Keto Chicken Tikka Masala Recipes

KETO CHICKEN TIKKA MASALA

Steps:

• 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 tbsp 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 tbsp 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. 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.

KETO CHICKEN CURRY

Steps:

• In a small mixing bowl, place the diced chicken, yogurt, lime, garlic, and add all the marinade spices. Toss until all pieces are well coated with the yogurt marinade. Set aside in the fridge - the longer the better I like to keep it for 1 hour in the fridge. Meanwhile, prepare the sauce.
• Preheat oven to 400°F (200°C), broil mode.
• In a large frying pan, under medium heat melt the coconut oil. Add the onion and fry for 2-3 minutes until slightly brown and fragrant. Add garlic and cook for 1 more minute.
• Stir in all the spices: ginger, garam masala, cumin, cilantro, chili (if used), salt, and ground almond. Cook for 1 minute until it forms a paste. Remove from heat. Set aside.
• Add the tomato paste, crushed tomatoes, and water, and bring the sauce to a boil. Reduce to low heat, cover partially and simmer the sauce until slightly thickened, about 15 minutes.
• Place the marinated chicken on a baking tray. Slightly spray the tray with olive oil to prevent the chicken from sticking to the tray. Broil for 15-20 minutes or until the chicken is cooked through/charred. Make sure you stir the chicken pieces a few times while cooking to cook each side properly.
• When the chicken is baked transfer into the pan with the sauce. Return to medium heat and stir in the hot coconut milk.
• Cover with a lid and simmer on medium heat for 5 more minutes or until the sauce is thick.
• Stir in fresh coriander before serving if you like.
• Serve hot with brown rice or cauliflower rice for a low-carb dinner.

LOW-CARB CHICKEN TIKKA MASALA

Steps:

• Cut the chicken thighs into roughly 1-1/4u0022 cubes, and add to a medium-sized Pyrex baking dish with a lid.
• In a small food processor, add the garlic, onion, ginger, lemon juice, yogurt, and spices, and puree until fairly smooth. Then add sauce to storage container containing the raw meat, and stir until well mixed. Cover, and refrigerate for a least 4 hours or overnight.
• I tend to make the naan after I have put the meat marinade in the refrigerator. Make/bake per instructions in the link and store in an air-tight container after it has cooled.* (It takes me roughly 20 minutes to make and roll out on a cookie sheet, and then finish baking in another 22 minutes.) When ready to use, toast the naan (on a low setting) in a toaster oven. Then cut each piece into halves and plate with each serving of Chicken Tikka. Serve with additional softened butter or ghee and garnish with finely cut cilantro.
• Just prior to cooking the marinated meat, cook the cauliflower and shirataki rice (separately), as instructed on packaging. When warm, remove the cauliflower rice from the heat. Then, when ready, rinse and drain the shirataki rice in a fine mesh strainer, and then return to the pot to cook off any excess water on medium heat (about 5 minutes). You may decide to combine into one pot, both the shirataki and cauliflower rice or keep this separate and combine the two when served. (In my household, shirataki rice isn't tolerated well by one member of the family so I leave these two items separate.)
• In a large skillet on medium-high heat, add all the meat marinade mixture and cook until meat is cooked through (about 10 minutes), stirring as needed. Then turn heat down to medium-low, and add the coconut milk, tomato puree, and tomato paste. Simmer sauce until ready to be plated.
• When all is warm, add to each plate a small bed of cauliflower (or shirataki) rice, followed by a serving of Chicken Tikka over the top. Then, garnish tikka and naan with chopped cilantro, and enjoy!

LOW-CARB CHICKEN TIKKA MASALA

Steps:

• In a small bowl, whisk together the coriander, cumin, paprika, cardamom, cayenne pepper, and nutmeg. Set aside.
• Heat a large skillet over medium heat. Add oil. When oil is hot, add chicken pieces. Be sure they do not touch. Cook in batches if necessary.
• Brown chicken, then cook until opaque. Remove from pan to a plate. Set aside.
• If needed, add more oil to pan. Add onions and cook them until they just start browning on the edges.
• Stir in the mixture of spices. Cook for about two minutes, stirring constantly, to toast spices.
• Add fresh ginger, tomato paste and cream to the skillet, stirring to mix thoroughly. Add the chicken into the sauce. Increase heat to medium to bring the mixture to a simmer, then turn the heat to low and continue cooking, stirring occasionally, until sauce thickens to desired consistency.
• Season with salt and pepper. Stir in cilantro. Taste and adjust seasoning if necessary.