Keto Chicken Tikka Masala
This chicken tikka masala recipe delivers the rich, creamy flavors of classic chicken tikka masala while being keto, and in just 30 minutes. Pair it with cauliflower rice or keto naan for the wholesome keto meal.
Step by Step Video Instructions
Ingredient Notes
- Chicken Tikka: Pre-cooked chicken tikka adds smoky, spiced flavor to this dish. You can make it fresh using a keto-friendly marinade or use store-bought chicken tikka. Just make sure it has no added sugar or high-carb ingredients.
- Almond Paste: Traditionally cashew paste is used in chicken tiika masala however almonds are lower carb, making this recipe more keto-friendly.
- Whole Spices: Cumin seeds, bay leaves, cardamoms, and cloves create the aromatic base of the sauce. Toasting these in ghee brings out their natural oils and enhances the flavor.
- Ground Spices: Turmeric, coriander, red chili powder, and garam masala deliver the warmth and complexity of spices. Adjust the chili powder to suit your spice preference.
- Red Onions: Finely chopped red onions are sautéed until softened, creating a slightly sweet and flavorful base for the sauce. If red onions are available you can also use yellow onions.
- Ginger Garlic Paste: You can use store bought at make your own by blending equal parts fresh ginger and garlic into a smooth paste.
- Tomatoes: Canned tomatoes bring a tangy acidity to the sauce. Use unsweetened canned tomatoes to ensure the recipe stays keto-compliant.
- Ghee (Clarified Butter): Ghee adds richness and enhances the spices with its nutty, buttery flavor.
- Green Bell Peppers: These add a fresh, slightly sweet crunch to the dish, balancing the creamy sauce and spices. You can add them at the end like I did if you like them al dente or at the start if you prefer them softened.
- Heavy Cream: Heavy cream makes the sauce velvety smooth and indulgent while keeping it low-carb.
- Cilantro: Fresh cilantro is used as a garnish to brighten the dish and add a burst of freshness.
Expert Tips
Toast the Whole Spices: Fry the cumin seeds, cardamoms, bay leaves, and cloves in ghee over medium heat. This step releases their essential oils, creating a rich, aromatic base. Be careful not to burn them—just toast until fragrant.
Adjust the Spice Level: Customize the heat to your liking by adjusting the amount of red chili powder. For a milder flavor, reduce the chili or use Kashmiri chili powder, which adds vibrant color without excessive heat. For extra spice, increase the chili powder or use a hot chili powder like cayenne pepper.
Serve with Keto Sides: Pair this chicken tikka masala with keto-friendly sides like cauliflower rice, keto naan, or even zucchini noodles. These options complement the rich, creamy sauce while keeping the meal wholesome and low-carb.
Storage and Leftovers
Refrigerator: Allow the chicken tikka masala to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
Freezer: This dish freezes well. Place it in a freezer-safe container and store it for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. If the sauce has thickened, add a splash of water to restore its consistency. Alternatively, you can reheat in the microwave, covered, for 2 minutes, then in 30-60 second intervals, stirring in between to ensure even heating.
FAQs
Chicken thighs are the best choice for chicken tikka as they stay juicier during cooking and have more calories, making them ideal for a keto diet. However, you can also use chicken breasts if preferred, but they may be slightly less tender.
Yes, you can substitute the ghee with coconut oil and the heavy cream with coconut cream to make the recipe dairy-free. The sauce will still be rich and flavorful, with a slight coconut undertone.
Yes, you can use fresh tomatoes, but they should be peeled and seeded for the best texture. To do this, score the skin of the tomatoes with an “X,” then blanch them in boiling water for 30-60 seconds. Transfer them to an ice bath to cool, then peel off the skins. Cut them open and remove the seeds. Fresh tomatoes will take a little longer to cook down compared to canned tomatoes.
More Recipes You May Like:
- 3 Ingredient Keto Thai Curry
- Keto Beef Curry
- Keto Massaman Curry
- Keto Prawn Curry
- Keto Coconut Curry
- Keto Fish Moilee (South Indian Fish Curry)
Keto Chicken Tikka Masala
Ingredients
Almond Paste:
- 25 grams almonds
- 2 tbsp water
Whole Spices:
- 1 tsp cumin seeds
- 2 bay leaves
- 3 green cardamoms
- 1 black cardamom
- 3 cloves
Ground Spices:
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp garam masala powder
Main Ingredients:
- 300 grams Chicken Tikka use my recipe
- 60 grams red onions finely chopped
- 1 tsp ginger garlic paste
- 2 tbsp ghee or clarified butter
- 100 grams canned tomatoes
- 50 grams green bell peppers chopped
- 50 ml heavy cream
- cilantro for garnish
Instructions
Prepare Almond Paste:
- In a small blender, add almonds and water. Blend until you have a smooth paste. Set aside.
Cook Spices and Onion:
- Melt ghee in a large pan over medium heat.
- Add whole spices: cumin seeds, bay leaves, green cardamom, black cardamom, and cloves. Fry until aromatic.
- Add red onions and sauté until they have softened.
- Stir in the ginger garlic paste and cook for 1 minute.
Add Ground Spices and Tomatoes:
- Quickly mix in all ground spices: turmeric powder, coriander powder, red chili powder, and garam masala powder. Cook for 20 seconds.
- Incorporate the canned tomatoes and continue to simmer.
- Cover and cook for 10 minutes.
Combine Chicken and Final Ingredients:
- Add the green bell peppers and almond paste to the pan.
- Add the pre-cooked chicken tikka. Continue cooking until the chicken is thoroughly heated and the bell peppers have softened.
- Mix in the heavy cream and heat through until everything is well combined.
Serve:
- Garnish with freshly chopped cilantro.
- Serve immediately.
This is really good, and my coworkers from India agree! For the chicken tikka itself, I skipped the long marinade time and just cooked it in a sous vide (Joule) at 167F for 45 minutes. I suspect the heavy cream we get here in the US is thinner than the heavy cream you have over there, so I used Devonshire cream instead, which seemed to work okay. I used roasted almond butter (freshly ground), but I’ll try it with raw almonds next time! Thanks for all the amazing recipes you do!
When does the almond paste go in? I can’t seem to find it in the method
Goes in towards the end.
When do you add the almond paste?
Towards the end.
but when do you add the almond paste? it isn’t in the video!
It’s there and I’ve added it to the recipe info as well now 🙂
Chicken goes on when?
It goes in just after the almond paste.
How much water do you add?
I kind of eyeball it. Just to make sure I get the consistency I want.
Hi Sahil,
I want to preface this by saying that this was delicious! The chicken tikka recipe? OFF THE HOOK.
Ok, that said, I tripled the recipe because I had a lot of thighs in the freezer that I wanted to use up. The widget that allows you to change the number of servings doesn’t change the amount of seasoning, so I tripled the spices, thinking that was a legit thing.
Turns out it might not be. My CTM was delicious but WAY spicy. Was that mostly due to the chili powder, or are there other spices that also contribute to the heat? The seasoning was really good, even if I screwed it up, so I wonder if, when I make this next time and I increase the spices manually if I should just cut back on the spice. Could you please let me know?
Thank you SO much for sharing your amazing recipes!
Regards,
Linda
Hi again,
In the video, you say a teaspoon of ginger garlic paste but in the recipe, it says 1 tbsp. Which is correct?
Thanks,
Linda
hey it’s teaspoon. I’ve just corrected the recipe. Thanks for pointing that out.
Meant to say cut back on the chili pepper.
Hi
I am really confused how this is keto?
The macros just don’t make sense
What part is confusing you? And what part of the macros don’t make sense? It’s very clearly 719 calories for 1/2 the dish which has 7g net carbs. Keto is simply a state of ketosis. So there is no reason this will not keep you in that state unless you are eating other things and going over your own daily macro allowance. If you are worried about the high protein it’s simply up to you to add more fat to your meal either by fats over the top, smaller portion of this dish, a fat bomb for dessert, a bulletproof coffee later in the day. That’s your call. So if you have any more specific queries let me know.
Hey 🙂 can this be frozen?
yes