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5 from 12 votes

Keto Chicken Tikka Masala

With a rich, creamy sauce, tender chunks of chicken and oodles of flavor, keto Chicken Tikka Masala is so good you'll never need take-out again!
Prep Time20 minutes
Cook Time45 minutes
Marinating time3 hours
Total Time4 hours 5 minutes
Course: Main Course
Cuisine: Indian
Keyword: chicken, chicken tikka masala, cucumber, tomato, peppers, indian, keto chicken tikka masala
Servings: 6 servings
Calories: 425kcal
Author: Chef Jenn


For the chicken:

  • 2 pounds boneless skinless chicken thighs about 8 thighs
  • 1 cup plain yogurt
  • 1 tablespoon grated ginger
  • 1 clove garlic minced
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt

For the sauce:

  • 2 tablespoons ghee or butter
  • 1/2 cup sliced onion
  • 1 tablespoon ginger finely chopped
  • 1 clove garlic minced
  • 28 ounce canned diced tomatoes juice and all
  • 2 teaspoons garam masala
  • 1 cup heavy whipping cream
  • 2 tablespoons chopped cilantro to garnish
  • salt and pepper to taste


  • Mix the yogurt with the ginger, garlic, garam masala, corriander, cumin, cayenne, salt, and pepper.
  • Add the chicken to the yogurt-spice mixture and mix well. Cover the bowl with plastic wrap and refrigerate it for 2-3 hours or overnight.
  • After the chicken is marinated, make the sauce by sauteeing the onion in the ghee or butter until it starts to soften, then add the ginger and garlic and cook for 2 more minutes or until aromatic.
  • Add the tomatoes to the onion-ginger-garlic and turn the heat way down, to a bare simmer. Let this mixture cook for about 30 minutes or until most of the tomato juice has evaporated and the onions are super-soft.
  • While the tomatoes are cooking, put the yogurt coated chicken onto a baking sheet and into the oven. Broil the chicken - about 6-inches from the broiler - for 3-4 mintues or until it starts to brown in spots. It won't be cooked, so don't worry about that.
  • Chop the chicken into 1-inch chunks and set it aside for a few minutes.
  • Add the tomato-onion mixture to a blender or use an immersion blender, to puree the mixture. If using a blender, put a towel over the top and remove the plug from the top lid, to avoid explosions.
  • Return the super-smooth sauce to the pan and add the cream, garam masla, and chicken (and any pan juices). Simmer the mixture for 10-12 minutes or until the chicken is cooked through.
  • Season with salt and pepper and garnish with fresh cilantro. Dig in!


Chef Jenn's tips

  • I hate chopping garlic and ginger. Instead, I use a mini chopper - like a mini food processor. In go the garlic cloves and ginger and a few pulses later and it's all chopped finely.
  • Don't rush this recipe! The longer the chicken marinades the more flavor it'll have.
  • You can use chicken breasts instead of chicken thighs. Similar marinating and cooking process.


Serving: 1.5cups | Calories: 425kcal | Carbohydrates: 11g | Protein: 33g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 553mg | Potassium: 766mg | Fiber: 3g | Sugar: 6g | Vitamin A: 898IU | Vitamin C: 14mg | Calcium: 144mg | Iron: 3mg | Net Carbohydrates: 8g