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Chicken Tikka Masala | paleo & whole30

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This Chicken Tikka Masala is a spicy warm tomato curry that everyone will love. Made with chicken, tomato sauce, vegetables and some indian spices it is perfect for paleo and whole30 ways of eating. 

This Chicken Tikka Masala is a spicy warm tomato curry that everyone will love. Made with chicken, tomato sauce, vegetables and some indian spices it is perfect for paleo and whole30 ways of eating. 

Sadly, I know a lot of people that actually DON’T like Indian food. I was one of them for a large part of my life but things change.

Once I tried Indian food, I felt like I missed out on a huge culinary opportunity. I tend to really enjoy the simple flavors of all types of curries. 

I love that curry is essentially just a mix of protein, vegetables and spices.  Curry has so many different varieties in so many different countries.

In fact, I really grew to love all the Japanese curry I ate while living in Hawaii. 

Cooking Indian curry is also close to my heart because it was part of my final dinner project in culinary school. Every time I make curry I am brought back to a time in my life where I was just on the edge of figuring out the HUGE role that food played in my life.

I feel the same way when I make my own special version version Chicken Tikka Masala which is more like a thick soup.

What is Chicken Tikka Masala?

Chicken tikka masala is a dish of chunks of roasted marinated chicken in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin, including the Punjab region of the Indian subcontinent or Glasgow in Scotland. Source: Wikipedia

This Chicken Tikka Masala is a spicy warm tomato curry that everyone will love. Made with chicken, tomato sauce, vegetables and some indian spices it is perfect for paleo and whole30 ways of eating. 

What is in Tikka Masala Spice?

In this chicken tikka masala, I used a mix of:

You can find all of these spices in your local grocery store or health food store

What is Garam Masala?

Garam Masala is an indian spice blend made up of cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg.

What kind of chicken can I use for Chicken Tikka Masala?

You can use chicken breast or thighs. It is highly reccomended you use chicken thighs as they are more tender, will add more flavor and will soak up the curry better without drying out.

What is the difference between butter chicken and chicken tikka masala?

Butter chicken uses more butter in the sauce to flavor the entire dish. Chicken tikka masala is made with a masala spice blend for flavoring. 

Can I make Chicken Tikka Masala in the Instant Pot?

Yes! To make instant pot chicken tikka masala, Saute chicken and vegetables with spices using the saute mode. Once everything is tender, add remaining ingredients and cook on manual high pressure for 20 minutes. 

What makes this Chicken Tikka Masala paleo and Whole30?

Usually in indian cooking, yogurt is used to make a sauce or curry creamy or to marinate protein.

Since there is no such thing as whole30 yogurt or paleo yogurt that contains dairy, this recipe uses coconut milk to make the dish creamy. 

Serve on top of cauliflower rice or zucchini noodles.

Also Check Out:

Chicken Tikka Masala | whole30 & paleo

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This Chicken Tikka Masala is a spicy warm tomato curry that everyone will love. Made with chicken, tomato sauce, vegetables and some indian spices it is perfect for paleo and whole30 ways of eating. 

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This Chicken Tikka Masala is a spicy warm tomato curry that everyone will love. Made with chicken, tomato sauce, vegetables and some indian spices it is perfect for paleo and whole30 ways of eating. 

Chicken Tikka Masala | paleo & whole30

  • Author: Valerie Skinner | Thyme and JOY
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 cups
  • Category: entree, curry
  • Method: stovetop
  • Cuisine: indian
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Description

This Chicken Tikka Masala is a spicy warm tomato curry that everyone will love. Made with chicken, tomato sauce, vegetables and some indian spices it is perfect for paleo and whole30 ways of eating. 

Ingredients

  • 1.5 pound Chicken Thighs (boneless, skinless), diced in 1/2 inch cubes
  • 1 Green Bell Pepper, small dice
  • 1 medium Yellow Onion, small dice
  • 1 pound Golden Potatoes, diced
  • 3 cloves Garlic, minced
  • 28 oz can Tomato Sauce
  • 1 14 oz can Coconut Cream
  • 1 tbsp Avocado Oil
  • 1/2 tbsp Turmeric
  • 1 tbsp Curry Powder
  • 3 tbsp Garam Masala
  • 2 tsp Salt
  • 1/4 tsp Ground Black Pepper

Instructions

In a 6 quart stock pot, add 1 tbsp avocado oil and heat over medium high heat.

Add in chicken, bell pepper, onion, garlic and spices and saute for 7-10 minutes or until vegetables soften and chicken is no longer opaque

Add in diced potatoes and stir together

Add in tomato sauce and coconut milk and stir to combine

Bring heat to low and simmer curry until tomatoes and potatoes are cooked all the way through stirring often.  This will take about 25-35 minutes.

Adjust seasonings as necessary

Serve hot and garnish with fresh chopped cilantro

Notes

Cut chicken and potatoes the same size to make sure everything cooks all at the same time

Nutrition

  • Serving Size: 1 cup
  • Calories: 349

Keywords: how to make chicken tikka masala, paleo chicken tikka masala, whole30 chicken tikka masala, restaurant style chicken tikka masala, dairy free chicken tikka masala, paleo tikka masala, chicken tikka masala coconut milk, healthy chicken tikka masala, whole30 yogurt, indian chicken marsala, instant pot chicken tikka masala

Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.Charleston Personal Chef Thyme and JOY

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Pork Chili Verde

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This simple pork chili verde uses pork, tomatillos, jalapenos, green chiles and golden potatoes to make a hearty green chili that is warm and comforting. This recipe can be made on the stovetop.

This simple pork chili verde uses pork, tomatillos, jalapenos, green chiles and golden potatoes to make a hearty green chili that is warm and comforting. This recipe can be made on the stovetop.

This year was the year I got into green chili or chile verde.  I was so used to red salsa, enchiladas and chili all my life, so I opened up my mind to the world of green.

I really like green chili because it’s much different than red.  Since there is less acidity that would usually come from red tomatoes or pepper, it makes for a more earthy flavor that I enjoy.

Upon making this recipe, I decided I should try buying some tomatillos for the first time along with jalapenos and a can of fire roasted green chilis. 

And since I wanted to stay with a theme of making things different this chili has pork instead of chicken which makes for a great flavor! 

What is Chili Verde?

Chili Verde or Chile Verde is a mexican meal that is soup and stew like in texture. A blend of tomatillos, jalapenos and green chilis are roasted then blended together to make the base of the soup. Meat is added along with garlic, onion, peppers and vegetables of your choice. 

Do you spell it Chili or Chile?

The name of peppers can vary from region to region, hence the different spellings. Depending on where you go, it is either “chili pepper”, “chilli pepper”, or “chile pepper”. … “Chile” is actually the Spanish spelling and pronunciation of the word. SOURCE

What kind of pork is used for pork chili verde?

In this recipe for pork chili verde, I used pork tenderloin because I love how tender and lean it is.

You could also use pork shoulder or pork butt with the fat trimmed off. 

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This simple pork chili verde uses pork, tomatillos, jalapenos, green chiles and golden potatoes to make a hearty green chili that is warm and comforting. This recipe can be made on the stovetop.

What are tomatillos?

Tomatillos are a mexican husk tomato.  They are green in color and have a papery husk on the outside. Technically a fruit, tomatillos are used in variety of mexican cooking including sauces and salsas. 

Where can I find canned green chilis?

You can find roasted green chilis in any major grocery store in the international or ethnic section. For a whole30 compliant pork chili verde, make sure your canned chilis are free of non-compliant preservatives and sugar. 

How to Roast Your Tomatillos, Jalapenos and Garlic:

This recipe uses tomatillos, jalapenos and garlic to make the green verde sauce bace for the chili. 

Method:

  1. Preheat your oven to broil on HIGH
  2. Cut your tomatillos and jalapenos in half and lay them flesh side down on a rimmed baking sheet. Remove the seeds from the jalapenos if you want to keep the spice mild. 
  3. Broil for 5-7 minutes or until skin begins to roast or blacken.  Watch carefully so they do not burn
  4. Add the roasted tomatillos and jalapenos whole to a high speed blender along with canned green chilis and cilantro.
  5. Blend until fully combined but still a little chunky in texture. 
  6. Use this sauce base in the recipe below.

Also Check Out:

Pork Chili Verde

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Pork Chili Verde

★★★★★

5 from 1 reviews
  • Author: Valerie Skinner | Thyme and JOY
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 cups
  • Category: soup, stew, chili, chile
  • Method: stovetop
  • Cuisine: mexican
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Description

This simple pork chili verde uses pork, tomatillos, jalapenos, green chiles and golden potatoes to make a hearty green chili that is warm and comforting. This recipe can be made on the stovetop.

Ingredients

For Verde Sauce Base:

  • 3 Tomatillos (about 2 cups)
  • 2 Jalapenos, medium
  • 16 oz Roasted Green Chiles (canned)
  • 1/4 cup Fresh Cilantro Leaves

For Chili Base:

  • 2 pounds Pork Tenderloin, diced in 1/2 inch cubes
  • 1 medium Yellow Onion, small dice
  • 4 cloves Garlic, minced
  • 1 Green Bell Pepper, diced
  • 1 pound Golden Potatoes, medium diced
  • 5oz Coconut Milk
  • 6 cups Chicken Broth or Stock
  • 1 tbsp Avocado or Olive Oil
  • 1/2 tbsp Salt
  • 1 tsp ground black pepper
  • 1/2 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tsp Dried Oregano

Instructions

For Verde Sauce:

  1. Preheat your oven to broil on HIGH
  2. Cut your tomatillos and jalapenos in half and lay them flesh side down on a rimmed baking sheet. Remove the seeds from the jalapenos if you want to keep the spice mild.
  3. Broil for 5-7 minutes or until skin begins to roast or blacken.  Watch carefully so they do not burn
  4. Add the roasted tomatillos and jalapenos whole to a high speed blender along with canned green chilis and cilantro.
  5. Blend until fully combined but still a little chunky in texture.

For Chili Base:

  1. In a large stock pot, heat 1 tbsp oil over medium high heat.  Add the diced pork and saute for about 5 minutes until all pork turns white.
  2. Add garlic, onion, potatoes bell pepper, salt, ground pepper, oregano, chili powder and cumin and saute for another 5-7 minutes or until vegetables begin to soften making sure that the seasonings are stirred evenly throughout.
  3. Add blended verde sauce and chicken stock and stir to combine.
  4. Turn up the heat to high and bring to a boil for 5 minutes before turning down the heat to a simmer.
  5. Simmer for 30 minutes on low heat or until pork and potatoes are fully cooked through.
  6. Add in coconut milk and stir to combine.
  7. Adjust seasonings as necessary.
  8. Serve hot & garnish with cilantro

Nutrition

  • Serving Size: 2 cups
  • Calories: 309

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Instant Pot Spaghetti Squash

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You can use your instant pot or electric pressure cooker to make the perfect spaghetti squash. Spaghetti squash is a low carb or keto subsititute for pasta that is great for paleo or whole30, too!

You can use your instant pot or electric pressure cooker to make the perfect spaghetti squash. Spaghetti squash is a low carb or keto subsititute for pasta that is great for paleo or whole30, too!

The first time I cooked spaghetti squash I was amazed.  It is still amazing to me that there is a vegetable out there that cooks in strands like that. Truly beautiful!

I started to use spaghetti squash a lot more in my recipes, especially when I was completing a round of Whole30. When I would cook it, I cooked it in the oven which isn’t really hard, but it did take a lot more time.

Thank goodness the instant pot stepped in and made life so much easier for a lot of recipes. With the instant pot, you’re able to cook things that would take a long time so much quicker.  The result is tender food without having to babysit it.  

Essentially it does what a slow cooker or crock pot does, but MUCH faster. Who doesn’t want that?

I started making my spaghetti squash in the instant pot and it actually caused me to make even MORE spaghetti squash as time went on.

Is spaghetti squash keto or low carb?

Spaghetti squash is highly recommended if you’re looking to lower your carb intake or even just to get more vegetables and fiber into your life.

  • Serving: 1 cup
  • Fat: 0g
  • Carbohydrate: 7g
  • Protein: 0g
  • Fiber: 1.5g
  • Net Carbs: 5.5g per cup

How long do you cook spaghetti squash in a pressure cooker or instant pot?

The length of time to cook a spaghetti squash in a pressure cooker varies.

I always start with 8 minutes on manual HIGH pressure so that the “noodles” are a little bit al dente or chewy.  

If you desire a texture that is much softer, cook for 10 minutes on manual HIGH pressure. 

How long does cooked spaghetti squash last? 

Cooked spaghetti squash will keep fresh in the fridge in an airtight container for up to 5 days.

Whole uncooked spaghetti squash can be kept outside the fridge for up to 4 weeks. 

Instant Pot Spaghetti Squash

CLICK HERE to save this recipe to your PINTEREST BOARDS

You can use your instant pot or electric pressure cooker to make the perfect spaghetti squash. Spaghetti squash is a low carb or keto subsititute for pasta that is great for paleo or whole30, too!

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You can use your instant pot or electric pressure cooker to make the perfect spaghetti squash. Spaghetti squash is a low carb or keto subsititute for pasta that is great for paleo or whole30, too!

Instant Pot Spaghetti Squash

  • Author: Valerie Skinner | Thyme and JOY
  • Prep Time: 3 minutes
  • Cook Time: 15 minutes
  • Total Time: 18 minutes
  • Yield: 4-5 cups
  • Category: pasta, low carb, vegetable, sides
  • Method: instant pot, pressure cooker
  • Cuisine: american
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Description

You can use your instant pot or electric pressure cooker to make the perfect spaghetti squash. Spaghetti squash is a low carb or keto subsititute for pasta that is great for paleo or whole30, too!

Ingredients

  • 1 spaghetti squash (about 2 pounds)
  • 1 cup water

Instructions

  1. Using a small but sharp knife (paring knife) cut through the center of the spaghetti squash. You can cut it lengthwise or width wise depending on the size and how much room you have in your pressure cooker.
  2. Using a spoon, scrape out all the seeds in the spaghetti squash.
  3. Place trivet at the bottom of the instant pot and add spaghetti squash pieces. Do not force them in and make sure they fit without touching the lid.
  4. Add one cup of water to the bottom of the instant pot.
  5. Set on manual HIGH pressure for 8 minutes.
  6. Use the quick release valve once cooking is finished to release all pressure quickly.
  7. Remove spaghetti squash, let cool enough to use a spoon to scrape out the “pasta”

Nutrition

  • Serving Size: 1 cup
  • Calories: 31
  • Fat: 0
  • Carbohydrates: 7
  • Fiber: 1.5
  • Protein: 0

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