Chicken Tikka Masala
Course
Main Dish
Diet
Anti-candida
,
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Low FODMAP
,
Nut Free
,
Paleo
,
Rice Free
,
Soy Free
,
Sugar Free
Cook Method
Stove Top
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Protein Source
Chicken
,
Poultry
Servings
Prep Time
6
10
minutes
Cook Time
25 – 35
minutes
Servings
Prep Time
6
10
minutes
Cook Time
25 – 35
minutes
Ingredients
2
Tbsp
extra virgin olive oil
1
tsp
turmeric
1/2
tsp
garam masala
1/2
tsp
ground cumin
1/2
tsp
ground coriander
3
black cardamoms
4
cloves
3
boneless skinless chicken breasts
approximately 1 1/2 lb
1 1/2
cup
butternut squash puree
3/4
cup
masala
ETP recipe
3/4
tsp
Celtic sea salt
Instructions
In a medium-large pot, heat the oil, turmeric, garam masala, cumin, coriander, cardamoms, and cloves on low for 5 minutes.
Cut the chicken into bit-sizes pieces.
Add the chicken, masala, butternut squash puree, and salt to the pot. Stir until the chicken is coated.
Increase the heat to medium. Put a lid on the pot. Cook for 10 minutes.
Stir. Cook for 10 additional minutes.
Stir. Turn the heat down to medium-low. Cook for 10 more minutes. When done, the chicken should be tender and white all the way through.
Recipe Notes
Serving Suggestions
:
Serve with basmati rice (ETP recipe) or naan.
Serve with okra or saag (ETP recipe).
Serve with a lettuce salad.