Experience a delightful twist on the timeless favorite, and try our new Keto Chicken Tikka Masala. This recipe takes all the beloved flavors of the classic dish and gives it a low-carb makeover, perfect for those following a ketogenic lifestyle. Get ready to savor the essence of this beloved Indian-inspired dish while staying true to your keto goals.
Jump to:
- Preparation and cooking overview
- Chef's note
- Ingredients for this keto chicken tikka masala recipe
- For the marinade
- Cooking ingredients
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Chicken Tikka Masala: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with chicken Tikka Masala?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
- 📖 Recipe
Preparation and cooking overview
Whipping up this mouthwatering Keto Chicken Tikka Masala couldn't be easier! Just gather up those spices, toss 'em together with our crispy cubes of fried chicken, and let the magic happen on the stove. In a mere half an hour (not counting the marinating time), you'll be savoring a restaurant-worthy feast right in the comfort of your very own kitchen.
Chef's note
Remember, going keto doesn't mean bidding farewell to tasty foods. You can enjoy this chicken tikka masala recipe to the fullest, even if you want a meatless option. Substitute the cutlets with paneer chunks — a soft cheese with low carbs and healthy fats. It absorbs the flavors and makes an excellent keto substitute. But hey, here's a little heads up: this beauty takes less time to cook than your average chicken.
Ingredients for this keto chicken tikka masala recipe
Given the fame of Indian cuisine, it will probably come as little surprise that the recipe requires a long list of ingredients, especially spices. Here's exactly what we need!
For the marinade
Cooking ingredients
Ingredient substitutions
No worries if you want to switch things up with different ingredients or if you forgot to grab something from the store (we won't tell anyone, pinky promise!). Feel free to get creative and use whatever you have on hand.
Additional ingredients
And, hey! You can channel your creativity. Play around with the recipe by adding a few of your favorite keto-friendly ingredients.
Cooking tools required
To make this Keto Chicken Tikka Masala recipe, you'll need the following tools:
Tools substitute options
Don't have the exact same tools in your kitchen? Well, we can easily swap them with what's already available.
How to make Keto Chicken Tikka Masala: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure: Gather the ingredients, and measure them with measuring cups and spoons for accurate results.
- Prepare the ingredients: Mince ginger and garlic cloves, chop tomatoes and onions, and dice the boneless chicken thighs into cubes.
- Heat the pan: preheat the cast-iron pan over high heat on the stovetop.
Cooking instructions
- Prepare the marinade: Mix the minced garlic, grated ginger, turmeric powder, Kashmir chili powder, garam masala, yogurt, lemon juice, and olive oil in a large bowl. Add the chicken cubes and stir to coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- Fry the chicken: Preheat a cast iron pan over high heat. Add the marinated chicken cubes to the pan and cook for 6-8 minutes, occasionally stirring, until golden brown on all sides. Remove from the pan and set aside.
- Make the tikka masala sauce: In the same pan, heat the olive oil. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Drop in the butter and the chopped tomatoes along with the remaining ingredients. Then, add cashew nuts and the apple cider vinegar and cook for 1-2 minutes. Bring the mixture to a boil and then reduce the heat to low. After the cashew nuts are tender, transfer the mixture into the beaker and blend until completely smooth.
- Assemble: Return the mixture to the pan, add the cream and the cooked chicken pieces, and stir well to combine them. Let the chicken simmer for 5-7 minutes until cooked through.
- Serve: Transfer the dish to a serving plate and garnish with chopped parsley. Serve hot, and enjoy!
Chef's pro tip
Let's talk spice level! If you're not exactly sure how much heat you can handle, no worries! We've got you covered. Start off with a little sprinkle of Kashmiri chili powder and garam masala powder, and then give it a taste. If you're craving more kick, go ahead and add a bit more. It's all about finding that perfect balance that suits your taste buds.
What to serve with chicken Tikka Masala?
If you're unsure about what to pair it with or need some inspiration, don't worry, we've got you covered!
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
You don't want to make a last-minute trip to the grocery or cut your ingredients when the pan is already heated. To prevent that, you can prepare before and enjoy cooking.
Storage and reheating instructions
Refrigerate any leftover chicken tikka masala in an airtight container for 3-4 days. Make sure it is cooled down to from temperature before storing.
For reheating on the stovetop, pour the tikka masala into a saucepan. And stir occasionally over medium heat until heated through.
If you use a microwave, place the leftovers in a microwave-safe plate and heat it for 1-2 minutes, stirring occasionally.
Recipe wrap-up and conclusion
Get ready to unleash your inner culinary virtuoso with this simple yet sensational Keto Chicken Tikka Masala recipe. Even if you're a novice in the kitchen, fear not! Our step-by-step instructions are designed to guide you seamlessly through the process, transforming you into a confident cook. With each chop, stir, and simmer, you'll feel a surge of pride as you create a masterpiece that will captivate your guests and leave them craving more.
From the aromatic blend of spices to the tender, flavorful chicken enveloped in a creamy tomato sauce, every bite is a celebration of vibrant Indian-inspired flavors. With just a few tweaks, we've given this classic dish a keto-friendly twist, so you can indulge in its scrumptiousness while staying true to your healthy lifestyle.
Frequently asked questions
Yes, this healthy chicken tikka masala recipe is gluten-free.
For the best flavor, marinating the chicken overnight for up to 24 hours is recommended. However, if you're short on time, marinating for 15-20 minutes will still infuse some flavor into the chicken.
While bone-in chicken thighs can be used, the cooking time must be adjusted slightly to ensure the chicken is cooked through. Cook it for some extra minutes on each side.
Almonds or macadamia nuts can be suitable substitutes for cashews in this recipe, providing a similar creamy texture and nutty flavor.
Substitute it with coconut cream. It adds richness and a subtle coconut flavor to the dish, providing a dairy-free alternative.
Absolutely! If you prefer it milder, reduce the quantity of garam masala or Kashmir powder. For a spicier kick, you can increase the amount of these spices or even add a dash of cayenne pepper or black pepper powder.
📖 Recipe
Keto Chicken Tikka Masala
Ingredients
For the marinade
- 3 garlic cloves
- 1 tablespoon fresh ginger
- ¼ tablespoon turmeric powder
- ½ tablespoon Kashmir chili powder
- 1 tablespoon garam masala
- 1 cup plain yogurt
- ½ lemon freshly squeezed
- 3 tablespoon olive oil
- ¼ tablespoon salt
For the chicken tikka masala
- 1 lb chicken thighs (boneless chicken thighs, cubed)
- 3 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoon cashew nuts
- ⅓ cup heavy cream
- 1 cup tomato puree
- 1 medium tomato chopped
- 1 medium onion chopped
- 1 tablespoon apple cider vinegar
- ¼ cup water
- 1 teaspoon garam masala
- ½ teaspoon salt
- 1 tablespoon ginger
- 2 garlic cloves minced
Instructions
- Prepare the marinade: Mix the minced garlic, grated ginger, turmeric powder, Kashmir chili powder, garam masala, yogurt, lemon juice, and olive oil in a large bowl. Add the chicken cubes and stir to coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- Fry the chicken: Preheat a cast iron pan over high heat. Add the marinated chicken cubes to the pan and cook for 6-8 minutes, occasionally stirring, until golden brown on all sides. Remove from the pan and set aside.
- Make the tikka masala sauce: In the same pan, heat the olive oil. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Drop in the butter and the chopped tomatoes along with the remaining ingredients. Then, add cashew nuts and the apple cider vinegar and cook for 1-2 minutes. Bring the mixture to a boil and then reduce the heat to low. After the cashew nuts are tender, transfer the mixture into the beaker and blend until completely smooth.
- Assemble: Return the mixture to the pan, add the cream and the cooked chicken pieces, and stir well to combine them. Let the chicken simmer for 5-7 minutes until cooked through.
- Serve: Transfer the dish to a serving plate and garnish with chopped parsley. Serve hot, and enjoy!
Video
Nutrition
Nutritional values are estimates only and do not include carbs from sugar alcohols.
📖 Recipe
Keto Chicken Tikka Masala
Ingredients
For the marinade
- 3 garlic cloves
- 1 tablespoon fresh ginger
- ¼ tablespoon turmeric powder
- ½ tablespoon Kashmir chili powder
- 1 tablespoon garam masala
- 1 cup plain yogurt
- ½ lemon freshly squeezed
- 3 tablespoon olive oil
- ¼ tablespoon salt
For the chicken tikka masala
- 1 lb chicken thighs (boneless chicken thighs, cubed)
- 3 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoon cashew nuts
- ⅓ cup heavy cream
- 1 cup tomato puree
- 1 medium tomato chopped
- 1 medium onion chopped
- 1 tablespoon apple cider vinegar
- ¼ cup water
- 1 teaspoon garam masala
- ½ teaspoon salt
- 1 tablespoon ginger
- 2 garlic cloves minced
Instructions
- Prepare the marinade: Mix the minced garlic, grated ginger, turmeric powder, Kashmir chili powder, garam masala, yogurt, lemon juice, and olive oil in a large bowl. Add the chicken cubes and stir to coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- Fry the chicken: Preheat a cast iron pan over high heat. Add the marinated chicken cubes to the pan and cook for 6-8 minutes, occasionally stirring, until golden brown on all sides. Remove from the pan and set aside.
- Make the tikka masala sauce: In the same pan, heat the olive oil. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Drop in the butter and the chopped tomatoes along with the remaining ingredients. Then, add cashew nuts and the apple cider vinegar and cook for 1-2 minutes. Bring the mixture to a boil and then reduce the heat to low. After the cashew nuts are tender, transfer the mixture into the beaker and blend until completely smooth.
- Assemble: Return the mixture to the pan, add the cream and the cooked chicken pieces, and stir well to combine them. Let the chicken simmer for 5-7 minutes until cooked through.
- Serve: Transfer the dish to a serving plate and garnish with chopped parsley. Serve hot, and enjoy!
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