AIP Chicken Tikka Masala
A nightshade-free, dairy-free version of classic Indian Chicken Tikka Masala, this AIP Chicken Tikka Masala recipe is an anti-inflammatory meal that is packed with flavor and health benefits! Ideal for those managing chronic inflammation or for those who enjoy a great clean meal.
Servings: 4 to 8 Servings
Calories: 636kcal
Ingredients
For the Marinated Chicken:
- 1.5 to 3 lbs chicken breasts chopped into chunks*
- 1 cup full-fat canned coconut milk
- 5 cloves garlic
- 2 Tbsp cider vinegar
- 1 tsp sea salt
AIP Tikka Masala Sauce:
- 3 Tbsp avocado oil or coconut oil
- 1 yellow onion finely chopped
- 1 tsp sea salt to taste
- 5 cloves garlic minced
- 1 Tbsp fresh ginger peeled and grated
- 1 tsp ground turmeric
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1 (15-oz) can full-fat coconut milk
- 1 (15-oz) can pumpkin puree
- 1 Tbsp pure maple syrup
- 2 Tbsp cider vinegar
- 2 Tbsp tapioca flour or arrowroot starch optional
Instructions
Marinate the Chicken:
- Chop the chicken and transfer it to a glass tupperware container (or zip lock bag). Add in the coconut milk, cider vinegar, garlic and sea salt. Stir everything well until the ingredients are combined. Seal the container and refrigerate for at least 1 hour, ideally 2 to 4 hours.
- Note: If you’re using coconut milk that has a lot of separation between the fat and water, transfer it to a microwave-safe bowl of jar and microwave until it stirs together easily. Allow it to cool before using it to marinate the chicken.
Make AIP Tikka Masala Sauce:
- Heat the avocado oil in a large skillet (I use a 12-inch stainless steel skillet) over medium heat. Add the onion and sea salt and stir well. Sauté, stirring occasionally, until the onion begins to turn translucent.
- Add the minced garlic, grated ginger, turmeric, cinnamon, and dried thyme. Stir well and continue cooking until everything is very fragrant, about 5 to 10 minutes. This allows the spices to really open up and become flavorful, so don’t skip this part!
- Transfer the ingredients for the sauce to a blender (pureed pumpkin, coconut milk, cider vinegar, pure maple syrup, and the sauteed onions mixture).
- Blend until everything is completely combined.
- From here, you can refrigerate the sauce in an airtight container or jar until you’re ready to use it, or cook your chicken tikka masala.
Prepare the Chicken Tikka Masala:
- Add 1 to 2 tablespoons of avocado oil to a large skillet and heat to medium. Use a slotted spoon to transfer the chicken from the marinade to the hot skillet, leaving behind the marinade). Brown the chicken for 5 minutes before transferring the sauce to the skillet with the chicken.
- Note: if you don’t want the marinade to go to waste, you can cook it with the chicken, but it isn’t necessary at this point.
- Bring everything to a controlled gentle boil and cook, stirring constantly, until everything smells wonderful and the chicken is cooked through, about 10 to 20 minutes. For thicker sauce, stir in 1 to 2 tablespoons of tapioca flour or arrowroot flour and continue cooking to your desired thickness. If you're fine with how thick the sauce is without the flour, there is no need to add it.
- Serve AIP Chicken Tikka Masala with your choice of side dishes, such as cauliflower rice (or riced cauliflower), and fresh cilantro and enjoy!
Notes
*There is plenty of sauce and marinade to accommodate up to 3 pounds of chicken breasts, so you can adjust the amount of chicken you use according to your meal prep goals or personal taste.
Nutrition Facts are calculated based on 3 pounds of chicken breasts.
Nutrition
Serving: 1Serving (of 6) | Calories: 636kcal | Carbohydrates: 12g | Protein: 50g | Fat: 41g | Fiber: 2g | Sugar: 5g