Friday, 6 October 2017

AIP Chicken Tikka Masala

An AIP compliant, paleo Chicken Tikka Masala curry. I think it tastes really authentic and it's totally one of my favourites. Hope you enjoy it. 

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Recognise this? 

You might have seen it before, because I offered it as a free gift to those buying a Paleo ebook bundle through my link, about a year ago. Well, I decided that a year was long enough to keep this recipe exclusive, and now it was about time that you all could enjoy this luscious, AIP, Indian goodness. 

AIP Chicken Tikka Masala. 


AIP paleo Indian Chicken Tikka Masala



The sauce has no seed spices, nightshades, dairy, nuts or gluten and is totally AIP compliant. And, considering the base of a Tikka Masala sauce is made with tomato, you wouldn't really know it didn't have any in it. I know you'll love this. 

You get the crisp, burnished spiced roasted chicken and then a creamy, silky sauce spooned over at the end. You can also make this with seafood or turkey, or it's good with lamb, too. Go for a cut that cooks fairly quickly, like leg of lamb, or lamb leg steaks for an even quicker dinner. You could also make the sauce and then pour it over browned chicken breast or thigh pieces to continue to cook through, for a saucier, more traditional curry. 

AIP Chicken Tikka Masala
Serves 2-3 
Ingredients
1 large clove garlic, peeled and grated finely
thumb-sized piece of fresh ginger, peeled and grated finely
2 tsp turmeric powder
250g (8 fl.oz) plain coconut yoghurt
2 small lemons
quarter teaspoon of salt
1 tbsp dried coriander (cilantro) leaf
small pinch of ground cloves
2-3 chicken legs (with the thigh attached), 1 per person
50ml (1.6 fl. oz) chicken stock or broth

Method
First, mix together the garlic, ginger, turmeric and coconut yoghurt in a bowl. Squeeze the juice of 1 lemon and pour into the mixture, and then add the salt, coriander (cilantro) leaf and the pinch of cloves. Stir well to mix. You should have a creamy, aromatic marinade. 

Take half the marinade and slather it over the chicken legs and arrange in a shallow roasting tray. Slide into an oven preheated to gas mark 5/190ÂșC and cook for 30-40 minutes, or until the chicken is completely cooked through, golden and crisp on the outside and no pink juices at all remain.

Once the chicken legs are completely cooked through (pierce them at the thickest part to make sure), lift them out of the oven and place on a trivet or heat proof surface to cool slightly and rest in the tray. 

Take the other half of the marinade that you saved and scrape it into a small saucepan or frying pan. Heat it gently until warmed through, stirring. Add the chicken stock to add flavour and to think it out, and heat fully, so you have a creamy, aromatic sauce. Once the sauce is hot, taste and add a little more salt or lemon juice until the flavour is just right for you. You could also add some chopped fresh coriander leaves if you like, too. 

Serve the sauce with the roasted, marinated chicken legs. 


Notes and suggestions:



  • Rub the marinade over lamb steaks, grill and then make the sauce as above. 
  • Use lime juice instead of lemon for a zesty flavour
  • Instead of serving the sauce over the grilled meat, shred the cooked meat or seafood first and then dump it all into the sauce so it's fully coated, so it's more like a curry. 


Want more tasty Indian inspired recipes like this? Check out my ebook SPICE, available on the Kindle store as an ebook (and soon to be in print! - I'll keep you posted) or, if you have some reintroductions underway, there's also my Curry Night ebook, available on Gumroad. You can then print that out as a pdf if you prefer. 




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This recipe has been shared in Phoenix Helix's AIP Recipe Roundtable




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