Sometimes you just need something warm and creamy. This Keto Chicken Tikka Masala hits all those comfort notes. It is a rich, low-carb meal for your family. You can skip the expensive takeout tonight.
Why This One Works
This recipe is a winner because it feels like a treat. It is perfect for chilly fall evenings when you crave spice. You get all the flavor without the hidden sugars. It is truly restaurant-quality at home. Your kitchen will smell absolutely amazing.
Simple Cooking Steps
Making this dish is simpler than you think. You start with a quick yogurt marinade. Then, you sear the chicken until it is golden. The sauce comes together in one pan. Even if you are a beginner, you can do this. It is mostly hands-off once the simmering starts.
What You Need
Most of these items are already in your spice cabinet. Fresh ginger and garlic make a big difference here.
- 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 0.5 cup full-fat Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp Kashmiri red chili powder
- 1 tsp kosher salt
- 2 tbsp ghee
- 0.5 cup yellow onion, finely minced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup canned tomato puree (no sugar added)
- 1 tbsp ground coriander
- 0.5 tsp cayenne pepper
- 1 cup heavy whipping cream
- 0.25 cup fresh cilantro, chopped
Step-by-Step
- In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, turmeric, cumin, chili powder, and salt.
- Submerge chicken pieces in the marinade, coat thoroughly, and refrigerate for 30 to 60 minutes.
- Heat 1 tablespoon of ghee in a large skillet over medium-high heat and sear chicken in batches until browned and fully cooked; remove and set aside.
- Add the remaining ghee to the skillet and sauté the minced onion until translucent and lightly browned.
- Incorporate the grated ginger and minced garlic, sautéing for 60 seconds until aromatic.
- Pour in the tomato puree, ground coriander, cayenne pepper, and the remaining teaspoon of garam masala; simmer for 10 minutes over medium-low heat.
- Reduce heat to low and slowly whisk in the heavy whipping cream until the sauce is smooth and emulsified.
- Return the cooked chicken and any accumulated juices to the pan, simmering for 5 minutes to thicken the sauce.
- Adjust seasoning with salt as needed and garnish with fresh chopped cilantro before serving.
Best Ways to Enjoy It
Serve this warm over cauliflower rice. It also pairs well with a fresh cucumber salad. Add a dollop of extra yogurt if you like. This is a great comfort food option for a cozy night. Set the table and enjoy a quiet meal.
Keep It Fresh
Store leftovers in an airtight container. It stays fresh in the fridge for three days. You can also freeze it for up to two months. Reheat gently on the stove over low heat. Add a splash of water if the sauce is too thick. This makes meal prep a breeze.
Pro Tips
- Don’t skip the marinating time for the best flavor.
- Avoid overcrowding the pan when searing the chicken.
- Use full-fat yogurt for the creamiest texture.
- Prep the ginger-garlic paste ahead of time to save minutes.
- For a winter feast, serve with low-carb garlic “naan.”
- Garnish with extra cilantro for a fresh pop of color.
- Always whisk the cream in slowly to avoid curdling.
Easy Flavor Ideas
- Swap chicken for paneer for a vegetarian version.
- Use coconut cream instead of heavy cream for dairy-free.
- Add extra cayenne pepper if you like more heat.
- Toss in some spinach for a nutrient boost.
Quick Answers
Can I make it ahead?
Yes, you can make this a day early. The spices actually taste better the next day. Just reheat it slowly on the stove.
Is it too spicy for kids?
This version is quite mild. You can leave out the cayenne for sensitive palates. Most kids love the creamy tomato sauce.
How do I know when it’s done?
The chicken should be tender and opaque. The sauce will look thick and glossy. It should coat the back of a spoon.
I hope this warm meal brings comfort to your home. It is one of my favorite ways to stay on track. Give it a try this week!
— Alex
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 0.5 cup full -fat Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger -garlic paste
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp Kashmiri red chili powder
- 1 tsp kosher salt
- 2 tbsp ghe e
- 0.5 cup yellow onion, finely minced
- 3 cloves garlic , minced
- 1 tbsp fresh ginger, grated
- 1 cup canned tomato puree (no sugar added)
- 1 tbsp ground coriander
- 0.5 tsp cayenne pepper
- 1 cup heavy whipping cream
- 0.25 cup fresh cilantro, chopped
Instructions
- In a large bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, turmeric, cumin, chili powder, and salt.
- Submerge chicken pieces in the marinade, coat thoroughly, and refrigerate for 30 to 60 minutes.
- Heat 1 tablespoon of ghee in a large skillet over medium-high heat and sear chicken in batches until browned and fully cooked; remove and set aside.
- Add the remaining ghee to the skillet and sauté the minced onion until translucent and lightly browned.
- Incorporate the grated ginger and minced garlic, sautéing for 60 seconds until aromatic.
- Pour in the tomato puree, ground coriander, cayenne pepper, and the remaining teaspoon of garam masala; simmer for 10 minutes over medium-low heat.
- Reduce heat to low and slowly whisk in the heavy whipping cream until the sauce is smooth and emulsified.
- Return the cooked chicken and any accumulated juices to the pan, simmering for 5 minutes to thicken the sauce.
- Adjust seasoning with salt as needed and garnish with fresh chopped cilantro before serving.
