Lower Carb Chicken Tikka Masala With Raita Recipes

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.

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!

CHICKEN TIKKA WITH CUCUMBER RAITA

Steps:

• Soak six 12-inch bamboo skewers in warm water for 30 minutes. Thread the chicken onto the skewers and set in a shallow glass baking dish.
• On a cutting board, use the side of a large knife to mash the garlic, ginger and salt to a paste. In a bowl, whisk the paste with the yogurt, mustard oil, lemon juice, cumin, mace, nutmeg, cardamom, turmeric, cayenne and black pepper. Pour the marinade over the chicken; turn to coat. Cover and refrigerate for 3 to 4 hours, turning occasionally.
• Raita: On a cutting board, use the side of a large knife to mash the garlic with a large pinch of salt to a paste. In a medium bowl, mix the garlic paste with the yogurt, sour cream, cucumber, tomato, mint and toasted cumin. Season with salt and pepper and put in refrigerator.
• Light a grill. Lightly oil the grate. Grill the chicken over a medium-hot fire for about 4 minutes per side, or until it is cooked through and golden. Serve with the lemon wedges, red onion, cilantro and Cucumber Raita.

LOWER CARB CHICKEN TIKKA MASALA WITH RAITA

Steps:

• Method.
• Heat small amount olive oil in a large frying pan or wok, cook chicken in batches until browned all over and set to one side, wipe pan clean.
• Add a little more olive oil to pan, add onion and cook until onion softens, add chili and two pastes stir until fragrant then return the chicken to the pan.
• Add chicken stock, water and lime juice stir until stock dissolved. Then add the mango chutney, again stir to combine.
• Add the cream and bring to boil, reduce heat and simmer for 5-10 Min's this is to cook chicken all the way through. Just before finishing cooking add chopped coriander.
• While chicken is finishing off cooking, add sprouts to another pan with a little bit of oil and cook slightly to soften. They should not be cooked all the way, as they should still have a good crunch.
• This is a mild curry if you want it spicier add more medium curry paste than mild and add more chili seeds.
• To serve place sprouts in a bowl or on a plate and top with chicken and drizzle raita over.
• Raita.
• Combine all ingredients in a small bowl.
• I like to make mine before I start making the chicken tikka, as it allows the flavour of the mint to come through. You can also add cucumber seeded and chopped finely. I do add cucumber to my raita on other recipes but I prefer plain mint with this one. So make it whatever way you enjoy the most!