Chicken Tikka

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Wow, I’m not sure where to start…. except thanks goodness I made it on-time for the Secret Recipe Club this month!

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Ingredients

  • For the Chicken Tikka:
  • 1 pound boneless, skinless chicken breast (or 2 skinless, boneless chicken breasts)
  • 1 cup yogurt (can use plain dairy-free options such as coconut milk yogurt etc if needed)
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp salt or to taste
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp tandoori masala powder
  • 1 tsp kasuri methi or 1/2 tsp  ground dried fenugreek seeds
  • 2 tbsp canola oil, coconut oil or other neutral oil
  • For the Butter Sauce:
  • 2 tbsp coconut oil, canola oil or other neutral oil
  • one medium onion, thinly sliced
  • 2 cups diced tomatoes
  • 1 Tbsp almond flour (if needed to be nut-free, you can omit)
  • 1 Tbsp ginger-garlic paste
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 tbsp kasuri methi or 1/2 tsp dried ground fenugreek seeds
  • 1/8 tsp sea salt or to taste
  • 2 tsp coconut sugar or sweetener of choice
  • 1/4 cup coconut milk, or greek yogurt or  low-fat sour cream (use coconut milk for dairy-free)
  • 1 tbsp butter, ghee, Earth Balance (use Earth Balance for dairy-free)
  • squeeze of lemon juice, optional but I like the acidity
  • 1 1/2 Tbsp olive oil, coconut oil, butter, or ghee (use oil for dairy free)
  • 1 1/4 lbs ground turkey (beef or chicken or cubed chicken breast can be subbed)
  • 1 medium onion, diced
  • 4-5 garlic cloves, minced
  • 2 anaheim or poblano peppers, deveined, deseeded and diced
  • 1 jalapeño, deveined, deseeded and diced
  • 2-3 tsp ground cumin
  • 1-2 tsp oregano
  • 1 tsp chili powder
  • 1 Tbsp fajita seasoning
  • 2 Tbsp coconut flour (or other gluten-free flour like arrowroot to help thicken broth)
  • 2 cups low-sodium or homemade chicken broth or stock
  • 4 oz diced green chilis (I used canned)
  • 16 oz sliced mushrooms
  • 2 cups cooked white navy or cannelini beans (if using canned, rinse well and drain)
  • juice from 1 lime + more for serving
  • 1/3 cup fresh cilantro, chopped
  • 1-2 tsp hot sauce or 1/4-1/2 tsp ground cayenne pepper to taste (only if you prefer a little kick)
  • sea salt and pepper to taste
  • diced avocado or guacamole for serving
  • leafy greens for wilting (optional) – spinach, kale, collards
  • shredded cheese (optional, omit for dairy-free)
  • For the Sweet Potato Cake:
  • 1 pound sweet potatoes, peeled and grated (or could use russet)
  • 1/2 onion, finely chopped
  • 2 Tbsp coconut flour (for grain-free) OR 1/3 all-purpose gluten-free flour (use more as needed to bind cakes)
  • 1 tablespoon fresh thyme leaves, copped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 2-3 tsp Southwest Chipotle salt-free seasoning (I used Mrs. Dash)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 egg, beaten
  • 2 green onions, greens only only chopped for garnish
  • 1 Tbsp coconut oil, for cooking (or butter, ghee, Earth Balance)
  • For the Lightened up Hot “Faux Hollandaise Sauce”
  • 1/3 cup plain Greek yogurt or use plain non-dairy yogurt for dairy-free
  • 1/3 cup mayonaise, homemade mayo or Vegenaise
  • 2 tablespoons fresh lemon juice, plus more
  • 1 tsp dijon mustard (optional, I just like the taste)
  • 2 Tbsp melted coconut oil or Earth Balance (for dairy-free) or butter/ghee or a combo (I used coconut oil)
  • pinch of tumeric (for color, optional)
  • Sea salt and black pepper to taste
  • Hot sauce (I used Franks Red Hot) to taste, I used 1 tablespoon
  • 4 slices bacon
  • 8 poached eggs (step by step instructions from Smitten Kitchen)
  • Sweet or Smoked Paprika for sprinkling

Preparation

Step 1

For the Chicken Tikka:

1. In a small bowl mix together cumin, garam masala, salt, cayenne pepper, tandoori masala and fenugreek/kasuri methi.  Rub on both sides of the chicken and refrigerate for at least 30-60 minutes.

2. Line a pan with parchment or foil.  In a large bowl, whisk together yogurt, oil and ginger garlic paste.  Dip each chicken breast into the yogurt mixture.  Coat well.  Lay on prepared pan.

3. Heat oven to broil and cookl 10-18 minutes or until cooked through (depending on thickness of chicken), flipping them over halfway through.  When cooked through, let chicken rest for 5 minutes and then cut into 1 inch cubes.

For the Butter Sauce:

1. Heat the oil a medium sauté pan.  Saute onions until soft and translucent.  Add ginger-garlic paste and stir for about 1 minute.

2. Add all the remaining ingredients except for the coconut milk/ yogurt/sour cream and butter.  Cook on medium heat until thick.

3. Puree sauce in a blender (careful it’s hot!) and return to the pan. If you prefer a more chunky sauce, opt out of this step.

4. Add yogurt.coconut milk/sour cream and butter/Earth Balance.  Stir and cook for another 5 minutes.  If you prefer a thinner sauce, add a bit more coconut milk if you would like to thin it out.

5. Add the chicken and simmer for a few more minutes until heated through.  Serve hot with rice or cooked grain of choice and enjoy!

*Note:  If you would like a smooth sauce, puree the onions after they become translucent and then return to the pan.  Puree the tomatoes before adding.

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