This slow cooked Tikka Masala chicken looks amazing. Plus it's gluten free and paleo!

Dawn Lopez added this recipe

Ingredients

  • 5 kg boneless, skinless chicken breast halves, cut into 1 inch pieces (about 1 )
  • ½ large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp fresh, finely grated ginger
  • 1,5 can (about 90gr) tomato puree
  • 1 cup cashew crème (see below, you need of raw cashews to make this)
  • cups ½ almond milk
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tbsp garam masala (you can find this spice mix in any asian food store)
  • 1 tbsp ground cumin
  • tbsp ½ paprika powder
  • 2 tsp celtic sea salt, or to taste
  • tsp ¾ cinnamon powder
  • tsp ¾ freshly ground black pepper
  • 1-3 tsp cayenne pepper (depending on how spicy you want your chicken tikka masala)
  • 1 red pepper, stemmed, sliced in half and seeds removed
  • 2 bay leaves
  • 1 cup almond milk (or water or coconut milk)
  • 1 tbsp arrowroot powder
  • Prepared Cauliflower Rice
  • Chopped cilantro, for serving

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