Best Chicken Tikka Masala (Restaurant Style, Paleo, Whole30, Dairy-Free)

This is the best chicken tikka masala recipe ever, and it's so rich and perfectly spiced. A double caramelization process produces a chicken tikka masala that tastes just like the best restaurant-style dish

2 large boneless and skinless chicken breasts diced, about 1.5 pounds
1 cup plain full-fat yogurt or compliant plant-based yogurt if on Whole30, see note
1 teaspoons turmeric
2 teaspoons garam masala
1 tablespoon lemon juice (about half a lemon)
2 teaspoons black pepper
1/4 teaspoon dried ginger
For the sauce:
4 tablespoons ghee or butter (1/4 cup)
1 medium white onion diced
1-2 serrano chiles minced, see note for heat level
5 garlic cloves minced
1 1/2 tablespoons fresh ginger grated
3 1/2 teaspoons garam masala
1 teaspoon paprika
1 15-ounce can tomato sauce
1 green bell pepper deseeded and sliced into strips
1 tablespoon dried fenugreek leaves
lots of salt to taste
2 cups coconut cream or full-fat coconut milk, or heavy cream, or half and half, see note
For serving:
basmati rice or cauliflower rice
naan if you're not paleo or on a Whole30
fresh cilantro chopped

Marinate the Chicken
Combine all marinade ingredients besides chicken (omitting yogurt if paleo or on a Whole30) in a medium bowl and stir well. Add chicken and toss to coat. Cover and refrigerate at least 1 hour, up to overnight.

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