Chicken Tikka Masala
Ingredients
- 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
Directions
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Step 1
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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). |
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Step 2
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Using a barbecue or grill pan, heat as hot as possible. |
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Step 3
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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. |
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Step 4
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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. |
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Step 5
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Once sauce begins to bubble, reduce heat to low and simmer for about 20-mintues or until sauce thickens. |
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Step 6
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Add your chicken to sauce, transfer to serving dish and garnish with cilantro. |
Note
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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