Chicken Tikka Masala
1 tbsp turmeric
1 tbsp garam masala
2 tsp ground coriander
2 tsp ground cumin
2 tsp REAL or Himalayan salt
1-2 tsp cayenne (depending on how spicy you like it)
4 cloves garlic, minced
1/2” freshly grated ginger
1 cup yogurt (coconut yogurt can be substituted if dairy free, use full fat only)
1 ½-2 lbs chicken breast, cut into large chunks
2 tbsp pastured butter or ghee if dairy free
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp tomato paste
5 tomatoes, chopped
3 green cardamom pods
1/2 tsp white pepper and salt to taste
1 cup heavy cream (1/4 cup whole coconut milk if dairy free)
- Combine the turmeric, garam masala, coriander, cumin, salt, and red cayenne to make a spice blend; divide the spice blend in half. Combine half of the spice blend with the garlic, ginger, yogurt, and chicken in a Ziplock bag; seal tightly and mix together with your hands coating every piece of chicken well. Marinate in the fridge for at least 6 hours, or overnight.
- Warm the butter or ghee in a skillet, add the onion and sauté until softened, then add the garlic; sauté another minute. Add the tomato paste, tomatoes, cardamom pods, white pepper, and the other half of the spice blend. Combine, and gently simmer about 30 minutes, stirring often.
- While the sauce is cooking, take the chicken out of the marinade using tongs and place in a skillet or grill pan, with a bit of butter or ghee. Cook the marinated chicken until cooked through.
- Once the sauce is done, transfer it to a blender and blend until smooth and return to the skillet and stir in the cream; return to a simmer and cook until slightly darkened, about 10 minutes. Taste and add salt if needed.
- Stir in the chicken pieces, and allow to simmer for another minute or two before serving. Serve with cauliflower rice with peas and grain free “flour” tortillas