Chicken Tikka Masala

~Note: This recipe and others may appear difficult or complicated due to the number of steps or ingredients involved, but nothing I make is very complicated. I can't do complicated, so you'll be fine :)

Homemade Indian food. Whawhaat! Delish and 98% Paleo (or 100% if you're one of those pro-dairy folk.). I'm a non-dairy gal, but this didn't bother my stomach at all, so unless you're allergic, you'll be good. (But if you're not, it's not my fault. Totally got a disclaimer on this).

So I was totally unauthentic Indiany and accompanied my chicken portion with roasted cauliflower. Mhmmmhm. (That's my "yummy" sound).

Chicken Tikka Masala

Serves 3-4 people
Prep time 10 minutes
Cook time 30 minutes plus 60 minutes for the marinade to sit

Marinade -

3 chicken breasts, diced (you could probably even use 4, I had lots of extra sauce)
1 cup of yogurt- Greek or not, just make sure it's plain (there's the dairy, though thick full fat coconut milk could potentially work)
1 tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
1 tbsp ground ginger
2 tsp salt
 2 tsp pepper

Sauce -

1 tbsp butter or ghee
2 tsp minced garlic
1 chopped jalapeno pepper
2 tsp ground cumin
2 tsp paprika  
2 tsp salt
3 medium tomatoes
1C canned full fat coconut milk
1 large handful chopped cilantro

Roasted Cauliflower -

1 head of cauliflower cut into small florets
1 tbsp olive oil (I left the cauliflower completely unflavored because I wanted to eat it with the sauce and not have competing flavors)

1. Make your chicken marinade by mixing all of the ingredients in a bowl. Make sure your chicken is well smothered in the marinade. Cover the bowl with plastic wrap and put it in the fridge for at least an hour. (I only did an hour because I was hungry).
2. Preheat your oven to 350.
3. Heat your skillet to medium-low and pour out the contents of the bowl into the skillet.
4. While you're cooking your chicken, get your sauce prepared. Throw your tomatoes into a food processor to break those down- so it's almost liquid.
5. Put your cauliflower on a baking sheet and drizzle your olive oil over. Make sure you coat it well so that it doesn't stick to the pan. Put the cauli in the oven.
6. Flip your chicken after 5 or so minutes.
7. Put another pan on medium heat and sauté your garlic and jalapeno for 3 or 4 minutes.
8. Add your tomato puree to the pan and add the rest of the sauce ingredients (except for the cilantro). Make sure all ingredients are mixed well.
9. Drain and toss the excess chicken marinade from the skillet (your chicken should only be 60% done at this point). Then add the tomato sauce to the chicken.
10. Add chopped cilantro and cover and simmer on low for about 15-20 minutes to allow the sauce to thicken. Once your chicken is near done, pull out your cauliflower from the oven.
11. Serve chicken on top of cauliflower or separate.

Good luck trying to stop yourself from having thirds.