Keto Chicken Tikka Masala
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Marinating
15 mins
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Total Time
45 mins
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Servings
6
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Calories
385 kcal
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Course
Main Course
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Cuisine
Indian
Keto Chicken Tikka Masala
Description
Keto Chicken Tikka Masala combines marinated chunks of skinless chicken breast with a spiced, creamy tomato sauce. The marinade blends yogurt with garlic, ginger, and garam masala, enhancing the chicken's flavor and tenderness. The sauce begins with butter-fried onions, garlic, and ginger, layered with warm spices such as cumin, coriander, turmeric, chili powder, and paprika. Passata and tomato puree add richness, simmering until thickened. Heavy cream added late in the cooking process smooths and enriches the sauce.
The final result is chicken pieces cooked until golden and tender inside a savory, aromatic sauce. This recipe is suitable for those following a keto diet, offering a balance of protein and fat with minimal carbs. Serving suggestions include fresh cilantro and cauliflower rice or keto naan to complement the flavors and texture.
Marinating the chicken overnight enhances the flavor depth, but a minimum 15-minute marinade works. Cooking the chicken separately and adding it back to the sauce ensures it stays juicy and well-coated. Optional erythritol can balance acidity for a milder sauce. Careful spice layering creates complexity without overwhelming heat.
Ingredients
- 5 chicken breasts 750g, diced into 2cm cubes, skinless
- ½ cup PLAIN yogurt 120g
- 3 garlic minced, cloves
- 1 tablespoon ginger grated (6g, fresh
- 2 teaspoon garam masala
- 1 tsp each cumin
- 1 tsp each paprika
- ¾ teaspoon salt
- 1 tablespoon lemon juice optional
Sauce
- 2 tablespoon butter
- 1 yellow onion diced (70g, small
- 2 garlic minced, cloves
- 1 tablespoon ginger grated (6g, fresh
- 1 tsp each garam masala
- 1 tsp each cumin
- 1 tsp each ground coriander
- ½ tsp each Turmeric
- ½ tsp each paprika
- ½ tsp each chili powder
- 1.5 cups passata sauce (360g)
- 1 tablespoon tomato puree
- ¾ teaspoon salt
- 1 cup heavy cream 240ml
- ¾ teaspoon erythritol optional, golden
- water to thin
Instructions
- Add the diced chicken to a large bowl with the chicken marinade ingredients and mix to combine. Leave to marinade for at least 15 minutes or ideally overnight, covered in the fridge.
- Heat 1 tablespoon of butter or oil in large non-stick frying pan. Fry the chicken for about 3 minutes per side, or until golden and almost cooked through. About 8 minutes in total. Remove from the pan.
- Add the remaining 1 tablespoon of butter to the pan and fry the onions for 3 minutes on a medium heat until golden. Add the garlic, ginger and spices and fry for 1 more minute until fragrant. Add the passata and tomato puree. Turn the heat down to a simmer and cook for a further 10 minutes or until thick.
- Add the cream and optional low carb sweeter. Put the chicken back in the pan and cook for about 5 minutes until the chicken is fully cooked through and warm.
Notes
- Marinate the chicken for at least 15 minutes; overnight is best for deeper flavor.
- Serve with cauliflower rice or keto naan for low-carb accompaniment.
- Fresh cilantro makes a good garnish to brighten the dish.
- Optional erythritol sweetens the sauce slightly to balance acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 385kcal | 19% |
| Total Carbohydrates | 9g | 3% |
| Protein | 32.3g | 65% |
| Fat | 24g | 37% |
| Saturated Fat | 13.5g | 68% |
| Fiber | 2.1g | 8% |
| Sugar | 5.1g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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