Chicken Tikka Masala

Makes 6 servings

  • 2 tsp garam masala
  • 1 tsp paprika
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander seed
  • 1/4 tsp curry powder (or turmeric)
  • 1/2 tsp pepper
  • 1/4 tsp cinnamon
  • 1 Tbs coconut oil
  • 1 cup diced white onion
  • 1 Tbs tomato paste
  • 1 Tbs finely grated fresh ginger root
  • 4 cloves garlic, peeled, smashed and minced
  • 1/2 large can diced tomatoes (14 ounces)
  • 1 cup chicken broth
  • 2 lb boneless, skinless chicken breasts cut into 3/4-inch cubes
  • 3 Tbs fat free plain Green yogurt (leave out for Paleo)
  • fresh cilantro for garnish
  • salt to taste
  1.  Combine the first  8 ingredients (garam masala to cinnamon) in a small bowl and set aside.
  2. Place the coconut oil in a large skillet over MEDIUM heat.
  3. Add the onions and cook until translucent and tender, about 5 or 6 minutes.
  4. Add the spice mixture, tomato paste, ginger, and garlic to the skillet and stir to combine.  Allow to cook about 2 minutes.
  5. Add the diced tomatoes and chicken broth.  Bring to a light boil and cook 5 minutes.
  6. Add the chicken pieces to the pot and allow to simmer 15 to 20 minutes until the chicken is cooked through and the sauce has reduced a bit and thickened.
  7. Stir in yogurt and allow to heat for a couple of minutes.
  8. Serve with fresh cilantro sprigs as garnish and season with salt to taste.