Keto Chicken Tikka Masala

An easy Indian dinner

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Prep Time: 10 minutes Cooking Time: 1 hour Total Time: 1 hour 10 Minutes Difficulty Level: Easy Recipe Makes 2 Servings

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Thick Brush Stroke

Step 1: 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.

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Thick Brush Stroke

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.

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Step 2:

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 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.

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Step 3:

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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.

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Step 4:

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Serve: Transfer the dish to a serving plate and garnish with chopped parsley. Serve hot, and enjoy the Indian-inspired tikka masala.

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