Last Updated on

by Kelly Bejelly

Sharing is caring!

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 tajine 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 🙂

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


paleo chicken tikka masala

paleo chicken tikka masala

Course: dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8
Calories: 250 kcal
Author: Danielle Walker - Meals Made Simple



  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 Facts
paleo chicken tikka masala
Amount Per Serving
Calories 250 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 134mg 45%
Sodium 727mg 30%
Potassium 703mg 20%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 30g 60%
Vitamin A 10.5%
Vitamin C 9.6%
Calcium 3%
Iron 16.2%
* Percent Daily Values are based on a 2000 calorie diet.


Leave A Reply


  • 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 🙂

    • December 27, 2014 at 7:58 pm

      Hun I just grabbled the Simple Organic one.

  • 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!

    • January 7, 2015 at 9:14 pm

      Enjoy Hollie! It’s a great recipe!

  • 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 :-)!

    • March 27, 2015 at 5:53 pm

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

  • Hannah
    April 5, 2015 at 3:50 am

    Does this recipe freeze well?

    • May 18, 2015 at 7:54 am

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

  • 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?

    • September 10, 2015 at 11:27 am

      I think it would work fine Trista!

  • Michelle
    August 21, 2015 at 9:00 am

    What is the minimum amount of time needed

    • September 10, 2015 at 11:21 am

      I cooked this for 30 minutes and it was fine.

  • priya
    September 9, 2015 at 12:04 am

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

    • September 10, 2015 at 9:02 am

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

  • 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.

  • 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.

  • Jen
    January 28, 2017 at 9:33 pm

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

    • 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.

  • David
    February 1, 2017 at 4:09 pm

    Am I starting with raw chicken or precooked?

    • February 7, 2017 at 1:36 pm

      You are starting with raw chicken hun.

  • Rachel MacConaghy
    May 10, 2017 at 5:54 pm

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

    • August 27, 2017 at 4:53 pm

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

  • 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.

    • October 29, 2017 at 11:00 am

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

  • Rachel
    November 11, 2017 at 1:51 pm

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

    • January 29, 2018 at 12:45 pm

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

  • Daria
    January 25, 2018 at 8:39 am

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

  • Andrea
    March 6, 2018 at 6:02 am

    Do you think raw almonds would work instead of cashews?

  • 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!