Indian and Thai cuisine are typically VERY primal/paleo. Indian dishes feature a lot of heavy cream-based sauces, while Thai favors coconut milk. Obviously if you're strict paleo, you'll be drawn more towards the Thai option, but I don't shy away from the primal way of heavy cream. Now, I don't eat it every day - not even close. But it makes its way into my Starbucks order and, YES I whole heartedly enjoy it when I'm craving Indian.
Here, I bring a traditional dish found in any Indian restaurant to your primal home! Rather than serving over naan or white rice, however, I used cilantro lime cauliflower rice...which was a great choice. The tikka masala sauce does magical magical things to that rice. Best part - leftovers are often plentiful here. If not from the chicken, DEFINITELY from the sauce. I had an entire tupperware container of the sauce leftover that tastes magnificent over just about any protein.
For the Chicken Tikka Masala
- 1 cup grass-fed butter
- 1 large onion, diced
- 1 tbsp minced garlic
- 1 can of tomato sauce
- 1 small can of tomato paste
- 3 cups of heavy cream
- 2 tsp salt
- 1 tsp cayenne pepper
- 1 tbsp garam masala
- 1 1/2 lbs skinless, boneless chicken breast - cubed
- 2 tbsp olive oil
- 3 tbsp tandoori masala
For the Cilantro Lime Cauliflower Rice
- 1 large head of cauliflower
- 1 tsp minced garlic
- 2 tbsp grass-fed butter
- Juice of 2 limes
- 1/4 cup cilantro, chopped
- Preheat oven to 375.
- Melt 2 tbsp of butter in a large skillet over medium heat. Stir in onion and garlic and let caramelize on medium heat for about 15 minutes. Remove from heat when onions turn brown.
- In a large pot, melt the remaining butter over medium/high heat. Add tomato sauce, tomato paste, heavy cream, salt, cayenne and garam masala. Bring to a simmer, reduce heat and cover. Let simmer for 30 minutes, stirring occasionally.
- While the sauce is simmering, toss the cubed chicken in olive oil and tandoori masala. Spread out chicken cubes in a single layer across a baking sheet and bake for 15 minutes.
- When chicken is done, add it to the sauce. Add onions to the sauce as well. Let simmer for about 5 more minutes.
- While the sauce is simmering and the chicken is cooking, you can prepare your cauliflower rice. Cut the cauliflower head into florets and add to a high speed blender or food processor. Pulse until it becomes a rice-like consistency.
- In a large skillet, melt the butter with the garlic and add the riced cauliflower. Cook on medium/high heat for 5 minutes.
- Add lime juice, salt and cilantro to the rice and saute for another 3 minutes. Remove from heat.
- When the chicken tikka masala is done and you've prepared your rice, go ahead and plate your rice, top off with a heaping serving of chicken tikka masala (don't skim on the sauce!) and DEVOUR! And then go get seconds.