- 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
- 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)
- Cut the chicken into 1” cubes or strips and place in the slow-cooker. Set aside.
- Dice the yellow onion. Mince the garlic and grate the ginger.
- 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.
- Stir in the garam masala, curry powder, paprika, and sea salt. Cook one minute.
- Stir in the tomato paste. Transfer mixture to the slow-cooker with the chicken.
- Add coconut milk and stir to fully incorporate.
- Set the slow-cooker to low (8 hours) or high (6 hours).
- If using, stir in yogurt 15 minutes before serving.
- Trim the cauliflower and break into florets.
- Process the florets in your food processor until it is rice-sized. Do this in batches if necessary.
- Heat cooking fat in a large skillet set over medium-high heat.
- Add the riced cauliflower and cook, stirring regularly, until the cauliflower is al dente, about 5 minutes. Salt and pepper to taste.
- 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.
Howdy! Alyson here—Abel’s kitchen co-pilot. I’ve got a tasty recipe to add to your cooking arsenal.
This gluten-free, paleo, wild diet-approved chicken tikka masala is one of my favorites. It’s full of authentic Indian flavors—onion, garlic, ginger, garam masala, curry powder, and full-fat coconut milk. All these flavors blend together in the crock pot, so by the time you get home everyone will be salivating and dinner will be ready to eat.
Just thinking about it is making me hungry.
Prepping this dish is a cakewalk. It only takes 20 minutes. And once it’s in the slow cooker, get outside and enjoy the day—no need to be cooped up in the kitchen.
We like to use chicken thighs in this recipe because they’re an inexpensive cut of meat, and rich in nutrients like taurine, iron, zinc, and selenium as well as vitamins A, K and the B complex vitamins. Plus, the dark meat tastes so good slow-cooked in this creamy tomato sauce.
Also in our recipe, we exchange the typical white rice or naan bread with quick and easy cauliflower rice. You still have that same great rice texture, but without the carbs—and bonus points for getting in an extra serving of veggies!
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