Keto chicken tikka masala are small boneless pieces of chicken marinated in spices and yogurt and baked then cooked in a creamy curry. This is one of my favorite dishes and goes great with cauliflower rice or my keto garlic naan. The history of this dish is interesting and controversial. There is no doubt chicken tikka originated in India, but many sources say that chicken tikka masala originated in Scotland. Where ever it originated it is delicious. The dish is inherently keto friendly, but I used ingredients to further decrease the carbs better fit for the keto lifestyle. This recipe consists of first making the chicken tikka, then taking it and cooking it in a curry on the stove top.
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Keto Chicken Tikka Masala Instructions
Marination
In a bowl add 1 1/2 lbs of boneless chicken cubes, 1/2 tbsp dried crushed fenugreek leaves, 1/2 tbsp lemon juice, 1 tbsp yogurt,1/2 tsp turmeric, 1 tbsp chili powder, 1 tbsp tandoori masala, 1/2 tbsp ginger paste, 1/2 tbsp garlic paste, 1/2 tbsp olive oil and 1/2 tsp salt. Then mix well and refrigerate for at least 30 minutes.
Air Fry/Bake Keto Chicken Tikka
Preheat oven to 375°F if going to use oven to bake chicken. Otherwise, fill chicken in a single layer in Air Fryer. Then Air Fry at 375°F for 18-20 minutes flipping halfway through. If baking in oven, bake at 375°F for 20-22 minutes, flipping halfway through. Set aside
Keto Chicken Tikka Masala
In a blender bowl add 1/2 roughly chopped onions and 1/2 roughly chopped tomotoes. Then blend until a smooth paste and set aside. Heat pan on stove on medium heat Then add 2 tbsp olive oil. Then add 1/2 tsp cumin seeds. Next, add the onion and tomato paste blended earlier and stir. Then add 1 tsp garlic pate and 1 tsp ginger paste and stir. Then add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp garam masala and 1/2 tsp turmeric and mix well. Add 1/4 cup water and mix well. Then add 1/2 tbsp ketchup. Then add 1/2 tsp monk fruit sweetener. Add 1/2 tsp salt (adjust to taste). Then add 1 cup heavy whipping cream and mix well. Then add 1 tbsp of crushed fenugreek leaves and mix well. Garnish with 1 tbsp chopped cilantro.
Enjoy with riced cauliflower or keto friendly naan, paratha or roti!
NOTES
- I use Shan Tandoori masala powder. You can use any brand of tandoori masala. These are available at any Indian grocery store. If you do not have it available substitute with 1/2 tsp cinnamon powder, 1/2 tsp paprika, 1/2 tsp black pepper powder, 1/2 tsp coriander powder, 1/2 tsp garam masala and 1/2 tsp monk fruit sweetener.
Ingredients
- 1 1/2 lbs chicken
- 1/2 tbsp fenugreek leaves - dried and crushed
- 1/2 tbsp lemon juice
- 1 tbsp yogurt
- 1/2 tsp turmeric
- 1 tbsp chili powder
- 1 tbsp tandoori masala - See notes
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1/2 tbsp olive oil
- 1/2 tsp salt - adjust to taste
Masala
- 1/2 onions - roughly chopped
- 1/2 tomato - roughly chopped
- 1/2 tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp coriander powder
- 1/2 tsp cumin
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tbsp chili powder
- 1/4 cup water
- 1/2 tbsp ketchup
- 1 tsp monk fruit sweetener
- 1/2 tsp salt - adjust to taste
- 1 cup heavy whipping cream
- 1 tbsp fenugreek leaves - dried
- 1 tbsp cilantro - chopped
Instructions
Marination
- In a bowl add 1 1/2 lbs of boneless chicken cubes, 1/2 tbsp dried crushed fenugreek leaves, 1/2 tbsp lemon juice, 1 tbsp yogurt,1/2 tsp turmeric, 1 tbsp chili powder, 1 tbsp tandoori masala, 1/2 tbsp ginger paste, 1/2 tbsp garlic paste, 1/2 tbsp olive oil and 1/2 tsp salt.
- Then mix well and refrigerate for at least 30 minutes.
Air Fry/Bake Keto Chicken Tikka
- Preheat oven to 375°F if going to use oven to bake chicken.
- Otherwise, fill chicken in a single layer in Air Fryer.
- Then Air Fry at 375°F for 18-20 minutes flipping halfway through. If baking in oven, bake at 375°F for 20-22 minutes, flipping halfway through.
- Set aside
Masala
- In a blender bowl add 1/2 roughly chopped onions and 1/2 roughly chopped tomotoes.
- Then blend until a smooth paste and set aside.
- Heat pan on stove on medium heat
- Then add 2 tbsp olive oil. Then add 1/2 tsp cumin seeds.
- Next, add the onion and tomato paste blended earlier and stir.
- Then add 1 tsp garlic pate and 1 tsp ginger paste and stir.
- Then add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp garam masala and 1/2 tsp turmeric and mix well.
- Add 1/4 cup water and mix well.
- Then add 1/2 tbsp ketchup.
- Then add 1/2 tsp monk fruit sweetener.
- Add 1/2 tsp salt (adjust to taste).
- Then add 1 cup heavy whipping cream and mix well.
- Then add 1 tbsp of crushed fenugreek leaves and mix well.
- Garnish with 1 tbsp chopped cilantro.
Notes
- I use Shan Tandoori masala powder. You can use any brand of tandoori masala. These are available at any Indian grocery store. If you do not have it available substitute with 1/2 tsp cinnamon powder, 1/2 tsp paprika, 1/2 tsp black pepper powder, 1/2 tsp coriander powder, 1/2 tsp garam masala and 1/2 tsp monk fruit sweetener.
Nutrition
Share your experience with this keto chicken tikka masala recipe in the comments below.