Indulge in Authentic Indian Flavors with Low-Carb Chicken Tikka Masala & Keto Naan
Embark on a culinary journey that will tantalize your taste buds without compromising your keto goals. The Low-Carb Chicken Tikka Masala with Keto Naan is a sumptuous feast that brings the vibrant essence of Indian cuisine right to your kitchen. This dish is not only bursting with aromatic spices but also aligns perfectly with a low-carb, high-fat ketogenic lifestyle. Let’s dive into this flavorful adventure that promises satisfaction without the guilt of carbs.
Imagine tender chunks of chicken enveloped in a creamy, spiced tomato sauce, paired with soft, buttery naan that you can enjoy without a second thought about your macros. This recipe is a game-changer for those on a keto diet who crave the rich, complex flavors that Indian cuisine has to offer. It’s a perfect blend of nutrition and indulgence, ensuring that your dietary needs are met while your cravings are fully satisfied.
Discover the Roots of This Keto-Friendly Indian Delight
Chicken Tikka Masala is a beloved dish with contested origins, claimed by both Indian and British culinary traditions. Regardless of where it began, this dish has won the hearts of food lovers worldwide. The traditional version, however, is often loaded with hidden sugars and served with high-carb sides like rice or naan. Our Low-Carb Chicken Tikka Masala with Keto Naan is a reimagined classic that maintains the authenticity of its flavors while keeping the carbs in check.
The magic of this dish lies in its ingredients, which are carefully selected to adhere to keto principles. The full-fat Greek yogurt and coconut milk provide the creamy base for the sauce, offering healthy fats and a luxuriously smooth texture. The spices, including garam masala, turmeric, and cumin, are not only packed with antioxidants but also help in boosting metabolism, which is a boon for those on a ketogenic diet.
Almond and coconut flours form the backbone of our Keto Naan, providing a low-carb alternative to traditional wheat flour. These nut-based flours are rich in dietary fiber and healthy fats, making them ideal for maintaining ketosis. The addition of xanthan gum gives the naan its characteristic chew, ensuring that you don’t miss out on the authentic experience.
Mastering the Method for Perfect Low-Carb Chicken Tikka Masala & Keto Naan
Creating this dish is an art that involves patience and attention to detail. The marination process is crucial, as it allows the flavors to deeply penetrate the chicken. For best results, allow the chicken to marinate overnight. When cooking the chicken, ensure it’s browned well, as this caramelization adds depth to the final dish.
When sautéing the onions, be patient and cook them until they’re golden brown. This caramelization is the foundation of the sauce’s flavor. As you simmer the sauce, stir occasionally to prevent sticking and to ensure even cooking. The sauce should be thick enough to coat the back of a spoon when it’s ready.
For the Keto Naan, rolling the dough between parchment paper prevents sticking without the need for additional flour. Cook the naan until it puffs up, which indicates it’s done. Wrapping them in a kitchen towel keeps them soft and warm until serving.
Variations to Spice Up Your Keto Indian Feast
Paneer Tikka Masala
For a vegetarian twist, replace chicken with paneer, an Indian cheese that’s low in carbs and high in fat. Marinate and grill the paneer before adding it to the masala sauce for a charred flavor.
Low-Carb Shrimp Tikka Masala
Seafood lovers can substitute chicken with shrimp for a delightful variation. Shrimp cooks quickly, so add it towards the end of simmering the sauce to avoid overcooking.
Spicy Keto Tikka Masala
If you love heat, increase the amount of cayenne pepper or add chopped green chilies to the sauce for an extra kick that complements the creamy texture.
Substitutions for a Tailored Keto Experience
If you’re dairy-free, you can use coconut yogurt in place of Greek yogurt for marinating the chicken. For a nut-free Keto Naan, try using sesame flour or sunflower seed flour in place of almond flour, keeping an eye on the consistency of the dough.
Those who can’t find xanthan gum can use psyllium husk powder to achieve a similar binding effect in the Keto Naan. And if you’re not a fan of coconut milk, heavy cream is a fantastic low-carb alternative that provides a rich, creamy texture to the Tikka Masala sauce.
Frequently Asked Questions
Can I use a different protein for this recipe?
Absolutely! Feel free to substitute chicken with beef, lamb, or even tofu for a plant-based option. Just adjust the cooking time accordingly.
Is this dish spicy?
The spice level is moderate, but you can adjust the cayenne pepper to suit your taste. For a milder version, simply reduce the amount or omit it altogether.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze the Chicken Tikka Masala?
Yes, the Chicken Tikka Masala freezes well. Cool it completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
Is this recipe suitable for meal prep?
Definitely! Both the Chicken Tikka Masala and Keto Naan can be prepared in advance, making it perfect for meal prep. Simply reheat the naan when you’re ready to enjoy.
Low-Carb Chicken Tikka Masala with Keto Naan
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Non-stick pan
- Parchment paper
- Rolling pin
For the Chicken Tikka Masala:
- 1 ½ lbs chicken breast cut into bite-sized pieces
- 1 cup full-fat Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon grated ginger
- 1 can diced tomatoes 14oz/400g
- 1 can coconut milk 14oz/400ml
- Salt to taste
- Fresh cilantro chopped, for garnish
For the Keto Naan:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup warm water
- 2 tablespoons coconut oil
- 1 large egg
- Begin by marinating the chicken. In a bowl, combine Greek yogurt, lemon juice, garam masala, turmeric, cumin, coriander, and cayenne pepper. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook until lightly browned, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add a bit more oil if needed, and sauté the onions until they turn golden brown, about 8 minutes. Add the garlic and ginger, cooking for another 2 minutes.
- Stir in the diced tomatoes and coconut milk, bringing the mixture to a gentle simmer. Add the browned chicken back into the skillet. Simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened. Season with salt to taste.
- While the chicken is simmering, prepare the Keto Naan. In a bowl, mix together almond flour, coconut flour, xanthan gum, baking powder, and salt. Stir in the warm water, coconut oil, and egg until a dough forms.
- Divide the dough into 4 equal portions and roll each into a ball. Between two pieces of parchment paper, flatten each ball into a naan shape, about 1/4 inch thick.
- Heat a non-stick pan over medium heat and cook each naan for 2-3 minutes per side or until golden and puffed up. Keep them warm wrapped in a clean kitchen towel.
- Serve the Chicken Tikka Masala hot, garnished with chopped cilantro, alongside the warm Keto Naan.