This Keto Tikka Masala recipe is a simple one-pan meal that has perfectly tender chicken covered in a creamy, flavor-packed sauce that rivals the restaurant variety. Plus, it's easy to make and can even be made dairy-free & paleo!
This Paleo & Low-Carb Tikka Masala only uses one pot, is super quick and easy, and rivals the restaurant variety!
Chicken thighs are naturally juicy and tender. So by using thighs instead of breasts, we're able to skip the marinating processes!
Then, we'll brown the chicken pieces and infuse all the delicious flavors by caramelizing them with the spices before adding anything else.
It's all done in 30 minutes using one skillet or pot, while still keeping all the amazing flavor.
Frequently asked questions
Tikka masala is chopped chicken in a creamy, orange-colored, spiced curry sauce. The chicken is usually marinated and roasted, however, this recipe is made quick and easy by skipping the marinade and cooking the chicken in a skillet - while still keeping all the flavor!
While chicken breasts can be substituted, I don't recommend it. Since we're skipping the marinade, chicken breasts will most likely turn out dry while chicken thighs will remain juicy and tender.
Easy instructions
Start by chopping 6 boneless, skinless chicken thighs. Season with salt and pepper and set aside.
Heat some oil in a large skillet or pot over medium-high heat. Then, saute an onion until soft.
Push the onion aside and and add the chicken in a single-layer. Be sure not to crowd the pan and cook in batches if needed.
Allow to cook undisturbed for 2 or 3 minutes on each side, or until golden brown (you will finish cooking the chicken in the sauce).
In a small bowl, mix together all of the seasonings.
Then, stir the seasonings into the chicken and cook until the chicken is well coated and the spices are fragrant.
This will infuse some delicious flavor and bring the spices to life.
Stir in the tomato sauce, tomato paste, and broth. Allow to simmer 5 to 10 minutes, or until thickened and is more like a paste than a sauce.
Stir in some heavy cream (or coconut milk for paleo & dairy-free).
Serve over cauliflower rice and garnish with cilantro. Or baked asparagus would good too!
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Top tips
- Tomatoes are naturally high in carbs, making this dish a little higher in carbs than my typical keto recipes. However, when eaten in moderation, this recipe can easily be incorporated into a keto diet!
- For lower-carb, you can omit the tomato sauce. This will make the sauce thicker, more intense, and will result in 6 net carbs per serving.
- I highly recommend chicken thighs because chicken breasts may turn out dry
If you've tried this Paleo & Keto Tikka Masala please let me know what you think in the comment below!
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📖 Recipe
Keto Tikka Masala {Paleo & Dairy-Free Options}
Ingredients
- 2 Tbsp Avocado Oil - or oil of choice
- ½ Onion - chopped
- 6 Boneless, Skinless Chicken Thighs - chopped
- ½ tsp Sea Salt - + more as needed
- ¼ tsp Ground Pepper - + more as needed
- 3 cloves Garlic - minced
- 1 Tbsp Coriander
- 1 ½ tsp Cumin
- ½ tsp Turmeric
- 1 ½ tsp Chili Powder
- 1 tsp Ground Ginger
- 1 pinch Ground Cinnamon
- 1 tsp Paprika
- ⅛ tsp Nutmeg
- 8 oz Tomato Sauce
- 4 Tbsp Tomato Paste
- ¾ cup Heavy Cream - use full-fat canned coconut milk for paleo & dairy-free
- ¼ cup Chicken Broth
- Chopped Cilantro - for garnish
- Cauliflower Rice - for serving
Instructions
- In a small bowl, combine all the seasonings. This includes the salt, pepper, garlic, coriander, cumin, turmeric, chili powder, ginger, cinnamon, paprika, and nutmeg.
- Chop the onion and set it aside. Chop the chicken into bite-sized pieces. Pat dry with a paper towel, if needed, then season with salt and pepper. Set aside.
- In a large skillet or pot, heat the oil over medium-high heat. Once hot, add the onion and saute until soft, around 3 minutes. Push the onions aside and add the chicken in a single-layer. Be sure not to crowd the pan and cook in batches if needed. Allow to cook undisturbed for 2 or 3 minutes on each side, or until golden brown (you will finish cooking the chicken in the sauce).
- Stir in seasoning mix and allow to cook 1 to 2 minutes, or until the chicken is well coated and the spices are fragrant.
- Stir in the tomato sauce, tomato paste, and chicken broth. Simmer 5 to 10 minutes or until slightly thickened and is more like a paste than a sauce.
- Stir in the coconut cream and serve over cauliflower rice with cilantro.
Notes
- Tomatoes are naturally high in carbs, making this dish a little higher in carbs than my typical keto recipes. However, when eaten in moderation, this recipe can easily be incorporated into a keto diet!
- I highly recommend chicken thighs because chicken breasts may turn out dry.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Did you make this recipe? Let me know!