Keto Chicken Tikka Masala with Almond Flour Flatbread

Indulge in the rich flavors of a classic Indian dish with a keto twist! This Keto Chicken Tikka Masala pairs perfectly with homemade Almond Flour Flatbread for a satisfying, low-carb meal that doesn't skimp on taste.

Course Dinner

Cuisine Indian

Keyword Almond Flour Flatbread, Keto Chicken Tikka Masala, Keto Dinner Recipes, Low Carb Indian Food

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 575kcal

Equipment

Large skillet
Mixing bowl
Non-stick pan
Parchment paper
Measuring cups and spoons

Ingredients

For the Chicken Tikka Masala:

1 ½ pounds chicken breast cut into bite-sized pieces
1 cup heavy cream
½ cup tomato puree
1 large onion finely chopped
3 garlic cloves minced
1 tablespoon ginger grated
2 tablespoons ghee or unsalted butter
1 tablespoon garam masala
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon paprika
½ teaspoon chili powder adjust to taste
Salt and pepper to taste
Fresh cilantro for garnish

For the Almond Flour Flatbread:

1 cup blanched almond flour
2 tablespoons coconut flour
1 teaspoon xanthan gum
¼ teaspoon baking powder
¼ teaspoon salt
1 egg
2 tablespoons water

Instructions

Heat ghee in a large skillet over medium heat. Add the chopped onions and sauté until golden brown.
Stir in the garlic and ginger, cooking for another minute until aromatic.
Sprinkle in the garam masala, turmeric, cumin, coriander, paprika, and chili powder, stirring well to combine with the onions.
Add the chicken pieces to the skillet, season with salt and pepper, and cook until they are browned on all sides.
Pour in the tomato puree and heavy cream, bringing the mixture to a gentle simmer.
Reduce the heat and let the chicken tikka masala cook for 20-25 minutes, or until the chicken is tender and the sauce has thickened.
Taste and adjust seasoning as necessary.
In a mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt.
Crack the egg into the dry ingredients and add the water.
Mix well to form a dough. If it's too sticky, add a bit more almond flour; if too dry, add a touch more water.
Divide the dough into four equal portions and roll each portion between two pieces of parchment paper into a thin, flatbread shape.
Heat a non-stick pan over medium heat and place one flatbread in the pan. Cook for 2-3 minutes on each side or until golden brown.
Repeat with the remaining flatbread dough.

Notes

The chili powder can be adjusted to suit your heat preference.

The flatbreads can be made ahead of time and stored in an airtight container.

Garnish the Chicken Tikka Masala with fresh cilantro for an authentic touch.

For a dairy-free version, substitute coconut cream for the heavy cream.

Nutrition