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
What is in Tikka Masala Spice?
In this chicken tikka masala, I used a mix of:
- Yellow Curry Powder
- Garam Masala
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
Chicken Tikka Masala | paleo & whole30
- 1.5 pound Chicken Thighs boneless, skinless, diced in ½ 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
- ½ tbsp Turmeric
- 1 tbsp Curry Powder
- 3 tbsp [Garam Masala]
- 2 tsp Salt
- ¼ tsp Ground Black Pepper
- 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
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.