Keto Chicken Tikka masala recipe
This is keto / low carb version of tikka masala that taste great in lettuce wraps, with cauliflower rice, keto roti or even great with any veggie salad.
Servings 2 servings
Ingredients
- 1 pound (450 grams ) boneless and skinless chicken thigh, cut in ¾ cubes (you can use chicken breast too but thigh has more fat)
- 2 tablespoon Chicken Tikka Spice Mix
- 2 tablespoon yogurt (1g carb)
- ½ tablespoon garlic minced or paste (1g carb)
- 1 tablespoon ginger minced or paste (1g carb)
- 1½ tablespoon tomato paste (3g carb)
- 2 tablespoon butter
- ⅓ cup heavy cream (2g carb)
- 1 tablespoon dried fenugreek leaves (optional)
- 2-3 tablespoon cilantro leaves
Instructions
- Keep a piece of charcoal to heat in open flame from stove, so charcoal is red hot when we finish marinating chicken. (This smoking step is optional.)
Marinate Chicken
- Take chicken, tikka masala, tomato paste, ginger, garlic and yogurt in a large bowl, mix well.
Smoke Chicken
- Keep a piece of foil on the chicken and place a red hot coal over it. Drizzle a few drops of oil over the chicken and cover it tightly with a heavy lid. Make sure the smoke doesn't escape the bowl. Leave the chicken covered for 20 minutes at least.
Cook Chicken
- Now, heat butter in a pan and add marinated chicken, cream and ¼ cup water. Cover the pot and cook on medium heat for 15 minutes.
- When chicken is cooked, add fenugreek leaves and simmer for few minutes until a little layer oil rises on top of curry.
- Simmer the chicken until desired consistency is reached. Garnish with cilantro and serve with keto rice or naan.
Notes
Serving suggestion:
Serve this tikka masala in lettuce wrap with stir fry zucchini, and cream cheese.
*You can substitute zucchini with bottle gourd.