Chicken Tikka Masala Paleo

By battlecj

Ingredients

• Sauce Ingredients:
• 6-8 boneless/skinless chicken breasts cut into bite size pieces
• 2 tablespoons olive oil
• 1 bunch fresh cilantro, finely chopped (bottom stems cut off)
• 1 tablespoon lemon juice
• 1 can coconut milk
• 4 tablespoons finely chopped garlic
• 4 tablespoons finely chopped or grated fresh ginger
• Small pinch cayenne pepper (or more, for a spicier dish)
• Generous pinch of salt (you can add more to the sauce later, if needed)
• 1 tablespoon cinnamon
• 1 tablespoon chili powder
• 1 tablespoon turmeric
• 1 tablespoon ground black pepper
• 1/4 cup olive oil
• 1 tablespoon coconut oil
• 2 yellow onions, sliced thinly
• 6-ounces tomato paste (or less, for a less tomato-y sauce)
• 1 can coconut milk
• 28-ounces canned/boxed crushed tomatoes
• 1 tablespoon fresh lemon juice
• 3 tablespoons finely chopped garlic
• 1/2 cup water
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon garam masala (an Indian spice blend)
• 1/2 teaspoon turmeric

Details

Preparation time 70mins
Cooking time 70mins

Preparation

Step 1

Preheat the oven to 400 degrees Fahrenheit.

Combine all the ingredients in a large baking dish. (The spices can stain pans, so Jillian uses a disposable lasagna pan.)

Bake the chicken, covered, for 1 hour.

While the chicken is baking, make the sauce.

In a large, deep pan over medium heat sauté the onions in the olive and coconut oil until golden brown, about ten minutes.

Add the remaining ingredients, mix well, and let simmer 20 minutes, stirring often.

When the chicken has finished baking, add it to the sauce on the stovetop. Simmer for 20 minutes.

Serve in bowls alone or over cauliflower rice.