How to make Keto Chicken Tikka Masala

1. Cut the boneless chicken in bite size pieces

2. Make sure to make fresh ginger garlic paste for this recipe (use equal parts of garlic cloves and ginger)

1st Marination

1. For the first marination, add the juice of one small lime or half a big lime, salt (to taste) and 2 tbsp. ginger garlic paste. Mix well

2. Let this marinate for 20 min at room temperature or for longer in the refrigerator

   The first marination helps to get rid of any “poultry” smell from the chicken pieces

2nd Marination

1. For the second marination, add hung yogurt or Greek yogurt, turmeric powder, 1 tsp. garam masala powder, black pepper powder, 2 tsp. Kashmiri red chilli powder, 1 tbsp. Kasuri Methi or dried fenugreek leaves (crushed) and 1 tbsp. mustard oil.

2. Mix well and marinate for 1 hr at room temperature or longer in the refrigerator (up to overnight)

3. Cook the chicken at 400F for 5 min in the air fryer or you can pan fry the pieces as well. You can also bake the pieces in an oven instead.

4. If you are cooking the pieces in the air fryer, make sure to save the drippings for the gravy

   Make sure to keep the chicken tikka covered, so they stay moist and juicy

Making the Gravy

1. Use red ripe tomatoes for this recipe

2. I am using 12 cashew nuts for this recipe. This is less than 2 cashew nuts per serving. Cashew nuts adds to the creamy texture of the gravy. If you want to avoid cashew nuts you can use peeled almonds instead (soak in hot water for 10 min and peel). 

3. Make a paste of tomatoes and cashew nuts and set aside

4. Use a wide pan for this recipe. This will speed up the cooking time of the gravy

5. Add oil to the pan and set on medium heat

6. Add cinnamon sticks along with finely chopped onion

7. Sprinkle some salt so the onion cooks faster

8. Stir fry the onion for ~1 min or till they look translucent. Add 1 tbsp. fresh ginger garlic paste.

9. Stir fry the onion till it turns golden brown in color.

10. Turn down the heat and add cumin powder, coriander powder and 3 tsp. Kashmiri red chilli powder (for red color). Add some normal red chilli powder (for heat).

11. Give it a quick stir.

12. Add tomato/cashew purée

13. Turn up the heat and stir the gravy vigorously until it thickens and oil floats on the surface.

14. Add any drippings from the chicken tikka and stir till the gravy thickens

15. Add chicken tikka pieces

16. Stir fry for 5 min on high heat

17. Add 1 cup hot water and let the gravy simmer (with the lid placed on) for 5 min

18. Add salt to taste. Add sugar or any keto sweetener to taste (incase the tomato is too tart)

19. Add 1 tsp. garam masala powder and 1 tbsp. Kasuri Methi (crushed)

20. Add heavy cream

21. Give it a stir and place the lid on for 2 min so that the cream slightly melts

22. Garnish with chopped coriander leaves. Rest the curry for sometime, so the gravy further thickens

23. Optional step (but highly recommended!):

    You can place a piece of burning charcoal in a metal cup and add some ghee/oil to it. Once the charcoal starts to smoke, place the lid on for 20 min. This will infuse the curry with a smoky aroma

     

24. Enjoy with keto naan or keto roti