by | Oct 28, 2014


1 tbsp turmeric
1 tbsp garam masala
2 tsp ground coriander
2 tsp ground cumin
2 tsp REAL or Himalayan salt
1-2 tsp cayenne (depending on how spicy you like it)

4 cloves garlic, minced
1/2” freshly grated ginger
1 cup yogurt (coconut yogurt can be substituted if dairy free, use full fat only)
1 ½-2 lbs chicken breast, cut into large chunks

2 tbsp pastured butter or ghee if dairy free
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp tomato paste
5 tomatoes, chopped
green cardamom pods
1/2 tsp white pepper and salt to taste
1 cup heavy cream (1/4 cup whole coconut milk if dairy free)


1. Combine the turmeric, garam masala, coriander, cumin, salt, and red cayenne to make a spice blend; divide the spice blend in half. Combine half of the spice blend with the garlic, ginger, yogurt, and chicken in a Ziplock bag; seal tightly and mix together with your hands coating every piece of chicken well. Marinate in the fridge for at least 6 hours, or overnight.

2. Warm the butter or ghee in a skillet, add the onion and sauté until softened, then add the garlic; sauté another minute. Add the tomato paste, tomatoes, cardamom pods, white pepper, and the other half of the spice blend. Combine, and gently simmer about 30 minutes, stirring often.

3. While the sauce is cooking, take the chicken out of the marinade using tongs and place in a skillet or grill pan, with a bit of butter or ghee. Cook the marinated chicken until cooked through.

4. Once the sauce is done, transfer it to a blender and blend until smooth and return to the skillet and stir in the cream; return to a simmer and cook until slightly darkened, about 10 minutes. Taste and add salt if needed.

5. Stir in the chicken pieces, and allow to simmer for another minute or two before serving. Serve with cauliflower rice + peas and grain free “flour” tortillas.