Serves 6
375 min
Paleo Chicken Tikka Masala
Recipe GLPR92e466c8be8415
A creamy Indian-spiced slow-cooker chicken curry made dairy-free with a silky cashew cream sauce. Tender chicken thighs are simmered with aromatic spices, tomatoes, and onions, then finished with a luxurious cashew-based sauce and fresh cilantro. This paleo-friendly dish is naturally gluten-free and perfect for a nourishing dinner.
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Ingredients
½ cup raw cashews
2½ pounds boneless, skinless chicken thighs, cut into 2-inch cubes
2 cups tomato puree
½ medium yellow onion, chopped
2 cloves garlic, minced
2½ tablespoons garam masala
2 teaspoons sea salt
1 teaspoon ground ginger
½ teaspoon paprika
¼ teaspoon cayenne pepper
½ cup fresh water
½ cup fresh cilantro, chopped, for garnish
Directions
Soak the raw cashews in a bowl, covering them completely with water. Cover the bowl with a clean kitchen towel or plastic wrap and set aside for the duration of the slow cooking process.
Place the cubed chicken thighs, tomato puree, chopped onion, minced garlic, garam masala, sea salt, ground ginger, paprika, and cayenne pepper into your slow cooker. Stir everything together to combine the spices evenly with the tomato base.
Cover the slow cooker and cook on low heat for 6 hours, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F when measured with a meat thermometer.
In the final minutes of cooking, drain the soaked cashews thoroughly and transfer them to a high-powered blender. Add the fresh water and blend until the mixture becomes a smooth, creamy sauce with no visible cashew pieces.
Stir the cashew cream sauce into the slow cooker with the chicken, distributing it evenly throughout the curry. Taste and adjust seasoning as needed.
Divide the chicken tikka masala among serving bowls and garnish generously with the fresh chopped cilantro before serving.
