Chicken Tikka Masala with Cauliflower Rice
Prep time
Cook time
Total time
This gluten-free, paleo, wild diet-approved chicken tikka masala is full of authentic Indian flavors, and only takes 20 minutes to prep.
Serves: 6
Chicken Tikka Masala
  • 2 pounds boneless, skinless chicken thighs
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece whole ginger, peeled and grated
  • 2 tablespoons butter or ghee
  • 1 tablespoon garam masala
  • ½ teaspoon curry powder
  • ½ teaspoon paprika
  • 1 ½ teaspoons sea salt
  • 1 6-ounce can tomato paste
  • 1 13.5 ounce can full fat coconut milk
  • ½ cup organic plain, full-fat yogurt (optional)
  • Fresh cilantro, chopped
Cauliflower Rice
  • 1 head cauliflower
  • 2 tablespoons cooking fat (butter, ghee or coconut oil)
  • Sea salt and pepper to taste
  • 1 bunch kale, lemon juice, and olive oil, and pepper (for serving)
Chicken Tikka Masala
  1. Cut the chicken into 1” cubes or strips and place in the slow-cooker. Set aside.
  2. Dice the yellow onion. Mince the garlic and grate the ginger.
  3. Heat butter (or ghee) in a large skillet set over medium heat. Add the onion, garlic, and ginger and cook, stirring, until fragrant and soft, about 3 minutes.
  4. Stir in the garam masala, curry powder, paprika, and sea salt. Cook one minute.
  5. Stir in the tomato paste. Transfer mixture to the slow-cooker with the chicken.
  6. Add coconut milk and stir to fully incorporate.
  7. Set the slow-cooker to low (8 hours) or high (6 hours).
  8. If using, stir in yogurt 15 minutes before serving.
Cauliflower Rice
  1. Trim the cauliflower and break into florets.
  2. Process the florets in your food processor until it is rice-sized. Do this in batches if necessary.
  3. Heat cooking fat in a large skillet set over medium-high heat.
  4. Add the riced cauliflower and cook, stirring regularly, until the cauliflower is al dente, about 5 minutes. Salt and pepper to taste.
  5. To serve, plate the cauliflower and scoop the Chicken Tikka Masala over the top. Garnish with fresh chopped cilantro and serve with a kale salad rubbed with lemon, olive oil, and pepper.
Recipe by Fat-Burning Man at