Chicken Tikka Masala

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Chicken Tikka Masala, 4.3 out of 5 based on 4 ratings
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Chicken Tikka Masala

Here’s a Paleo friendly version of an Indian classic. For an added touch, try serving it over a bed of Paleo Rice.

Chicken Tikka Masala

Serves 4
Prep time 1 hour, 30 minutes
Cook time 40 minutes
Total time 2 hours, 10 minutes
Dietary Gluten Free
Meal type Dinner, Lunch
Website Primal Primos


  • 3 Large chicken breasts (boneless, skinless, cut into bite size pieces)
  • 4 teaspoons cumin (ground)
  • 1 teaspoon cinnamon
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper
  • pinch salt (to taste)
  • 1 tablespoon butter (clarified)
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger (minced, fresh)
  • 1 clove garlic (minced)
  • 1 Small jalepeño pepper (finely chopped)
  • 2 teaspoons paprika
  • 8oz tomato sauce
  • 1 1/2 cup coconut milk
  • 1/4 cup cilantro (chopped)
  • wooden skewers


Step 1 Using a large bowl, combine 1/2 cup coconut milk, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken pieces. Cover and refrigerate for at least 1 hour (longer if possible).
Step 2 Using a barbecue or grill pan, heat as hot as possible.
Step 3 Skewer your marinaded chicken pieces and place on your lightly oiled grill to cook. Chicken should cook quickly and is done when the juices run clear.
Step 4 In a saucepan over medium heat, melt the remaining butter and sauté garlic and jalepeño for 1 minute. Add paprika, remaining cumin, salt, tomato sauce and remaining coconut cream.
Step 5 Once sauce begins to bubble, reduce heat to low and simmer for about 20-mintues or until sauce thickens.
Step 6 Add your chicken to sauce, transfer to serving dish and garnish with cilantro.


To make this dish feel even more "Paleo Indian," try serving your chicken over a bed of Paleo Rice for that added touch.

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