Chicken Tikka Masala + Sautéed Greens

Posted by Danika Brysha on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
Tikka Masala is a fun word to say. But what does it mean? For the most part it means small pieces of marinated meat. When I was looking into the history of the dish, I found out there is a bit of controversy surrounding its origin. Most of us would assume this recipe originated in India, but it seems it might have been created in Great Britain by accident. Some of my best recipes were complete accidents so I can get down with that.
Bangladeshi chefs have been cooking chicken in Tandoor ovens for more than 5,000 years, but the addition of tomato, spices and cream seems to have come much later. According to folklore, a British gentleman sometime in the 1960s, decided his Chicken Tikka was too dry and demanded a better dish. The chef tossed in a can of Campbell’s tomato soup, sprinkled some spices and added a dollop of yogurt to the dish and behold, Chicken Tikka Masala.
   
The Ali family, owners of Shish Mahal restaurant in Glasgow claim they came up with the creamy, mildly spicy chicken in the 1970s to please the Scots. Bravo Ali Family.
Another theory is that Chicken Tikka Masala was created in British India as a toned down recipe to please the "bland British palette". Regardless of its origin, the taste is pleasing to us and the adaptation into a Whole30 friendly recipe by our talented chef's is even more pleasing!
Serves 2
*use organic ingredients whenever possible*
chicken tikka masala 
2 chicken leg and thighs
1/3 cup tomato puree
1/2 finely chopped yellow onion
3 minced garlic cloves
1 1/2 tsp cumin
1 tsp coriander
1/2 tsp mace
1/2 tsp green cardamom
1/2 tsp turmeric
dash of clove, nutmeg and cinnamon 
salt to taste
1/4 cup crushed raw cashew
sautéed greens 
1 bunch kale
1 bunch beet greens
2 TBSP ghee
1 minced garlic clove
For the chicken: Preheat oven to 400 degrees. Start by creating your masala. Place all spices, salt and cashews into a food processor and blend until a rustic flour forms. Place tomato puree, onion, garlic and spice mix into a large bowl and mix together. Add chicken to the bowl and coat with mixture. Lay chicken into a baking dish and place into the oven for 15 to 20 minutes.
For the greens: Heat ghee in a sauté pan over medium heat. Add your minced garlic and stir for a minute. You can leave your greens whole or chop them up, depending on your preference. Place the greens into the pan and sauté for 3 to 4 minutes, just until wilted.

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