Chicken Tikka Masala

• 2 tbs ground cumin
• 3 tsp salt
• 2 tsp ground ginger
• 1 1/2 tsp cayenne pepper
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric

All Other Ingredients:

• 4 tbs extra virgin olive oil
• 2 onions, finely chopped
• 8 cloves garlic, minced
• 1 28-ounce can of tomato sauce or crushed tomatoes
• 2 cups cashew cream (1 cup of raw cashews + 1 cup of water blended in a Vitamix)
• 4 tsp paprika
• 2 tbs avocado oil (or extra virgin olive oil)
• 3 lbs of skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tsp curry powder
• Fresh cilantro (optional)
• 24 oz. cauliflower rice

Directions:

1. Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
2. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir the spices for the sauce into the onion mixture; fry until fragrant, about 2 minutes.
3. Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.
4. Simmer sauce for 10 minutes, then mix in cream and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
5. Heat avocado oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
6. Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes. Salt to taste.
7. Serve with cauliflower rice and top with fresh cilantro.