili garlic sauce

1 Tbsp ginger minced

1 Tbsp garlic minced

1 Tbsp dried onion flakes

2 Tbsp olive oil

2 Tbsp kosher salt

4 Tbsp fresh orange juice

1/3 head of cilantro chopped (reserved for garnish) Tikka Masala Sauce: 3 chili peppers diced (I used serrano, fresno and white chilis)

2 Tbsp ginger grated or minced

5 cloves of garlic finely minced

3 Tbsp chili garlic paste

1 medium onion diced

6 oz (1 small can) tomato paste

10 roasted roma tomatoes (or 28 oz can diced fire roasted tomatoes)

2 Tbsp coconut oil

2 Tbsp smoked paprika

1 Tbsp kosher salt

1 Tbsp cracked black pepper

2 tsp garam masala

1 tsp ground sumac

4 oz coconut milk Curry Roasted Vegetables: 1 small head of cauliflower (disassemble into large roasting chunks)

1 small head of broccoli (disassemble into large roasting chunks)

3-4 small carrots cut lengthwise

1 Tbsp kosher salt

1 Tbsp ginger minced

1 Tbsp garlic minced

2 Tbsp yellow curry powder

2 Tbsp sesame oil or olive oil

1/2 medium onion sliced

1/4 head of green cabbage shredded

1/2 cup green peas Instructions Roasted Chicken: Preheat oven to 400 F. In a bowl combine chili garlic sauce, ginger, onion flakes and garlic. On a small pan place cleaned and dry chicken breasts. Sprinkle with kosher salt. Using your hand or a spoon, rub the chili garlic mixture on the top of the chicken breast. Pour fresh orange juice around the sides of the chicken and cover with foil. Bake for 20-25 minutes or until a instant read thermometer insterted in the thickest part of the breast reads 165 F. Remove foil and let slightly cool. Discard juice. Tikka Masala Sauce: In a medium sauce pan over medium heat, melt coconut oil. Add peppers, onions and ginger. Sweat until onions are translucent and soft. Add tomato paste and chili garlic paste. Let the tomato paste work into the mixture and loosen up. It will start to turn a slightly darker color. Add the roasted tomatoes and stir together for 2-3 minutes. Add paprika, sumac, salt, garam masala and cracked black pepper. Pour in 1 cup of water and bring to a boil. Reduce heat and simmer for 5-6 minutes. Remove from heat and either use and immersion blender or regular blender to puree. Return to low heat and let simmer until chicken and vegetables are done. Remove from heat and stir in coconut milk before serving. Roasted Vegetables: In a bowl combine oil, salt, ginger, garlic and curry powder. Toss chopped vegetables to coat. Spread on a sheet or roasting pan. Halfway through the chicken’s cooking ( ~ 10 minutes), put vegetable pan on the top or top middle rack above the chicken. Roast for 10-15 minutes or until desired tenderness. Once vegetables are roasted, let cool and chop into bite sized pieces. In a nonstick skillet, on medium heat saute olive oil, cabbage and sliced onions. Remove from heat and add roasted vegetables and peas. To serve chop up chicken and smother with spicy tikka masala sauce. Garnish with chopped cilantro and serve with roasted curried vegetables! Yum, yum. Nutrition Information: Yield: 4 Serving Size: 1

Amount Per Serving: Calories: 564 Total Fat: 36g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 53mg Sodium: 7351mg Carbohydrates: 40g Fiber: 13g Sugar: 14g Protein: 28g

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