You’re not seeing double, I’ve posted a chicken tikka masala recipe before. This time I made the recipe Whole30 compliant – saved time, can’t really tell the difference either!
Whole30 Chicken Tikka Masala over cauliflower rice
Ingredients:
5-6 pounds boneless, skinless chicken breast cut into bite size cubes
6 cloves garlic, minced
4 tsp. fresh ginger, minced
5 tsp. ground turmeric
2 1/2 tsp. ground garam masala
2 1/2 tsp. ground coriander
2 1/2 tsp. ground cumin
1 tsp. ground ginger powder
1 tsp. garlic powder
kosher salt
Pepper
2 tbl. ghee
2 sweet onions, diced
1/3 cup tomato paste
Seeds of 4 dried árbol chiles (discard pods after releasing seeds)
28-oz box/can crushed tomatoes
33oz So Delicious culinary coconut milk (or 4 cups Thai Kitchen full fat coconut milk)
Method:
Season chicken with salt and pepper. In a large pot (I used my 9.5 quart dutch oven) melt ghee over medium high heat. Add onion and sauté a few minutes. Add garlic, ginger, tomato paste, and chicken. Begin to sear chicken. Add 5 tsp. turmeric, 2.5 tsp. garam masala, 2.5 tsp. coriander, 2.5 tsp. cumin, 1 tsp. ground ginger, 1 tsp. garlic powder and cook continue to toss chicken to sear other sides (don’t have to get it all). Add tomatoes, coconut milk, and arbol chile seeds. Simmer the mixture for 30-40 minutes to cook chicken through.
I served mine over sautéed cauliflower rice: one diced onion, one diced green bell pepper, 1 1/2 cups salsa verde, 2 heads riced cauliflower, ghee, salt, pepper.
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