Keto chicken tikka masala

Take in or fake out - call it what you wish! This is my version of the Indian curry favourite.... keto chicken tikka masala! Packed with flavour and cosy comfort food at its best. Enjoy with a side of cauliflower rice or a fluffy keto naan bread.

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Marinating 15 minutes mins

Total Time 45 minutes mins

Servings 6

Calories 385 kcal

Ingredients

  • ▢ 5 skinless chicken breasts 750g, diced into 2cm cubes
  • ▢ ½ cup plain yogurt 120g
  • ▢ 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

  • Add the diced chicken to a large bowl with the chicken marinade ingredients and mix to combine. Leave to marinade for at least 15 minutes or ideally overnight, covered in the fridge.

  • Heat 1 tablespoon of butter or oil in large non-stick frying pan. Fry the chicken for about 3 minutes per side, or until golden and almost cooked through. About 8 minutes in total. Remove from the pan.

  • Add the remaining 1 tablespoon of butter to the pan and fry the onions for 3 minutes on a medium heat until golden. Add the garlic, ginger and spices and fry for 1 more minute until fragrant. Add the passata and tomato puree. Turn the heat down to a simmer and cook for a further 10 minutes or until thick.

  • Add the cream and optional low carb sweeter. Put the chicken back in the pan and cook for about 5 minutes until the chicken is fully cooked through and warm.

Notes

Net carbs: 7g per portion. Makes 6 portions of 1 cup each.  Serve with fresh coriander / cilantro and cauliflower rice or Keto Naan.

Nutrition

Serving: 1cupCalories: 385kcalTotal Carbohydrates: 9gProtein: 32.3gFat: 24gSaturated Fat: 13.5gFiber: 2.1gSugar: 5.1g

Comments

    1. Lynn

      June 12, 2025 at 10:22 pm

      The only recipe I use from my Keto days!

    2. Fizz

      April 21, 2025 at 9:28 am

      This looks amazing
      Wondering if I can make this with Greek
      Yogurt to help increase the protein content?

      Reply

      • Katrin Nürnberger

        Sure, that would work just as well.

    3. Victoria Nicholas

      February 15, 2025 at 6:21 pm

      Goodness me, we love this recipe, it's better than restaurant quality and my husband, who is the cook in my family, says it easy to make! He froze me a portion to have whilst he was working and it was still just as nice, so this is one I hope he'll be cooking much more often.

    For the rest of this article please go to source link below.

    REGISTER NOW
    By Katrin Nürnberger

    Hello and nice to meet you! I'm Katrin Nürnberger and I have been living a low carb lifestyle for over a decade.

    I am the founder of Sugar Free Londoner and I create healthy sugar free recipes using natural ingredients which I share on this blog. I test, eat and love every dish you'll find on the website.

    I have also published seven e-cookbooks and 2 meal plans to help readers stay on track with a low carb and keto diet.

    From keto granola and almond flour bread to keto banana bread and sugar free ice cream, I will show you how to make delicious healthy low carb versions of your food favourites.

    About Katrin

    I grew up in Hamburg, Germany. In my early twenties, I moved to London, UK, and this is where I have lived ever since. My husband Kelvin and I have raised our two children here and if you were to ask me where I am from, I'd tell you I am a Londoner.

    I am passionate about eating wholesome, healthy, homemade food. I get super excited about the combination of herbs and spices in a dish or the ideal balance of flavours or textures. I could talk about food for hours (and therefore have my absolute dream job!)

    You can find more information on my professional history and experience with food and cooking further down in this post.

    Why I Started Sugar Free Londoner

    Eleven years ago, I had ongoing issues with internal inflammation and ended up doing a sugar detox to re-set my system.

    I quit sugar completely, as well as all processed foods and refined carbohydrates.

    Within a week, my flare-ups disappeared! On top of being pain-free, I felt more energetic, more positive and my skin looked better. I even lost some weight.

    Turning my health around with this one simple hack was a life-changing experience. I have been following a low carb diet ever since.

    On Sugar Free Londoner, I share all the recipes that give me pleasure and keep me healthy at the same time.

    (Source: sugarfreelondoner.com; May 5, 2021; https://tinyurl.com/2x5utffn)
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