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A bowl of creamy orange Keto Chicken Tikka Masala garnished with fresh cilantro
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Keto Chicken Tikka Masala

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 485kcal

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.