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Keto Chicken Tikka Masala Recipe

Marinate diced chicken with ingredients for 15 minutes or overnight. Cook chicken in butter for 3 minutes per side. Sauté onions, garlic, ginger, and spices. Add the passata and tomato puree; simmer for 10 minutes. Stir in cream, sweetener, and cooked chicken. Cook until done.
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Prep Time 5 minutes
Cook Time 25 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 385 kcal

Equipment

  • Non-stick frying pan
  • Large bowl
  • Knife and cutting board
  • Wooden spoon or spatula
  • Measuring spoons

Ingredients
  

Sauce

  • 1 tbsp fresh ginger grated
  • ¾ tsp golden erythritol optional
  • 1 cup heavy cream
  • water to thin
  • ¾ tsp salt
  • 1 small yellow onion diced
  • 2 tbsp butter
  • 1 tbsp tomato puree
  • 1½ cups passata sauce
  • 1 tsp each garam masala, cumin, ground coriander
  • ½ tsp each turmeric, paprika, chili powder
  • 2 garlic cloves minced

Chicken

  • 1 tbsp fresh ginger grated
  • ½ cup plain yogurt
  • 5 skinless chicken breasts
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • ¾ tsp salt
  • 1 tsp each cumin, paprika
  • 3 garlic cloves minced

Instructions
 

  • Combine diced chicken with marinade ingredients and mix.
  • Marinate for at least 15 minutes or overnight in the fridge.
  • Heat 1 tablespoon of butter/oil in a large frying pan.
  • Fry chicken for 3 minutes per side, about 8 minutes total.
  • Remove chicken from the pan.
  • Add 1 tablespoon butter to the pan and sauté onions for 3 minutes until golden.
  • Stir in garlic, ginger, and spices; cook for 1 minute until fragrant.
  • Add passata and tomato puree.
  • Simmer for 10 minutes until thickened.
  • Stir in cream and optional sweetener.
  • Add chicken back into the pan and cook for 5 minutes until fully cooked and warm.

Notes

  • Adjust the sweetness with a low-carb sweetener to taste.
  • Use full-fat cream for a rich and creamy sauce.