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.
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.