A couple of weeks ago I made a Keto Chicken Tikka and the idea was to follow it up with a Chicken Tikka Masala, a keto one of course. So today we cook up this delicious keto curry aka the chicken tikka masala. It’s a pretty heavy on the calories. I had never actually eaten the UK style of tikka masala and I went through a number of recipes and videos to see what the fuss was all about. In my recipe I used green peppers but skipped any full onions or other coloured peppers to keep the carbs on the lower side. I also decided to substitute the cashew paste with almonds since cashews are quite high in carbs. Anyway enough jibber jabber, enjoy!
Combining chicken tikka with the gravy
What you have to do when it comes ot counting macros for this recipe is club it along with our Keto Chicken Tikka recipe. I have made a separate recipe on MFP for just the gravy. So it’s a pretty big portion as I divided it into two servings, however you can always break it up into 4. I have to say I found this dish to be really tasty and our Keto naan will be the perfect accompaniment for this Tikka masala. If you are a vegetarian you can substitute the chicken with Paneer. Funny thing though is I don’t think anyone ever makes tikka masala with meats other than chicken. I’ve heard of Fish Tikka but never a fish tikka masala.
Nutrition Info per serving (tikka and sauce combined)
Net Carbs: 7g
This recipe makes 2 servings.
For the ‘gravy’ or ‘masala’, Get this recipe on myfitnesspal.
For the Chicken Tikka, Get this recipe on myfitnesspal.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.
squeakJanuary 31, 2018 at 9:12 pm
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!
JacquiApril 18, 2018 at 11:22 am
When does the almond paste go in? I can’t seem to find it in the method
Sahil MakhijaApril 18, 2018 at 2:09 pm
Goes in towards the end.
Chris WalkerApril 20, 2018 at 7:36 am
When do you add the almond paste?
Sahil MakhijaApril 21, 2018 at 4:11 am
Towards the end.
meechuMay 1, 2018 at 8:41 pm
but when do you add the almond paste? it isn’t in the video!
Sahil MakhijaMay 2, 2018 at 4:26 am
It’s there and I’ve added it to the recipe info as well now 🙂
BillDecember 7, 2018 at 7:04 pm
Chicken goes on when?
Sahil MakhijaDecember 8, 2018 at 2:55 am
It goes in just after the almond paste.
Martin WhiteJanuary 19, 2019 at 3:20 am
How much water do you add?
Sahil MakhijaJanuary 20, 2019 at 4:05 am
I kind of eyeball it. Just to make sure I get the consistency I want.
LindaAugust 28, 2019 at 6:55 pm
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!
lindaNovember 16, 2019 at 1:56 pm
In the video, you say a teaspoon of ginger garlic paste but in the recipe, it says 1 tbsp. Which is correct?
Sahil MakhijaNovember 17, 2019 at 2:36 am
hey it’s teaspoon. I’ve just corrected the recipe. Thanks for pointing that out.
LindaAugust 28, 2019 at 6:56 pm
Meant to say cut back on the chili pepper.
ShinSeptember 14, 2019 at 10:53 am
I am really confused how this is keto?
The macros just don’t make sense
Sahil MakhijaSeptember 14, 2019 at 11:41 am
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.
EllaOctober 15, 2019 at 8:21 pm
Hey 🙂 can this be frozen?
Sahil MakhijaOctober 16, 2019 at 3:41 am