Low Carb Chicken Tikka Curry
Savor the bold and aromatic flavors of this *Low Carb Chicken Tikka Curry*, a healthier twist on the classic Indian dish. Tender chicken breast is marinated in creamy Greek yogurt and a vibrant blend of spices like garam masala, cumin, and paprika, ensuring every bite is bursting with flavor. The dish is simmered in a luxurious, tomato-based sauce enriched with heavy cream, creating a silky, comforting curry that’s low in carbs but high in satisfaction. Perfect for keto or low-carb lifestyles, this recipe comes together in under an hour, making it an excellent choice for both weeknight dinners and special occasions. Serve it with sautéed vegetables or cauliflower rice for a wholesome, guilt-free feast.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 150 grams Greek yogurt
- 4 cloves Garlic
- 1 tablespoon Ginger paste
- 2 tablespoons Lemon juice
- 2 teaspoons Garam masala
- 1.5 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Onion
- 3 tablespoons Tomato paste
- 100 milliliters Heavy cream
- 2 tablespoons Cilantro
Instructions
Cut the chicken breast into bite-sized chunks.
In a bowl, combine Greek yogurt, 2 cloves of minced garlic, ginger paste, 1 tablespoon lemon juice, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon turmeric powder, 0.5 teaspoon paprika, and 0.5 teaspoon salt. Mix well to create a marinade.
Add the chicken pieces to the marinade, making sure every piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the marinated chicken pieces in batches, allowing them to cook on each side until browned, about 5-7 minutes. Remove the chicken and set aside.
In the same pan, add the remaining olive oil and finely chopped onion. Sauté until the onion becomes golden and translucent, about 5 minutes.
Add the remaining 2 cloves of minced garlic and cook for an additional 1 minute until fragrant.
Stir in tomato paste, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, and the remaining paprika, and garam masala, combining them well with the onion mixture.
Return the chicken to the pan, stirring to coat it in the spices. Pour in heavy cream and the remaining lemon juice, season with 0.5 teaspoon salt and black pepper.
Allow the curry to simmer for 10-15 minutes on a low heat until the chicken is fully cooked and the sauce is thick and silky.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 4157 mg | 181% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 20.9 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2871 mg | 61% | |
*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.
