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Chicken Tikka Masala Recipe

Chicken Tikka Masala

Low Carb & Keto friendly Chicken Tikka Masala is easy to make, full of fresh healthy flavors, a great Indian Restaurant recipe to make at home, very similar recipe to butter chicken.

Course Main Course
Cuisine British, Indian
Prep Time 20 minutes
Cook Time 20 minutes
Marinate 6 hours
Total Time 40 minutes
Servings 6
Calories 287 kcal
Author Sheena Strain

Ingredients

  • 1.5 lb skinless chicken breasts cut into chunks 675g

CHICKEN TIKKA MARINADE

  • 1 tsp salt
  • 3 tbsp lemon juice
  • 2 tbsp fresh ginger, peeled and grated do not use powdered ginger!
  • 3 cloves garlic minced
  • 1/2 cup natural yoghurt use full fat coconut milk for dairy free
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1/2 tsp coriander
  • ½ tsp cayenne pepper

MASALA SAUCE

Instructions

  1. Cut the chicken into 1 inch sized chunks and place in a bowl or ziplock bag for marinating.

  2. Add the salt and lemon juice and let the chicken sit in that for 30 minutes in the fridge.

  3. Finely chop or puree the fresh ginger and garlic together in a blender.

  4. To make the Chicken Tikka Marinade simply add the pureed fresh ginger, garlic, yoghurt and spices and mix well, then add it to the chicken pieces and stir until the chicken pieces are well coated.

    Marinade for 6 hours or overnight.

COOK CHICKEN TIKKA UNDER BROILER

  1. Either use a rack over a half sheet pan and place the chicken pieces on the rack, or thread them onto skewers and balance over a small sheet pan (see in post photo for details)

  2. Broil the marinated chicken pieces about 5 inches from the heat for 4-5 minutes per side, turning as needed for about 10-12 minutes total or until chicken is cooked all the way through.

COOK CHICKEN TIKKA ON A GRILL

  1. Brush the hot grill grates with a little oil.

  2. Cook the marinated chicken pieces over direct heat for about 4 minutes per side, turning until each side is charred and the chicken is fully cooked, will take 8-12 minutes.

HOW TO MAKE THE CHICKEN TIKKA MASALA SAUCE

  1. Add olive oil into a large pan over a medium-high heat. Then add the onions to the hot oil. Gently fry until they are a little brown which will take about for 6-7 minutes. 

  2. Now add the ginger and garlic and continue to fry, stirring for just a minute.

  3. Add the ground coriander, turmeric, chili powder and paprika to the onion. Stir for 10 seconds, then add a tablespoon of yogurt. Stir and cook for a minute or two, then add the remaining yogurt in this way, a tablespoon at a time.

  4. Add the crushed tomatoes and cook on a medium low heat for 5 minutes. Add the gluten free chicken broth and bring to a simmer. Reduce the heat to low, and simmer gently for 10-15 minutes or until the sauce thickens. 

  5. Stir in the garam masala, taste and add more salt if you need it. Shortly before you are ready eat, preheat the grill or broiler. 

  6. When the chicken is cooked, rewarm the sauce and stir in the chicken. Garnish with cilantro leaves and serve immediately.

Recipe Notes

Root Ginger - use only root ginger, this is not interchangeable with powdered ginger that you typically use in baking. You should be able to find ginger root at any grocery store so just ask if you are not sure. You need to peel it first and then grate it or finely chop it.

Net Carbs

This recipe contains approximately 6g net carbs. Most of the carbs come from the onions and garlic so if you want to reduce the carb count further you could also reduce those ingredients but that may be detrimental to the final outcome of the recipe as it relies on those ingredients for flavor.

Nutrition Facts
Chicken Tikka Masala
Amount Per Serving
Calories 287 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 77mg26%
Sodium 694mg30%
Potassium 675mg19%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 26g52%
Vitamin A 1035IU21%
Vitamin C 13.4mg16%
Calcium 77mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.