Rich and creamy chicken tikka masala made keto-friendly with coconut milk and served over roasted cauliflower instead of rice for authentic Indian flavors without the carbs.
Recipe Details
Ingredients
- 800g boneless chicken thighs, cut into chunks
- 1 large cauliflower head, cut into florets
- 400ml full-fat coconut milk
- 125g Greek yogurt
- 3 tbsp ghee or coconut oil
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 3 tbsp tomato paste
- 2 tbsp garam masala
- 1 tbsp ground cumin
- 2 tsp paprika
- 1 tsp ground turmeric
- ½ tsp cayenne pepper
- 1½ tsp salt
- ½ tsp freshly ground black pepper
- 60g fresh cilantro, chopped
- 1 lime lime wedges for serving
Instructions
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Preheat oven to 200°C (400°F). Toss 1 large cauliflower head with 1 tablespoon 3 tbsp ghee or coconut oil, 1½ tsp salt, and ½ tsp freshly ground black pepper. Roast 25-30 minutes until tender and lightly caramelized.
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In a bowl, combine 800g boneless chicken thighs with 125g Greek yogurt, 1 teaspoon 2 tbsp garam masala, ½ teaspoon 1 tbsp ground cumin, and ½ teaspoon salt. Marinate 15 minutes.
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Heat remaining ghee in a large skillet over medium-high heat. Cook marinated chicken 6-8 minutes until browned and cooked through. Remove to a plate.
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In the same skillet, add 1 large onion and cook 5 minutes until softened. Add 4 cloves garlic cloves and 2 tbsp fresh ginger, cooking 1 minute more.
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Stir in 3 tbsp tomato paste and cook 2 minutes. Add remaining 2 tbsp garam masala, 1 tbsp ground cumin, 2 tsp paprika, 1 tsp ground turmeric, and ½ tsp cayenne pepper. Cook 1 minute until fragrant.
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Pour in 400ml full-fat coconut milk, scraping up any browned bits. Bring to a simmer and cook 10 minutes until slightly thickened.
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Return chicken to the skillet and simmer 5 minutes more. Taste and adjust seasoning with salt and pepper.
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Serve over roasted cauliflower, garnished with 60g fresh cilantro and 1 lime lime wedges for serving.
Tips
Chicken Choice: Thighs stay juicier than breasts and work better with the spices. Don't skip the yogurt marinade.
Spice Blooming: Cooking spices in oil releases their essential oils and prevents raw spice flavors.
Cauliflower Texture: Roast until edges are golden for the best flavor. Don't overcook or it becomes mushy.
Coconut Milk: Use full-fat for richness. Light coconut milk will make a thin sauce.
Carb Count: This recipe contains approximately 9g net carbs per serving.
Heat Level: Adjust cayenne pepper to taste. Start with less and add more if needed.