An easy and healthy spin on Chicken Tikka Masala. This Chicken Tikka Masala Recipe fits a Candida Diet as well as Paleo, Gluten-Free and Whole 30.
I have a confession to make…although I’m a trained chef, there are many cooking techniques that I’m still not completely comfortable with. For instance, I was never trained in cooking animal protein. Sounds pretty silly, right? But it’s true. I attended a very specialty, plant-based culinary school where the focus was centered more around the healing properties of food, as opposed to fancy cooking techniques. It didn’t prepare me for a career in a big, fast-paced kitchen, but was exactly what I wanted. Learning how to help people heal with food.
So Easy it’s doable for even the novice chef!
Point being, I totally get that an Indian dish may seem a bit intimidating. Even as a “trained” chef, I still get a little intimated by Indian cuisine, but I’ve become a pro at simplifying things and this dish is no different. I’ve recreated this Indian dish in a quick and healthy way without sacrificing flavor. And I promise you, this dish is totally doable for even the novice chef.
Chicken Tikka Masala Simplified
In traditional Tikka Masala the chicken is marinated in a yogurt and spice mixture for several hours before cooking. If you’re from India this may sound crazy, but I’ve found that we can totally skip the marinade without sacrificing flavor. Plus we save tons of time and eliminate dairy, woohoo!! This also saves us from having to cut raw chicken. You’re welcome!
For a Candida Diet
In leu of the yogurt marinade, I’ve found that full fat, canned coconut milk replaces the yogurt pretty nicely, giving it that rich, creamy flavor that makes this dish so delicious and satisfying. This swap also helps make this dish compatible with a Candida Diet. And if you don’t have garam masala spice handy, don’t worry. I’ve included the recipe below so you can make your own!
Homemade Garam Masala Blend Recipe
Homemade Garam Masala Blend
- 1 Tablespoon ground cumin
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Mix everything together and store in a glass jar with an airtight lid.
Easy chicken tikka masala fits the following diets:
Personally, I love this dish served with brown rice, as shown above. But if you’re sticking close to a Paleo diet, you might like this served with our Paleo Dinner Rolls or with a cauliflower “rice.” And for fun, here’s a picture of my 13 month old daughter chowing down on her own bowl of Chicken Tikka Masala. She even wanted to use a big girl spoon! I hope you enjoy this recipe, that the whole family can enjoy!
Easy chicken tikka masala that fits a Candida Diet
Easy and Healthy Chicken Tikka Masala
for the chicken:
- 1 lb organic chicken tenders
- 2 Tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground paprika
for the sauce
- 2 Tablespoons olive oil
- 1 large yellow onion
- 4 - 6 garlic cloves
- 1 inch piece fresh ginger
- 1/2 teaspoon sea salt
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 2/3 cup coconut cream
- 2 cups plain tomato sauce no sugar added
- 2 cups organic spinach
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Place chicken on baking sheet and drizzle with olive oil, sea salt, cumin and paprika. Bake for 12 - 14 minutes, or until fully cooked.
When the chicken is finished baking, let sit for about 5 - 10 minutes to let cool. Once you can handle it, cut into bite sized pieces.
Now heat a large saucepan with 2 tablespoons of olive oil. Add the onions, garlic and fresh ginger and a pinch of sea salt. Sauté or 1 - 2 minutes. Next add the chopped chicken, garam masala, cumin, paprika and turmeric and sauté for 2 - 3 minutes more, stirring everything together to make sure the spices are distributed evenly. Now add the coconut milk and tomato sauce and give it a quick stir. Reduce heat to medium low and cover with a fitted lid and let simmer for about 5 minutes. Add the spinach and give it a quick stir.
Serve with brown rice or Paleo Rolls for a grain free option.