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Close-up shot of the finished butter chicken in the black frying pan, coated in the creamy sauce and garnished with fresh cilantro. The dish sits on the white marble cooktop, ready to be served.

Keto Chicken Tikka Masala Recipe

This Keto Chicken Tikka Masala offers tender marinated chicken in a creamy, spiced tomato sauce. Perfectly rich, flavorful, and low-carb, it’s a comforting meal that’s easy to make at home!
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Prep Time 5 minutes
Cook Time 25 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Indian-Inspired
Calories: 385
Ingredients Equipment Method

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

Equipment

  • Large mixing bowl
  • Non-stick frying pan
  • Wooden spoon or spatula
  • Knife
  • Cutting board

Method
 

  1. Mix diced chicken with marinade ingredients in a bowl. Cover and refrigerate for at least 15 minutes or overnight.
    Close-up shot of diced chicken breasts being mixed with plain yogurt, minced garlic, grated ginger, garam masala, cumin, paprika, salt, and a splash of lemon juice in a glass bowl. The bowl sits on the white marble cooktop, ready to be covered and refrigerated.
  2. Heat 1 tablespoon of butter in a frying pan and cook the chicken for 8 minutes, flipping halfway. Remove from the pan.
    Close-up shot of marinated chicken cubes sizzling in a black frying pan over the white marble cooktop. The chicken is slightly golden, being flipped with a spatula
  3. Add remaining butter to the pan, sauté onions for 3 minutes, then add garlic, ginger, and spices. Cook for 1 more minute.
    Close-up shot of diced onions sautéing in melted butter in the black frying pan over the white marble cooktop. Minced garlic, grated ginger, and vibrant spices are sprinkled on top, ready to be stirred.
  4. Stir in passata and tomato puree. Simmer on low heat for 10 minutes until thickened.
    Close-up shot of passata sauce and tomato puree simmering in the black frying pan over the white marble cooktop. The mixture is rich and thick, with steam rising as it reduces
  5. Add heavy cream and optional sweetener. Return chicken to the pan and cook for 5 minutes until heated through.
    Close-up shot of the finished butter chicken in the black frying pan, coated in the creamy sauce and garnished with fresh cilantro. The dish sits on the white marble cooktop, ready to be served.
  6. Serve warm with your choice of low-carb sides.