Paleo and Whole30 Chicken Tikka Masala...

I never had *real* Indian food until I married my husband. Michael has such a great love for India (its people and culture) after spending five weeks helping at an orphanage in 2005. He tells stories of food so hot it blistered his lips. He tells stories of babies healed through prayer. He tells stories of how it changed his life and convinced him of a calling into pastoral ministry. I've grown to love it too and hope to visit someday.

I just love the unique blend of spices. The creamy textures of some of the dishes. The exotic flavor. The delicate comfort. The vibrant color.

I hope you enjoy just a little taste of the beauty and art that is Indian food, with a bit of the paleo touch.

Chicken Tikka Masala
Ingredients for chicken marinade:
1 cup full fat coconut milk
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh ginger (or 1 tsp. powdered ginger)
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces

Tomato Cream Sauce
2 tablespoons coconut oil
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (16 ounce) can tomato sauce
1 cup full fat coconut milk
1 cup coconut cream (not coconut cream concentrate)
1/2 cup chopped fresh cilantro
For Chicken Marinade:
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least one 1-3 hours.
Cook chicken (with marinade) until cooked through and then drain. Set aside until needed.

For Tomato Cream Sauce:
Heat coconut oil in a large heavy skillet over medium heat. Saute garlic and onion until onion is transparent. Season with cumin, paprika, and salt. Add cilantro and stir in tomato sauce and coconut cream. Simmer on low heat until sauce thickens, about 20 minutes.

Add cooked drained chicken to tomato cream sauce, and simmer for 10 minutes. Serve over spaghetti squash or zucchini "noodles" and garnish with fresh cilantro.