Keto Chicken Tikka Masala
Indulge in the bold, aromatic flavors of **Keto Chicken Tikka Masala**, a low-carb twist on the classic Indian dish! Tender, bite-sized pieces of marinated chicken thighs are cooked to golden perfection before being enveloped in a rich, creamy tomato-based sauce infused with fragrant spices like garam masala, cumin, and coriander. This keto-friendly recipe skips the carbs without sacrificing flavor, using heavy cream for velvety richness and fresh cilantro for a vibrant finishing touch. Ready in just over an hour, it's perfect for a satisfying weeknight dinner or a special occasion. Pair it with cauliflower rice or a crisp green salad for a wholesome, keto-approved meal that’s irresistibly delicious and packed with authentic taste!
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Recipe Information
Ingredients
- 1 kg Boneless, skinless chicken thighs
- 150 grams Plain Greek yogurt
- 2 teaspoons Garam masala
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 3 tablespoons Butter
- 1 large Onion, finely chopped
- 5 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Tomato paste
- 200 ml Heavy cream
- 0.5 cup Fresh cilantro, chopped
- 1 teaspoon Chili powder
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a large bowl.
In a separate bowl, mix together the Greek yogurt, 1 teaspoon of garam masala, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, turmeric, 1 teaspoon of salt, black pepper, and lemon juice.
Pour the yogurt marinade over the chicken pieces and mix until well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for more intense flavor.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil and 3 tablespoons of butter. Once melted, add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes.
Add the tomato paste, remaining 1 teaspoon of garam masala, 1 teaspoon of ground cumin, ground coriander, chili powder, and 1/2 teaspoon of salt to the skillet. Cook this spice mixture until the tomato paste darkens, about 2 minutes.
Pour in the heavy cream and bring to a simmer, stirring frequently to combine with the spices. Let the sauce thicken for about 5 minutes.
Return the cooked chicken to the skillet and stir to coat with the sauce. Simmer for an additional 5 minutes to ensure the chicken is heated through and infused with the sauce.
Garnish with chopped cilantro and serve hot, with a side of cauliflower rice or a simple keto salad.
Nutrition Facts
Calories |
3788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.7 g | 334% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 1564 mg | 521% | |
| Sodium | 4882 mg | 212% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 20.4 g | ||
| Protein | 285.2 g | 570% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 552 mg | 42% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3984 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
