Enjoy the rich flavors of traditional Chicken Tikka Masala without compromising your keto lifestyle. This recipe features tender marinated chicken cooked in a creamy tomato-based sauce infused with aromatic spices.
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces. 1 cup full-fat Greek yogurt. 2 tablespoons lemon juice. 2 teaspoons ground cumin. 2 teaspoons paprika. 1 teaspoon ground turmeric. 1 teaspoon ground coriander. 1 teaspoon chili powder. 1 teaspoon minced garlic. 1 teaspoon minced ginger. Salt to taste. 1 tablespoon ghee or coconut oil. 1 small onion, finely chopped. 1 cup canned crushed tomatoes. 1/2 cup heavy cream. Fresh cilantro leaves for garnish.
Instructions: In a bowl, mix together yogurt, lemon juice, cumin, paprika, turmeric, coriander, chili powder, minced garlic, minced ginger, and salt. Add the chicken pieces to the marinade, making sure they're well coated. Cover and refrigerate for at least 1 hour, or preferably overnight. Preheat the oven to 400F 200C. Thread the marinated chicken onto skewers and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and slightly charred. While the chicken is baking, heat ghee or coconut oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the crushed tomatoes and cook for 5 minutes, allowing the flavors to meld. Add the heavy cream, stirring constantly, and simmer for another 5 minutes until the sauce thickens. Once the chicken is done, remove it from the oven and carefully slide the chicken off the skewers into the sauce. Stir to coat the chicken pieces with the sauce. Garnish with fresh cilantro leaves before serving. Serve hot with cauliflower rice or keto-friendly naan bread.
Prep Time: 70 minutes
Cook Time: 35 minutes
Sound Solar
