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Serves
4 people
Type
Indian / Main Course
Prep Time
10 minutes
Cook Time
20 minutes
This restaurant style low carb keto chicken tikka masala is a classic Indian restaurant-style dish that is so rich and flavorful with amazing finger-licking red creamy sauce served over cauliflower rice or any low carb veggies.
Let’s get started
Easy Keto Chicken Tikka Masala
Chicken marinade – 1 pound chicken thighs boneless & skinless, bite-sized chunks, about 1/2 to 1 inch (or chicken breasts) – 2 tbsp sour cream full fat (or full-fat greek yogurt) – 1 clove of garlic crushed or minced – 1 tsp chili flakes – 1/2 tsp ground cumin – 1/2 tsp turmeric powder – 1 tbsp paprika – 1 tbsp lemon juice & zest – Salt and pepper, or to taste
Sauce: – 1/2 tsp garam masala – 1 tsp curry powder – 1 tbsp butter or ghee – 1 medium onion, finely chopped – 1 ginger finely chopped ( about 1 inch) – 1 tsp coriander powder (or seeds) – 1 tsp ground cardamom pods – 1/2 tsp cumin seeds – 1 tbsp paprika – 2 tbsp tomato paste – 1 (15 ounces) can of coconut milk, full-fat (or canned coconut cream / heavy whipping cream) – Salt & pepper to taste – Fresh coriander leaves for garnishing
Ingredients
Preheat your oven to 400 F degrees. In a large bowl, add all the marinade ingredients and mix well. Add the chicken pieces and coat well with all the spices and cream. Set aside and marinate for at least an hour or two.
Transfer the marinated chicken into the baking tray or wire rack and bake for 15-20 minutes. Meanwhile, heat a large skillet large over medium heat. Add ghee or butter and let it melt, add chopped ginger, onion, coriander powder, and cumin seeds.
Saute for 4-5 minutes, add coconut milk or cream, garam masala, paprika, curry powder, cardamom, salt and pepper. Stir until all the spices are well combined. Add the tomato paste and stir again. Reduce the heat to low and and simmer for 12-15 minutes or until the sauce thickens and reaches or desired consistency.
Now add the chicken pieces and stir to combine with the sauce. Turn off the heat, cover and let sit for 5 minutes. Garnish with fresh coriander leaves or mint and serve with low carb naan bread or cauliflower rice.
Use boneless skinless chicken thighs instead of chicken breasts. But make sure to trim any excess fat from the thighs before using them. If you think that using chicken breasts will dry out and get rubbery, then no, it’s not the case here, the chicken pieces will be so tender, juicy from inside and you will love it.
Take a large bowl, add all the marinade ingredients and mix well until well combined. Add the chicken pieces and mix or until well coated and refrigerate for at least 1 hour or overnight. Heat a pan over high heat. Add the chicken with the marinade and cook for 4-5 minutes or until charred, stirring and flipping the chicken in between to sear all sides.
This dish is so delicious that I can eat it all alone without any rice or bread but enjoy it with keto naan bread, cauliflower rice, roasted vegetables. spinach, and broccoli.