Keto Chicken Tikka Masala with Cauliflower Rice

Tantalize your taste buds with the aromatic spices and rich flavors of this Keto Chicken Tikka Masala served with a side of fluffy cauliflower rice. A perfect low-carb, high-fat dish that brings the essence of Indian cuisine to your keto diet, without compromising on taste or satisfaction.

Course Dinner

Cuisine Indian

Keyword Keto Cauliflower Rice, Keto Chicken Tikka Masala, Low Carb Indian Food

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 450kcal

Equipment

Large skillet
Medium skillet
Mixing bowl
Measuring cups and spoons
Cutting board
Knife

Ingredients

Chicken Tikka Masala

1.5 pounds chicken breasts cut into bite-sized pieces
1 cup canned coconut milk
½ cup tomato sauce
¼ cup heavy cream
3 tablespoons olive oil
2 cloves garlic minced
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon paprika
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon cayenne pepper optional for heat

Cauliflower Rice

1 large head cauliflower riced (about 4 cups/400 grams)
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Begin by preparing the chicken. In a large bowl, combine the chicken pieces with the garlic, garam masala, cumin, turmeric, paprika, ground ginger, salt, and cayenne pepper. Mix well to coat the chicken evenly with the spices.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the marinated chicken and cook for about 5 minutes, or until the chicken is browned on all sides.
Lower the heat and add the tomato sauce, coconut milk, and heavy cream to the skillet. Stir well to combine all the ingredients. Allow the mixture to simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
While the chicken is simmering, prepare the cauliflower rice. Heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the riced cauliflower, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and has a rice-like texture.
Once the chicken tikka masala has thickened to your liking, adjust the seasoning if necessary, and remove from heat.
Serve the chicken tikka masala over a bed of the prepared cauliflower rice and garnish with fresh cilantro if desired.

Notes

For a dairy-free version, you can omit the heavy cream and add a bit more coconut milk to achieve the desired creaminess.

To increase the heat, add more cayenne pepper to your taste preferences.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the flavors.

Ensure the chicken is fully cooked before serving; the internal temperature should reach 165°F (75°C).

Nutrition