Chicken Tikka Masala
This post contains affiliate links. For more information, read my privacy policy.
Chicken Tikka Masala will always have a special place in my household as the dish that opened up Indian cuisine for us. The first one we tried. The first one we loved. I’d be happy as a clam to eat Indian food every meal, every day of the week, but that’s a bit hard when you’re on a special diet! If you have that problem too, this AIP version of Chicken Tikka Masala will help keep your tastebuds satisfied so you can keep that love affair with Indian cuisine alive. Serve over cauliflower rice, if you like!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Chicken Tikka Masala
Equipment
Ingredients
- 1 pound chicken chopped
- 1 clove garlic minced
- 1/2 cup coconut yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground black pepper omit for AIP
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon sea salt
- 1/2 cup no-tomato sauce
- 1/4 cup coconut cream
- 1/8 cup cilantro chopped
Instructions
- Combine all ingredients except no-tomato sauce, coconut cream, and cilantro in an airtight dish and refrigerate overnight.
- In a saucepan over medium heat, combine the chicken and its marinade, no-tomato sauce, and coconut cream.
- Simmer 20-30 minutes or until the chicken is cooked through, then garnish with cilantro to serve.