Paleo Chicken Tikka Masala (Whole30)

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Dairy-Free Paleo Chicken Tikka Masala that is simple and flavorful! Not only is this recipe Whole30 but you can make it in your crockpot! It has the perfect creamy texture with authentic Indian spices!

paleo chicken tikka masala

I am sucker for paleo Indian recipes, the spices and the exoticness of the cuisine calls to me.  When you combine that love with a time saving recipe, you have my attention.

I knew when I opened up my copy of  Meals Made Simple, I had to make the Paleo chicken tikka masala.

Danielle Walker much anticipated second cookbook, Meals Made Simple , is a packed to the gills with delicious Paleo recipes for those who are looking for quick and easy recipes.

She has also taken the guesswork out of meal planning and included eight weeks worth of dinner ideas,  complete with full shopping lists and recipes for using up leftovers.

paleo chicken tikka masala

Ok, this recipe is meant to go in the slow cooker, something I realized a little too late for dinner time.

I followed Danielle’s directions and put it in my tagine and cooked it for 2 hours and it was still 100% awesome.  I served it over some cauliflower rice and, let’s just say I had seconds 🙂

What you’ll need for this recipe

  • Raw cashews
  • Boneless skinless chicken thighs chopped into 2-inch cubes
  • Tomato puree
  • Yellow onion 
  • Garlic 
  • Garam masala
  • Sea salt
  • Ground ginger
  • Paprika
  • Cayenne pepper
  • Fresh cilantro

Place the cashews in bowl and cover with water. Cover with a towel or plastic wrap and set aside.

Place the chicken, tomato puree, onion, garlic, garam masala, salt, ginger, paprika, and cayenne pepper in a slow cooker.

Cover and cook on low for 6 hours.

When the chicken is just about done cooking, drain the cashews and place them in a blender. Add 1/4 cup of fresh water and blend the cashews into a smooth cream.

Stir the cashew cream into the chicken right before serving and garnish with the cilantro.

If you like this Paleo Chicken Tikka Masala, you’ll love:

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

paleo chicken tikka masala

paleo chicken tikka masala

Yield: 8
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

This dairy-free paleo chicken tikka masala is perfectly spiced.

Ingredients

Instructions

  1. Place the cashews in bowl and cover with water. Cover with a towel or plastic wrap and set aside.
  2. Place the chicken, tomato puree, onion, garlic, garam masala, salt, ginger, paprika, and cayenne pepper in a slow cooker.
  3. Cover and cook on low for 6 hours.
  4. When the chicken is just about done cooking, drain the cashews and place them in a blender. Add 1/4 cup of fresh water and blend the cashews into a smooth cream.
  5. Stir the cashew cream into the chicken right before serving and garnish with the cilantro.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 314 Total Fat: 15g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 173mg Sodium: 801mg Carbohydrates: 11g Fiber: 2g Sugar: 4g Protein: 37g

You know you want this book in your cookbook library, so buy it today!

34 Comments

  1. Tristyn December 4, 2014 at 9:27 am

    Hello! I was wondering what brand of garam masala you used. I have tried a few and have not liked the taste. Thanks so much 🙂

    Reply
    1. Kelly Bejelly December 27, 2014 at 7:58 pm

      Hun I just grabbled the Simple Organic one.

      Reply
  2. Hollie January 6, 2015 at 9:44 pm

    I am so happy I found this! I LOVE Danielle’s original recipe on her blog but it’s really lengthy so I wanted to find an easier way to make it when I’m short on time. Here it is!

    Reply
  3. Houa March 25, 2015 at 1:05 pm

    wanting to make it for dinner tonight but wondering how long I need to soak raw cashews for? Can I just soak it for 2 hrs? I, unfortunately, did not plan the best today but really craving tikka masala :-)!

    Reply
    1. Kelly Bejelly March 27, 2015 at 5:53 pm

      2 hours is more than enough hun. I hope it worked out!

      Reply
  4. Hannah April 5, 2015 at 3:50 am

    Does this recipe freeze well?

    Reply
    1. Kelly Bejelly May 18, 2015 at 7:54 am

      Yes, you should be able to freeze and reheat easily 🙂

      Reply
  5. Trista June 18, 2015 at 2:18 pm

    looks good! have you tried this with a can of coconut milk? is there a ratio that i could replace the cashew cream with coconut milk, or do you think that will affect the integrity of the flavor too much?

    Reply
    1. Kelly Bejelly September 10, 2015 at 11:27 am

      I think it would work fine Trista!

      Reply
  6. Michelle August 21, 2015 at 9:00 am

    What is the minimum amount of time needed

    Reply
    1. Kelly Bejelly September 10, 2015 at 11:21 am

      I cooked this for 30 minutes and it was fine.

      Reply
  7. priya September 9, 2015 at 12:04 am

    Hi, I was wondering if there was an another option other than using a slow cooker?

    Reply
    1. Kelly Bejelly September 10, 2015 at 9:02 am

      You could make this on the stove top if you would like.

      Reply
  8. Leah January 6, 2016 at 12:08 pm

    Recipe looks great! Unfortunately, I can’t look at it for more than 30 seconds without an obnoxious pop up ad that I can’t close coming up.

    Reply
  9. Megan December 20, 2016 at 6:22 pm

    Good except the Garam masala ended up being way too dominant, could’ve been teaspoons instead of tablespoons.

    Reply
  10. Jen January 28, 2017 at 9:33 pm

    Hi! Was wondering if this can be cooked on high for shorter? Thanks so much!

    Reply
    1. Kelly Bejelly February 7, 2017 at 2:00 pm

      I don’t see why not hun. Personally, I would put it on the stove top and let it simmer for 60 munutes.

      Reply
  11. David February 1, 2017 at 4:09 pm

    Am I starting with raw chicken or precooked?

    Reply
    1. Kelly Bejelly February 7, 2017 at 1:36 pm

      You are starting with raw chicken hun.

      Reply
  12. Rachel MacConaghy May 10, 2017 at 5:54 pm

    Mine turned out kind of brown looking. Do thy happen to know why?

    Reply
    1. Kelly Bejelly August 27, 2017 at 4:53 pm

      Hrmm… not sure hun. Maybe the spices burnt a touch. How did it taste?

      Reply
  13. Cindy October 9, 2017 at 6:35 am

    Curious if the cashews are necessary? If not, what would be a good non-nut replacement? I am allergic to nuts. I saw a chef on tv put yogurt in his recipe for this dish.

    Reply
    1. Kelly Bejelly October 29, 2017 at 11:00 am

      If you can do dairy, yes sour cream or yogurt will work hun.

      Reply
  14. Rachel November 11, 2017 at 1:51 pm

    Hi,
    Can you substitute chickpeas instead of the chicken? If you can, is there anything else you would need to change with that? Thanks!

    Reply
    1. Kelly Bejelly January 29, 2018 at 12:45 pm

      I think it would work well, let me know how it turns out!

      Reply
  15. Daria January 25, 2018 at 8:39 am

    Can this be cooked in an instant pot, high? And if so, for how long?

    Reply
  16. Andrea March 6, 2018 at 6:02 am

    Do you think raw almonds would work instead of cashews?

    Reply
  17. Carson March 17, 2018 at 9:13 pm

    Quick question…to help expedite the recipe and minimize the work involved (yes, streak of lazy here especially during the work week), couldn’t you purchase and use organic raw cashew butter and skip the soaking of the cashews and the food processor, etc? If so, what would you say the conversion might be? 1/2 cup of the cashew butter? Thanks in advance for your feedback!

    Reply
  18. Angelio Henderson May 26, 2019 at 11:55 am

    Can you use chicken breast? If so, how long to cook?

    Reply

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