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Chicken Tikka Masala

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Who needs take-out? This creamy, rich, healthy chicken tikka masala recipe will rival your favorite Indian restaurant version, and is so easy to make at home! Flavorful chicken thighs are simmered with healing anti-inflammatory spices, juicy tomatoes, and creamy coconut milk . You can learn about some amazing health benefits of coconut milk here .

We’ve made this healthy chicken tikka masala even healthier by adding spinach so you can get your greens and give it a boost with cilantro to finish! This is bursting with flavor and is delicious served over cauliflower rice !

Highly recommend pairing this with our Garlic and Chive Flatbread .

Chicken Tikka Masala

Picture of Chicken Tikka Masala

This easy, creamy, rich, healthy chicken tikka masala recipe will rival your favorite Indian restaurant version, and is so easy to make at home!

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Prep Time
15 mins

Cook Time
20 mins

Total Time
35 mins

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Course
Main Dish

Cuisine
International

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Servings
4

Ingredients

  • 1 1/2 lbs skinless, boneless organic chicken thighs cut into bite size pieces
  • 2 tablespoons Coconut oil divided
  • 1 medium Onion chopped
  • 1 inch fresh ginger grated or minced
  • 6 cloves garlic minced
  • 2 tablespoon s tomato paste
  • 28 oz candiced tomatoes including juices
  • 1 tablespoon garam masala
  • 1 1/2 teaspoons paprika
  • 1 teaspoon curry powder
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon crushed red pepper
  • 1 cup flat coconut milk
  • 4 cups Spinach chopped
  • chopped fresh cilantro for garnish
  • cauliflower rice for serving

Instructions

  1. Heat 1 tablespoon coconut oil in large sauté pan over medium heat. Add chopped chicken thighs and sauté until browned (about 5 minutes, don’t need to be cooked all the way through.) Remove from pan and set aside.
  2. Add another tablespoon of coconut oil to the pan. When oil is hot, add onions, garlic and ginger to pan and sauté until onions are soft and browned (about 6-7 minutes).
  3. Add tomato paste, diced tomatoes and all spices to pan and mix together well. Return chicken to pan. Heat until the sauce begins to boil then reduce heat and simmer until the chicken is very tender and cooked all the way through, about 20 minutes.
  4. At the end, add the coconut milk and spinach, mix well to combine. Bring it back to a simmer, and heat until the spinach has wilted.
  5. Serve over cauliflower rice and top with lots of fresh cilantro.

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Keywords: anti-Inflammatory recipes, anti-inflammatory spices, healthy chicken tikka masala, healthy chicken tikka masala recipe

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