Chicken Tikka Masala

I LOVE Indian food, but seeing as most of the recipes use heavy cream and lots of spicy flavors, my gut stopped loving it. SCD made me start experimenting with different types of milk, and I’ve found that Indian spices can be used in dishes without making it flaming hot. While I definitely miss the hot and fluffy naan, this recipe goes great the flat bread almond bread that I will be posting later. Serve it over saffron cardamom “rice.”

Ingredients (serves 4)

Masala Marinade

1 cup plain SCD yogurt
2 garlic cloves, minced
1 Tbl grated ginger
1 1/2 tsp cumin
1 1/2 tsp coriander
1/4 tsp ground cardamom
1/8 tsp cayenne pepper
1/4 tsp ground turmeric
salt and pepper


2.5 pounds skinless, boneless chicken thighs, trimmed of fat
salt and pepper
2 Tbl coconut oil
1/4 cup blanched whole almonds
1 large onion, chopped
2 garlic cloves, minced
1 tsp minced ginger
1.5 Tbl garam masala
1.5 tsp chile powder
1/4 tsp cayenne pepper (more if you can handle the heat!)
1 26 ounce box chopped Pomi tomatoes (or 1 35 oz can peeled, finely chopped tomatoes if you’re not following SCD)
1 tsp honey
1/2 cup almond milk
1/2 cup coconut milk (full fat)


  1. Make the Masala marinade by mixing all the ingredients together in a bowl. Make a few shallow slices in the chicken and then place chicken in a large ziplock bag and pour marinade over it. Seal and place in the fridge overnight.
  2. Remove the chicken from the bag and, using a paper towel, blot off the remaining marinade. Place chicken on a cookie sheet and place under the broiler until just cooked through and showing some brown spots. Depending on the size of the thighs, it should take about 10-12 minutes. Turn once half way through. Remove from oven, and cut into cubes.
  3. Toast the almonds in 1 tsp oil in a skillet. Let cool, and then grind to a fine flour in a food processor.
  4. In a large dutch oven or stock pot, heat 2 Tbl coconut oil over medium heat. Cook the onion, garlic and ginger until slightly browned and softened, 6-8 minutes. Add the spices and stir for 1 minute. Add the tomatoes, with their juices, and honey. Season with salt and pepper. Partially cover the pot and cook over medium heat until the sauce is thickened, about 20 minutes. Stir occasionally to keep the sauce from sticking to the bottom of the pan. Add the milk and ground almonds and continue to cook over low heat for about 10 more minutes, stirring a few times. Add the chicken, and simmer until chicken is warmed back through.

*Serve with cardamom saffron rice, and almond flat bread

One Response to “Chicken Tikka Masala”
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  1. […] to flavor cauliflower that has been grated to resemble a rice consistency. I serve it with my Chicken Tikka Masala, but it would also go great with a roasted chicken and grilled vegetables. I usually use a food […]

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