Chicken Tawa Masala

Indian food is something that both Heather and I found somewhat later in life as a regular fare, and we’re still making up for lost time! Chicken Tawa Masala is definitely more of an upscale meal, especially in this preparation, mostly due to the process involved to make it. The star of the show is garam masala, which we’ve used before in several dishes, and even used it to spice up brussels sprouts.

You’ll really enjoy this savory chicken dish. It’s filling and has a nice mixture of heat and flavor. Let us know your favorite Indian dish in the comments!

Ingredients
marinade
1/2 C full fat coconut milk
1/4 tsp apple cider vinegar
4 tsp garlic paste
2 tsp ginger paste
1 1/2 tsp red chili paste
2 tap garam masala powder
2 tomatoes, chopped
1 red bell pepper, chopped

gravy
1 3/4 C whole, raw cashews
4 onions, quartered
8 cloves garlic
2 inches fresh ginger, peeled
1 1/2 C water

the rest of it
4 C boneless, skinless chicken thigh or breast meat, chopped into 1 inch cubes
4 Tbsp ghee
2 onions, chopped
1 tsp garlic paste
2 tsp ginger paste
4 tomatoes, chopped
1/2 tsp red chili powder
2 tsp garam masala powder
pinch of salt
1/2 tsp cayenne powder (optional)
a few cilantro leaves, chopped for garnish

Method

Mix marinade ingredients and chicken, and allow to marinate for at least 15 minutes, but preferably for 2 hours.

Add all gravy ingredients, except water, to a blender, Ninja, or Vitamix. Pulse to make a thick curry paste, pour in the water, and blend. Transfer the gravy to a pot and simmer for about 15 minutes.

Preheat the oven at 350º F and roast the marinated chicken along with veggies for approximately 15 minutes.

Melt ghee in a large pan. Add onion and sauté until fragrant.  Add 1 tsp ginger and 1/2 tsp garlic. Stir until lightly browned.

Add tomatoes and cook until softened and reduced.

Add chicken, gravy, and 1 tsp of garam masala powder, 1/4 tsp red chili powder, cayenne powder, and salt to taste. Stir all the ingredients together, then cook it for another five minutes over a medium-low heat to thicken the gravy.

Garnish with cilantro, and serve.

Chicken Tawa Masala Recipe [paleo, primal, gluten-free]

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Chicken Tawa Masala

  • Servings: 4-6
  • Time: up to 2 hours to marinate, 1 hour 30 minutes to cook
  • Difficulty: medium
  • Print

Ingredients
marinade
1/2 C full fat coconut milk
1/4 tsp apple cider vinegar
4 tsp garlic paste
2 tsp ginger paste
1 1/2 tsp red chili paste
2 tap garam masala powder
2 tomatoes, chopped
1 red bell pepper, chopped

gravy
1 3/4 C whole, raw cashews
4 onions, quartered
8 cloves garlic
2 inches fresh ginger, peeled
1 1/2 C water

the rest of it
4 C boneless, skinless chicken thigh or breast meat, chopped into 1 inch cubes
4 Tbsp ghee
2 onions, chopped
1 tsp garlic paste
2 tsp ginger paste
4 tomatoes, chopped
1/2 tsp red chili powder
2 tsp garam masala powder
pinch of salt
1/2 tsp cayenne powder (optional)
a few cilantro leaves, chopped for garnish

Method

1. Mix marinade ingredients and chicken, and allow to marinate for at least 15 minutes, but preferably for 2 hours.

2. Add all gravy ingredients, except water, to a blender, Ninja, or Vitamix. Pulse to make a thick curry paste, pour in the water, and blend. Transfer the gravy to a pot and simmer for about 15 minutes.

3. Preheat the oven at 350º F and roast the marinated chicken along with veggies for approximately 15 minutes.

4. Melt ghee in a large pan. Add onion and sauté until fragrant.  Add 1 tsp ginger and 1/2 tsp garlic. Stir until lightly browned.

5. Add tomatoes and cook until softened and reduced.

6. Add chicken, gravy, and 1 tsp of garam masala powder, 1/4 tsp red chili powder, cayenne powder, and salt to taste. Stir all the ingredients together, then cook it for another five minutes over a medium-low heat to thicken the gravy.

7. Garnish with cilantro, and serve.

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