Paleo Chicken Masala

Marinate Chicken in gallon ziplock bag with 1c coconut milk, 2tsp salt, lemon juice, 1/4tsp pepper, 2tsp cumin, cayenne and ginger for one hour. Place on a rack over cookie sheet. Broil on high for about 20 minutes, or until cooked through.

Melt Ghee over medium high heat. Saute jalopeno and garlic for one minute. Add 2tsp cumin, paprika, 2tsp salt and 2tsp pepper. Stir in tomato sauce, arrowroot and coconut milk or cream. Stir well. Add chicken and simmer for 20 to 30 minutes, until sauce thickens. Add chopped cilantro at the very end, or use as garnish. Serve over Indian Spiced cauliflower \”Rice\”.
[ingredients]

Chicken-Tikka-Masala
yield:
servings:4
prep time:
cook time:4 min
ready in:
PaleoPlate
My name is Melissa. My husband's name is Kirk. We began living Paleo for about a month now. We have lost a combined weight of 38lbs so far! We come from a restaurant and catering background and have been having a blast doing recipe makeovers. We have three daughters, 11, 6 and 4 months.
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Ingredients
  • 2c Coconut Milk, divided
  • 1Tbsp Lemon Juice
  • 2tsp Ground Cumin
  • 2 tsp Cayenne Pepper, 8oz Tomato Sauce
  • 2 1/4tsp Ground Black Pepper, 1/4c Fresh Cilantro, chopped
  • 1Tbsp Minced Fresh Ginger, 1/4tsp Arrowroot
  • 6tsp Sea Salt, divided, 4tsp Ground Cumin
  • 3 Chicken Breasts, Bone and Skin Removed, diced
  • 1Tbsp Ghee, 1 Jalopeno Pepper, fine diced
  • 1 Clove Garlic, minced, 2tsp Smoked Paprika

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