 | Primal Chicken Tikka MasalaAn amazing Indian curry dish. One of my all time favorite foods. It's a bit time consuming to make but well worth it, and extras freeze well - so make a big batch! This is especially good served over cauliflower ‘rice’. |
Ingredients
| Sauce: 1 large onion 3 heaping Tbsp. diced fresh garlic 2 Tbsp. Garam Masala powder 1/2 tsp. white pepper 1/2 tsp. salt 1/2 tsp. powdered ginger 1/2 tsp. cumin 1 tsp. ground cardamom 1/2 tsp. ground coriander 1/4 tsp. ground cloves 1 cup sour cream or kefir 1 can tomato puree / sauce (sugar free just tomatoes) 1 cup heavy cream or half/half 6 Tbsp. butter or ghee | Tandori Chicken/ Marinade: 2-3 lbs bone-in chicken, skinless. Pinch of each – garam masala, paprika, salt, pepper, cayenne pepper 1 cup kefir, unsweetened plain yogurt, or sour cream 1 juiced lemon 1 Tbsp. fresh grated ginger 1 Tbsp. diced garlic 1/2 chopped onion |
Directions
To Prep Chicken:
1. Mix spices, rub into chicken. Mix kefir, lemon juice, ginger, garlic and onion. Add chicken to mix, stir. Marinade overnight or up to 24 hours, the longer the better. Stir a few times while marinating.
2. Remove pieces, grill until done or bake at 450 degrees for 20-30 mins until fully cooked.
3. Let cook, shred meat off bones into bite sized pieces.
To Prep Sauce:
1. In a blender, mix onion and garlic, pulverize into a paste.
2. Add the rest of sauce ingredients and blend completely.
3. Transfer contents to a large pot, heat until boiling, stirring frequently.
4. Add chicken to sauce, continue to heat on low until well mixed. Salt to taste. Cook until desired thickness is reached. A splatter-guard is great for this, since the thickened sauce will bubble and pop. Don’t let the sauce at the bottom of the pot burn (keep heat low and stir often).
Enjoy!