
Chicken tikka masala
Tikka is the marinade, masala is the sauce — the chicken gets yogurt, lemon, ginger and garam masala overnight so the lactic acid tenderizes the surface, then a hot tandoor or oven chars the outside. The cream goes in at the end because boiled dairy splits.
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Ingredients
For the whole dish · serves 4
- Chicken thighs, boneless1¼ lb
- Greek yogurt8½ oz
- Lemon juice2 fl oz
- Garam masala½ oz
- Ginger¾ oz
- Garlic1¼ oz
- Tomato paste3 oz
- Onion3 oz
- Heavy cream4 fl oz
- Butter1¼ oz
- Sea saltto taste
Served with
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+2g net · 84 kcal · 30 min · together 9g net, 598 kcal
Method
6 steps · 45 minutes
- Whisk the yogurt, lemon, half the garam masala, grated ginger and half the garlic together. Toss the chicken in the marinade and let it sit for at least 30 minutes, or overnight in the fridge.
- Heat a single-handle cast iron skillet over high heat. Sear the chicken in a dry pan for 2 minutes per side until charred — they will not be cooked through. Lift them out.
- Lower the heat to medium. Melt the butter in the same pan, add the chopped onion and cook for 4 minutes until soft. Add the remaining garlic and cook 30 seconds more.
- Stir in the tomato paste and remaining garam masala and cook for 2 minutes, until the paste darkens. Pour in 100 ml of water and scrape the base.
- Lower the heat and simmer for 5 minutes. Return the chicken to the pan and cook 8 more minutes, until the chicken reads 170F.
- Stir in the cream and let it heat through for 1 minute. Taste for salt. Serve with cauliflower rice or a bed of wilted spinach.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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