Low Carb Tikka Masala Chicken
Savor the irresistible flavors of this Low Carb Tikka Masala Chicken, a perfect choice for those seeking a healthier twist on the classic Indian-inspired dish. Tender, bite-sized chicken thighs are marinated in a rich blend of aromatic spices like cumin, coriander, ginger, and smoked paprika, creating a robust base of flavor. Simmered in a creamy tomato sauce infused with heavy cream and sautéed onions, this dish is both indulgent and low in carbohydrates. Garnished with fresh cilantro and optionally served over cauliflower rice, it’s a satisfying, keto-friendly meal that’s packed with protein and bold spices. Ready in under an hour, this recipe is ideal for busy weeknights or an impressive weekend dinner, delivering restaurant-quality flavor from the comfort of your kitchen.
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken thighs
- 0.5 cup Full-fat Greek yogurt (unsweetened)
- 3 cloves Garlic cloves (minced)
- 1 tsp Ground ginger
- 1 tsp Ground turmeric
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne pepper
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Ghee (or butter)
- 1 medium Onion (finely diced)
- 3 tbsp Tomato paste
- 1 cup Crushed tomatoes (no added sugar)
- 0.5 cup Heavy cream
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 2 cups Cauliflower rice (optional, for serving)
Instructions
In a large mixing bowl, combine the Greek yogurt, garlic, ground ginger, turmeric, cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper.
Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix well to coat the chicken completely. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.
Heat a large skillet or pot over medium-high heat and add 1 tablespoon of ghee. Once hot, add the marinated chicken pieces. Cook for 5-6 minutes, turning occasionally, until browned on all sides. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of ghee. Add the diced onion and sauté for 4-5 minutes, until softened and golden.
Stir in the tomato paste and cook for 1-2 minutes, ensuring the paste is well incorporated and slightly caramelized.
Add the crushed tomatoes and heavy cream to the skillet, stirring until combined. Lower the heat to medium and let the sauce simmer for 5 minutes.
Return the cooked chicken to the skillet, along with any juices that collected. Stir to coat the chicken in the sauce, and let it simmer for another 8-10 minutes, or until the chicken is cooked through and the sauce has thickened.
Taste and adjust seasoning if needed. Garnish with chopped fresh cilantro before serving.
Serve hot with optional cauliflower rice for a low-carb meal.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 2503 mg | 109% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 28.6 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 397 mg | 31% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3425 mg | 73% | |
*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.
