Low-Carb Chicken Tikka Masala with Keto Naan

Experience the bold flavors of India with this Low-Carb Chicken Tikka Masala paired with soft, pillowy Keto Naan. This recipe brings you a classic Indian dish reimagined for a keto-friendly lifestyle, ensuring you can savor the aromatic spices without the carb overload.

Course Dinner

Cuisine Indian

Keyword Indian Keto Recipe, Keto Dinner, Keto Naan, Low-Carb Chicken Tikka Masala

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 575kcal

Equipment

Large skillet
Mixing bowls
Measuring cups and spoons
Non-stick pan
Parchment paper
Rolling pin

Ingredients

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

Instructions

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.

Notes

Marinating the chicken for a longer period allows the flavors to penetrate more deeply, but if you're short on time, even 30 minutes can suffice.

Ensure your spices are fresh for the most vibrant flavor profile.

Adjust the level of cayenne pepper to your taste preference for heat.

The naan can be made ahead and reheated in a dry pan just before serving.

Nutrition