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Restaurant Style Chicken Tikka Masala (Paleo, Whole30 Options)
fenugreek leaves
Ingredients
  • subheading: Marinade:
  • 2 large boneless and skinless chicken breasts diced, about 1.5 pounds
  • 1 cup plain full-fat yogurt or compliant plant-based yogurt if on Whole30, see note
  • 1 teaspoons turmeric
  • 2 teaspoons garam masala
  • 1 tablespoon lemon juice (about half a lemon)
  • 2 teaspoons black pepper
  • ¼ teaspoon dried ginger
  • subheading: For the sauce:
  • 4 tablespoons ghee or butter (¼ cup)
  • 1 medium white onion diced
  • 1 to 2 serrano chiles minced, see note for heat level
  • 5 garlic cloves minced
  • 1 ½ tablespoons fresh ginger grated
  • 3 ½ teaspoons garam masala
  • 1 teaspoon paprika
  • 1 15-ounce can tomato sauce
  • 1 green bell pepper deseeded and sliced into strips
  • 1 tablespoon dried fenugreek leaves
  • lots of salt to taste
  • 2 cups coconut cream or full-fat coconut milk, or heavy cream, or half and half, see note
  • subheading: For serving:
  • basmati rice or cauliflower rice
  • naan if you're not paleo or on a Whole30
  • fresh cilantro chopped
Steps
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