There’s something undeniably magical about the bold, creamy flavors of Chicken Tikka Masala—and guess what? You don’t have to give it up just because you’re on keto!
This keto-friendly version is all about tender, marinated chicken simmered in a velvety, spice-filled tomato cream sauce that’s perfectly balanced with tangy yogurt and fragrant garam masala.
I first whipped up this dish after a craving for my favorite Indian takeout hit me hard. But instead of dialing for delivery, I decided to recreate it at home with a keto twist. The result? A restaurant-quality meal that’s low in carbs and full of flavor!
The marinated chicken is juicy and packed with spices, while the sauce is rich, slightly tangy, and perfectly spiced without being overwhelming.
This dish is proof that you don’t have to sacrifice flavor when going low-carb—it’s all about finding that perfect balance of bold ingredients and creamy textures.
What’s so Special About This Dish?
- Unforgettable flavors: The combination of spices, cream, and tomato creates a sauce that’s both bold and comforting.
- Tender, juicy chicken: The yogurt marinade ensures the chicken is perfectly tender and flavorful.
- Keto-approved: With low-carb ingredients, this dish fits seamlessly into your keto lifestyle.
- Restaurant-quality at home: It tastes just like your favorite takeout but is made fresh in your own kitchen.
- Customizable heat: Adjust the spice level to suit your preferences, whether you like it mild or extra spicy.
Keto Chicken Tikka Masala Recipe
Equipment
- Large mixing bowl
- Non-stick frying pan
- Wooden spoon or spatula
- Knife
- Cutting board
Ingredients
- 5 skinless chicken breasts diced into 2cm cubes
- ½ cup plain yogurt
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated 6g
- 2 teaspoon garam masala
- 1 tsp each cumin paprika
- ¾ teaspoon salt
- 1 tablespoon lemon juice optional
Sauce
- 2 tablespoon butter
- 1 small yellow onion diced 70g
- 2 garlic cloves minced
- 1 tablespoon fresh ginger grated 6g
- 1 tsp each garam masala cumin, ground coriander
- ½ tsp each turmeric paprika, chili powder
- 1.5 cups passata sauce 360g
- 1 tablespoon tomato puree
- ¾ teaspoon salt
- 1 cup heavy cream 240ml
- ¾ teaspoon golden erythritol optional
- water to thin
Instructions
- Mix diced chicken with marinade ingredients in a bowl. Cover and refrigerate for at least 15 minutes or overnight.
- Heat 1 tablespoon of butter in a frying pan and cook the chicken for 8 minutes, flipping halfway. Remove from the pan.
- Add remaining butter to the pan, sauté onions for 3 minutes, then add garlic, ginger, and spices. Cook for 1 more minute.
- Stir in passata and tomato puree. Simmer on low heat for 10 minutes until thickened.
- Add heavy cream and optional sweetener. Return chicken to the pan and cook for 5 minutes until heated through.
- Serve warm with your choice of low-carb sides.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 385kcal |
| Carbohydrates | 9g |
| Fibre | 2g |
| Fat | 24g |
| Protein | 32.3g |
| Sugar | 5g |
Try More Keto Chicken Recipes!
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
