This Keto Chicken Tikka Masala is the answer to every low-carb comfort food craving, striking the perfect balance between rich, creamy curry and bold, aromatic Indian spices — all without the carbs you don’t want. Juicy chicken thighs soak up a vibrant marinade before getting simmered in a luxuriously spiced tomato cream sauce, resulting in a dish that’s deeply satisfying, weeknight-friendly, and absolutely unforgettable. With every bite, you’ll realize just how simple it is to create restaurant-quality Keto Chicken Tikka Masala at home — and just how quickly it’ll become a star in your keto kitchen rotation.
Ingredients You’ll Need
You won’t believe how easy it is to make Keto Chicken Tikka Masala when you have the right ingredients on hand. Every component here brings its own magic, whether it’s creamy richness, bursts of aromatic flavor, or that signature golden hue — nothing is wasted, and everything adds something special!
- Boneless, skinless chicken thighs: Choose thighs for juicy, flavorful bites that stay moist in the sauce.
- Plain Greek yogurt: Acts as a tenderizing marinade and lends incredible creaminess and subtle tang.
- Lemon juice: Adds bright acidity, balancing all those warming spices and keeping the dish fresh.
- Garam masala: The heart of Indian flavor — this spice blend gives the masala its iconic depth.
- Ground cumin: Provides earthy warmth that anchors the other spices.
- Smoked paprika: Infuses just a whisper of smokiness, enhancing color and depth.
- Ground turmeric: Delivers that classic golden color and subtly peppery flavor.
- Ground coriander: Offers citrusy undertones that brighten the sauce beautifully.
- Salt: Elevates every flavor and helps the chicken shine.
- Butter or ghee: Adds richness and that luscious, buttery finish that Indian curries are known for.
- Medium onion, diced: Melts into the sauce, giving it sweetness and body.
- Garlic, minced: Brings a punch of savory, aromatic flavor that no curry should be without.
- Fresh ginger, grated: Adds peppery zing and makes the sauce lively and complex.
- Canned diced tomatoes: Forms the base of the sauce, delivering bright acidity and a velvety texture.
- Heavy cream: Rounds out the sauce with extra creaminess and decadence, all while keeping things keto-friendly.
- Tomato paste: Intensifies the tomato flavor and helps thicken the sauce.
- Cayenne pepper (optional): For those who love a little heat, this adds a pleasant, gentle burn.
- Chopped fresh cilantro: Lifts the final dish with herbal freshness and irresistible color.
How to Make Keto Chicken Tikka Masala
Step 1: Marinate the Chicken
Start by making the marinade: In a large bowl, mix together the Greek yogurt, lemon juice, garam masala, cumin, smoked paprika, turmeric, coriander, and salt. Add the bite-sized pieces of chicken thighs, making sure every piece gets generously coated. Cover the bowl and slide it into the fridge. Let everything mingle for at least 1 hour (overnight is even better!) so your chicken soaks up every drop of that flavor-packed marinade.
Step 2: Cook the Chicken
Heat your butter or ghee in a large skillet over medium-high heat. Add the marinated chicken pieces, letting them sizzle and brown for 5 to 7 minutes. The goal is to get those gorgeous golden edges and cook the chicken almost through — don’t worry if it’s not done yet, it’ll finish simmering in the sauce later. Once browned, transfer the chicken to a plate and set aside.
Step 3: Build the Curry Base
Using the same skillet (no need to wash, those browned bits equal pure flavor), add your diced onion and cook for 3 to 4 minutes until it’s soft and translucent. Toss in the minced garlic and grated ginger, stirring constantly for a minute until fragrant. This is the foundation of your Keto Chicken Tikka Masala’s addictive flavor!
Step 4: Simmer the Sauce
Pour in the diced tomatoes, add the tomato paste, and sprinkle in the cayenne pepper if you like it spicy. Give everything a good stir, then let it all simmer for about 5 minutes. This step thickens the sauce base and brings those flavors together into something truly irresistible.
Step 5: Finish with Cream and Chicken
Turn the heat down to medium-low and slowly stir in the heavy cream. Watch as the sauce transforms into that luscious, velvety finish you know and love. Return the browned chicken and any resting juices to the pan, folding it into the sauce. Let everything simmer together for 10 to 15 minutes, so the chicken becomes melt-in-your-mouth tender and the sauce thickens beautifully. Just before serving, taste for salt and adjust if needed.
How to Serve Keto Chicken Tikka Masala
Garnishes
Finish your Keto Chicken Tikka Masala with a flurry of freshly chopped cilantro. Not only does it add a bright pop of color, but its herbal notes really bring the rich, creamy curry to life. If you want to get fancy, a swirl of extra cream or a sprinkle of smoked paprika will make the presentation even more irresistible.
Side Dishes
The classic choice for soaking up all that savory sauce is cauliflower rice — fluffy, mild, and perfect for keeping the whole meal keto. You can also serve it with keto-friendly naan or a simple side salad of crisp cucumbers and tomatoes for a cooling contrast.
Creative Ways to Present
Try serving your Keto Chicken Tikka Masala in individual bowls with a scoop of cauliflower rice nestled alongside, or plate it family-style in a big serving dish for maximum wow-factor at the dinner table. For a fun twist, top lettuce cups with the chicken and sauce, or spoon leftovers onto baked eggplant halves for a delicious low-carb “boats” presentation!
Make Ahead and Storage
Storing Leftovers
Got extra Keto Chicken Tikka Masala? Store any leftovers in an airtight container in the fridge, where the flavors will get even richer and more intense over 3 to 4 days. This dish is actually one of those rare meals that tastes even better the next day!
Freezing
For longer storage, you can freeze Keto Chicken Tikka Masala. Portion it out into freezer-safe containers, let it cool completely, and freeze for up to three months. Thaw overnight in the fridge when you’re ready to reheat.
Reheating
To reheat, pour the desired portion into a skillet or saucepan over medium-low heat, adding a splash of cream or water if the sauce seems too thick. Warm gently, stirring occasionally, until heated through. Alternatively, microwave individual portions in short bursts, stirring between each, until piping hot.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast works, but thighs stay juicier and more flavorful, especially through marinating and simmering. If using breast, just be careful not to overcook the pieces so they stay tender and moist.
Is Keto Chicken Tikka Masala spicy?
This recipe is flavorful with a gentle warmth, but not overwhelmingly spicy. If you prefer more heat, simply increase the cayenne pepper, or add fresh chopped chilies to the sauce to suit your taste.
Can I make the marinade ahead of time?
Yes — prepping the marinade and storing your chicken in it overnight is not just convenient but actually leads to even more flavorful, tender results! You can marinate for up to 24 hours in the fridge.
What can I use instead of heavy cream for dairy-free?
For a totally dairy-free version of Keto Chicken Tikka Masala, try coconut cream or full-fat coconut milk. The sauce will be just as creamy and delicious, with a lovely hint of coconut in the background.
How long does Keto Chicken Tikka Masala last in the fridge?
It’ll keep beautifully for 3 to 4 days in the refrigerator. Store it tightly covered to keep it tasting vibrant and fresh throughout the week.
Final Thoughts
If you’re craving a cozy, crowd-pleasing meal that doesn’t come with carb guilt, this Keto Chicken Tikka Masala is pure comfort in a bowl. It’s got everything — bright spices, velvety sauce, and tender chicken — all wrapped up in a low-carb package that’s perfect for any night of the week. Give it a try, and you’ll be amazed at just how easy and satisfying homemade Indian food can be!
Print
Keto Chicken Tikka Masala Recipe
- Total Time: 45 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this Keto Chicken Tikka Masala, a creamy and aromatic Indian dish that’s low in carbs but high in taste. Marinated chicken cooked in a spiced tomato cream sauce, this recipe is a keto-friendly twist on a classic favorite.
Ingredients
For the Chicken Marinade:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
For the Tikka Masala Sauce:
- 2 tablespoons butter or ghee
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14-ounce) can diced tomatoes
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1/4 teaspoon cayenne pepper (optional)
- Chopped fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine Greek yogurt, lemon juice, garam masala, cumin, paprika, turmeric, coriander, and salt. Add chicken pieces, coat well, cover, and marinate for at least 1 hour.
- Cook the Chicken: Heat butter in a skillet, cook marinated chicken until browned. Remove and set aside.
- Prepare the Sauce: In the same skillet, cook onion until soft. Add garlic, ginger, tomatoes, tomato paste, and cayenne. Simmer, then add cream. Return chicken to skillet and simmer until cooked through.
- Serve: Garnish with cilantro and serve hot.
Notes
- Serve over cauliflower rice or with keto naan for a low-carb meal.
- Adjust cayenne pepper to taste.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg
