This easy keto chicken tikka masala needs only 25 minutes to cook! It's a simple yet impressive low carb dinner that the whole family will enjoy, whether they're following a keto diet or not. Creamy, spicy and extra large on flavor.
Table of contents
Do you cook for for people who like to eat keto AND others who are not bothered about watching their carbs (like my two picky teenagers)? Well, this chicken tikka masala recipe is the perfect solution. It's absolutely delicious ketogenic comfort food that the whole family will love.
All you need to do is serve it with cauliflower rice or Keto Naan instead of basmati rice to keep it keto!
Even though the dish has a lot of ingredients, it's actually super easy to make. First, marinate the chicken and prepare the sauce and then mix the two together.
Tikka masala is actually very similar to butter chicken (which I also love). The difference is that butter chicken has a creamier sauce, while the tikka masala sauce contains onions and more tomato.
Don't worry if you don't have all the spices. As long as you use the garam masala, which is a popular Indian spice mix, you can miss out on one or the other and it will still taste great.
Ingredients for low carb chicken tikka masala
Chicken: I used chicken breast, but skinless chicken thighs will work just as well (and are a little cheaper). If possible, go for free range organic.
Yoghurt: The yoghurt helps make the chicken more tender and gives a nice fresh kick. Use either plain full fat yoghurt or Greek yogurt (or sour cream). If you are dairy free, choose a coconut yoghurt instead.
Butter and heavy cream: To add scrumptiousness to this dish! For a dairy free option, gor for coconut oil/olive oil and coconut milk instead.
Tomato passata and tomato puree: Choose a good quality passata or chopped tomatoes. Here in the UK, the Mutti brand is just wonderful (aff link).
Onion, garlic, ginger, spices: It's the spices that make a dish! Fresh garlic and ginger will ALWAYS taste superior to dried.
How to make keto chicken tikka masala
Add the diced chicken to a large bowl with the chicken marinade ingredients and mix to combine. Leave to marinade for 15 minutes or ideally overnight, covered in the fridge.
Heat 1 tbsp of butter or oil in large non-stick frying pan. When hot, add the chicken.
Fry for about 3 minutes per side, or until golden and almost cooked through. This takes 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.
Now, add the passata. Turn the heat down to a simmer (medium / low). After a further 10 minutes cook time the tikka masala sauce should have thickened.
Time to finish off the keto chicken masala sauce! Stir in the heavy cream / coconut cream and optional low-carb sweeter (I used a golden erythritol / monk fruit blend).
Add the chicken back in the pan and cook for about 5 minutes until the chicken is fully cooked through and warm.
What to serve with keto chicken tikka
Serve with chopped fresh coriander and optional cauliflower rice.
Alternatively, make Creamy Keto Mashed Cauliflower! I love this dish with cauliflower mash when it's cold outside. It just ups the comfort factor.
And last but not least, it also works so well with my Keto Naan.
Adjust the chili. Depending on how hot you like your curries, feel free to crank up the chili - or use cayenne pepper. Start with ½ teaspoon. Adjust the chili when you put the chicken back in the pan. Adding it here will allow the first spices to concentrate before adding more.
Adjust the salt to your taste at the same time as the additional chili if required.
I don't have an instant pot - YET!!! - but I'd imagine this would be a PERFECT recipe for an instant pot!
Store in the fridge for up to 4 days or in the freezer for up to 3 months.
This chicken tikka recipe is great for meal prep. Once you have tried it once (and I'm certain you'll end up loving it), double or triple the dish and freeze in portions.
More Keto chicken recipes
Keto Chicken Curry Casserole - This is another Indian chicken dish that my whole family loves. Check out the secret ingredient that takes this keto recipe to the next level!
Keto Chicken Pot Pie - Chicken pieces in an extra creamy sauce, covered with crisp low carb pastry. Perfect comfort food.
Low Carb Keto Chicken Ramen - This makes a wonderful light low carb lunch or dinner.
Keto Teriyaki Chicken Stir Fry - A super easy stir fry that comes together in no time at all.
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Keto Chicken Tikka Masala
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 5 skinless chicken breasts 750g, diced into 2cm cubes
- ½ cup plain yogurt 120g
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated (6g)
- 2 tsp garam masala
- 1 tsp each cumin, paprika
- ¾ tsp salt
- 1 tbsp lemon juice optional
- 2 tbsp butter
- 1 small yellow onion diced (70g)
- 2 garlic cloves minced
- 1 tbsp 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 tbsp tomato puree
- ¾ tsp salt
- 1 cup heavy cream
- ¾ tsp golden erythritol (So Nourished) optional
- water to thin
- 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.
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