A reworked AIP tikka masala, warm and creamy, built without the nightshades and seeds

Real tikka masala leans on tomato, cream, and a whole drawer of seed spices, cumin, coriander, garam masala, cardamom, chili, none of which fit your elimination phase right now. So this is a rebuilt version, not a copy of the restaurant dish. It will not taste identical, and it is honestly comforting in its own right, inspired by tikka masala rather than an imitation of it.

Chicken is a lean source of protein and niacin, a B vitamin involved in energy metabolism. Ginger and turmeric in the spice blend are traditional warming aromatics, and turmeric is widely studied for its role in the body's inflammatory pathways, though the everyday culinary amount here is modest. Coconut cream stands in for dairy and carries the spices into something rounded and soothing.

There is a quiet pleasure in adapting a beloved dish so your body can have it again. Nothing here is forced. You are simply meeting the food where you are, with what works, and letting it still taste like care.

Ingredients

• 1 lb chopped chicken
• 1 garlic clove, minced
• 1/2 cup coconut yogurt
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• 1/2 tsp sea salt
• 1/2 cup nomato (no-tomato) sauce
• 1/4 cup coconut cream
• 1/8 cup chopped cilantro, to garnish

Swaps made: This is a reworked AIP version of tikka masala. Black pepper from the original is omitted for strict elimination, the tomato is replaced with nomato sauce, dairy yogurt and cream are replaced with coconut yogurt and coconut cream, and the spice blend is held to AIP-permitted aromatics only, cinnamon, ginger, and turmeric.

Method

• Combine the chicken with the coconut yogurt, lemon juice, garlic, cinnamon, ginger, turmeric, and salt. Cover and marinate in the fridge overnight.
• Tip the chicken and all of its marinade into a saucepan, add the nomato sauce and coconut cream, and stir to combine.
• Simmer gently for 20 to 30 minutes, until the chicken is cooked through and the sauce has thickened.
• Garnish with cilantro and serve over cauliflower rice if you like.

Instant Pot variation

After marinating, set the Instant Pot to saute and briefly warm the chicken with its marinade, then stir in the nomato sauce and coconut cream. Seal and cook on high pressure for about 8 to 10 minutes, then let the pressure release naturally for 5 minutes before a quick release. Stir, garnish with cilantro, and serve. Adjust time for larger chicken pieces and verify against your model.

*Adapted from a-clean-plate*