Easy Keto Chicken Tikka Masala Recipe

Get ready to enjoy the vibrant taste of Keto Chicken Tikka Masala, a creamy and flavorful dish that brings the essence of Indian cuisine right to your kitchen, all while keeping your carb intake in check. Let’s dive into how to make this mouth-watering dish that balances health and flavor perfectly.

Preparing the Chicken

Selecting the Chicken

For this recipe, you can choose either chicken breast or chicken thighs, whichever fits your preference. Both options work well; just ensure you use boneless pieces. You’ll need one kilogram of chicken, cut into bite-sized pieces for the best results.

First Step of Marination

To infuse the chicken with flavor, we begin with a two-step marination process:

Fresh Lime and Salt: Squeeze the juice from one large lime over the chicken pieces. Add salt to taste, which enhances the flavor.
Ginger-Garlic Paste: Make a paste using equal parts fresh ginger and garlic. You’ll need about two tablespoons. Making this paste fresh provides a superior flavor compared to store-bought versions.

Let the chicken marinate with these ingredients for at least 20 minutes at room temperature to allow the flavors to meld.

Second Step of Marination

Hung Yogurt: After the initial marination, add four tablespoons of hung yogurt or full-fat Greek yogurt. This will tenderize the chicken beautifully.
Spices: Introduce a symphony of spices—

1/4 teaspoon of turmeric powder
1/2 teaspoon of black pepper powder
1 teaspoon of garam masala powder
2 teaspoons of Kashmiri red chili powder (for color and mild heat)
1 tablespoon of dried fenugreek leaves (kasuri methi)

Mustard Oil: To give the chicken tikka its authentic flavor, add one tablespoon of mustard oil. If you don’t have it, any neutral cooking oil will suffice.

Coat the chicken pieces well with these ingredients and let the marinated chicken sit for at least an hour at room temperature. For deeper flavors, you can marinate it longer or even overnight in the refrigerator.

Cooking the Chicken Tikka

Using an Air Fryer

An air fryer offers a convenient and healthy way to cook the chicken tikka. Preheat your air fryer and lightly oil its basket to prevent sticking. Place the chicken pieces in the basket and cook them at 400 degrees Fahrenheit for 4-5 minutes. The chicken doesn’t need to be fully cooked at this stage since it will cook more in the gravy later. Don’t discard the drippings; they carry wonderful flavors that we’ll use in the gravy.

Alternative Methods

If you don’t have an air fryer, you can bake the chicken in a regular oven or pan-fry it. In a previous video, I’ve shown how to pan-fry chicken tikka, so there are no excuses not to try this recipe!

Preparing the Gravy

Ingredients for the Gravy

Tomato-Cashew Puree: Utilize large red tomatoes for the base of the gravy. Pureeing approximately 12 cashew nuts along with the tomatoes adds a rich creaminess.
Cooking Oil and Aromatics: Heat four tablespoons of cooking oil in a wide pan. The width of the pan assists in reducing the gravy faster. Add a 2-inch cinnamon stick and one medium onion, finely chopped. Sauté with some salt to speed up the cooking.

Building the Flavor

Onions and Ginger-Garlic Paste: Stir-fry the onions until they turn translucent, then add one tablespoon of fresh ginger-garlic paste. Continue to fry until the onions achieve a golden brown color.
Adding Spices: Lower the heat and introduce the spices:

1/4 teaspoon of cumin powder
1 teaspoon of coriander powder
3 teaspoons of Kashmiri red chili powder (this enhances color without making the gravy too spicy)

Integrating the Tomato-Cashew Puree

Pour the prepared tomato-cashew puree into the pan. The wide pan allows you to stir vigorously, which helps thicken the gravy. Using a lid as a shield can help prevent splattering. You’ll know the base is ready when the oil starts to separate and float on the surface.

Incorporating Chicken Drippings

Remember the drippings from the air fryer? Add them to the gravy to boost its flavor. Continue to simmer until oil surfaces again, indicating that the gravy is thickening and the flavors are concentrated.

Final Cooking Steps

Adding the Chicken Tikka

Gently stir the chicken tikka into the thick gravy. Ensure the chicken pieces stay moist by covering them after cooking. Fry the chicken tikka with the gravy over high heat for about five minutes.

Adjusting Consistency

Add approximately one cup of hot water to achieve the desired consistency. Simmer the gravy with the lid on for 2-5 minutes. This recipe demands patience, but the outcome will be worth it.

Final Seasoning

Balancing the Flavors: Check for salt and add any keto-friendly sweetener if the gravy tastes too tart.
Additional Spices: Add one teaspoon of garam masala powder and one tablespoon of dried fenugreek leaves (crushed between your palms for extra aroma).
Creaminess: Finish by stirring in a quarter cup of heavy cream. Simmer for another two minutes to let the cream integrate fully and thicken the gravy slightly.

Finishing Touches

Garnishing

To elevate the dish further, garnish with fresh coriander leaves. This adds a pop of color and freshness.

Adding Smoky Aroma

For an authentic restaurant touch, place burning charcoal pieces on a metal bowl in the curry. Add a bit of ghee or oil and cover the curry for 10-20 minutes. This will infuse a delightful smoky aroma into the gravy, enhancing the overall taste.

Resting Time

Allowing the curry to rest before serving thickens the gravy further and deepens the color.

Serving Suggestions

Enjoy your delicious Keto Chicken Tikka Masala with some keto-friendly naan or roti. This recipe truly delivers a rich, flavorful dish that aligns perfectly with your keto lifestyle. Don’t hesitate to comment and let us know how it turns out. Happy cooking!

Keto Chicken Tikka Masala

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Indulge in the comforting flavors of this Keto Chicken Tikka Masala, a rich and satisfying dish that's simple to prepare and perfect for any weeknight meal!

Ingredients

1 kilogram boneless, skinless chicken thighs
1/4 cup lemon juice
1/2 cup heavy cream
1/2 cup chicken broth
1 tablespoon garlic powder
1 tablespoon ginger powder
1 tablespoon fish sauce
Spices: cumin, paprika, coriander, salt, and pepper
Fresh herbs for garnish

Instructions

Start by dicing 1 kilogram of boneless, skinless chicken thighs and seasoning them with salt, pepper, garlic powder, and ginger powder. Use fish sauce for additional flavor.
Heat 1 tablespoon of oil in the Instant Pot using the sauté function. Add the seasoned chicken and brown it on all sides.
In a bowl, mix together 1/3 cup of lemon juice, 1/2 cup of heavy cream, and 1/2 cup of chicken broth. Stir in your choice of spices, including cumin, paprika, and coriander.
Pour the sauce over the chicken in the Instant Pot, making sure it’s well coated.
Secure the lid and cook on high pressure for 10 minutes. Allow for a natural pressure release afterward.
Stir in chopped fresh herbs and serve the chicken with the sauce over a bed of zoodles or cauliflower rice.

Nutrition Information:

Serving Size: per serving
Amount Per Serving:Calories: 450Total Fat: 30gSaturated Fat: 15gCholesterol: 110mgSodium: 850mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 40g