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Dairy Free Paleo Chicken Masala

Course Main Course
Cuisine Indian
Keyword dairy free tikka masala, keto chicken tikka masala, low carb indian food, paleo chicken tikka masala, paleo indian food, whole30 chicken tikka masala
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 498 kcal
Author Tessa the Domestic Diva

Ingredients

Grilled Chicken & Marinade

  • 1 pound boneless skinless chicken breasts or thighs cut into bite sized pieces
  • 4 tablespoons avocado oil
  • 3 tablespoons dairy free plain coconut milk yogurt or any allowed
  • 2 tablespoons lime juice
  • 1 tablespoon garlic minced
  • 1 teaspoon Hungarian paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon coriander

Tikka Sauce

  • 3 tablespoons avocado oil
  • 1 tablespoon garlic minced
  • 2 teaspoons finely grated or minced ginger dried is not the same!
  • 1 medium onion diced
  • 1 cup cherry tomatoes halved (or other tomato is fine)
  • 1/2 cup full fat canned coconut milk
  • 2 tablespoons ghee or allowed butter
  • 1 tablespoon lime juice
  • 1 teaspoon Hungarian paprika
  • 1 teaspoon honey or a few drops liquid stevia (to taste), or omit enitrely for Whole30
  • 3/4 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon sea salt or more to taste

Instructions

MARINADE

  1. AT LEAST 6 HOURS, PREFERABLY OVERNIGHT, PREPARE MARINADE & CHICKEN:, Mix your marinade together in a container large enough to accommodate all the chicken: 4 tablespoons avocado oil, 1T garlic, 2T lime juice, 1/2 t coriander, 1t paprika, 1t sea salt and the yogurt. Marinate your chicken for at least 12 hours or better still, 24 hours!

GRILL CHICKEN

  1. When you are ready to cook, preheat a grill to high heat. Remove the chicken from the marinaded, and place all the chicken in a grill basket. Cook, until very slightly charred. Toss around and cook chicken all the way through. Set aside.

MAKE YOUR TIKKA SAUCE

  1. In a medium saute pan, heat remaining 3 tablespoons avocado oil over medium heat.

  2. When the oil is hot, add in the ginger, 1T garlic, and onion. Cook until the onion if softened, a few minutes.

  3. Stir in the tomato. Cook to soften the tomato skins: about 3-4 minutes.
  4. Shovel the mixture into a blender along with all the remaining sauce ingredients, including the remaining 1/2 t coriander and 1t paprika . Puree the whole mixture to pulverize the tomato skins and create a creamy sauce.

ASSEMBLE THE TIKKA MASALA

  1. Heat the pureed sauce and cooked chicken pieces gently over low heat to warm. Taste and adjust seasoning as needed!

Recipe Notes

PLEASE PLAN AHEAD FOR MARINATE TIME!! AT LEAST 6 HOURS, BUT OVERNIGHT BETTER!

Nutrition Facts
Dairy Free Paleo Chicken Masala
Amount Per Serving
Calories 498 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 12g75%
Cholesterol 88mg29%
Sodium 1220mg53%
Potassium 677mg19%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 4g4%
Protein 26g52%
Vitamin A 885IU18%
Vitamin C 16.8mg20%
Calcium 59mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.