Making these keto chicken tikka masala pieces is simple, but getting the flavors just right is all about the spices and the cooking method. In this recipe, I focus on balancing the heat from cayenne and smoked paprika with the creaminess of Greek yogurt and heavy cream. The result is rich, fragrant, and incredibly satisfying without using sugar or carb-heavy thickeners.

If you are looking for a rich, flavorful, and keto-friendly version of a classic Indian favorite, this Keto Chicken Tikka Masala is the perfect dish.Creamy, spicy, and indulgent without the carb-heavy rice or naan, this recipe brings all the authentic flavors while keeping it low-carb. With tender marinated chicken cooked in a luscious tomato and cream sauce, every bite feels luxurious. It’s perfect for family dinners, meal prep, or even a special occasion when you want something comforting yet healthy.

I have always loved Indian flavors but struggled to find keto-friendly recipes that don’t compromise on taste. I use full-fat Greek yogurt to marinate the chicken, which keeps it juicy and tender. Heavy cream gives the sauce its velvety texture, and garam masala at the end adds that authentic, warm flavor. Always taste and adjust spices gradually, because each family’s preference for heat can vary.

You can serve Keto Chicken Tikka Masala on its own as a hearty dinner, some with cauliflower rice for a complete keto meal, also with steamed low-carb vegetables like broccoli or zucchini noodles for added nutrition and color.

Its Perfect For:

• Weeknight dinners when you want comfort without carbs
• Meal prep for keto-friendly lunches
• Special family gatherings with flavorful dishes
• Romantic dinners at home with rich, creamy sauces
• Anyone craving classic Indian food without the rice or naan

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup full-fat Greek yogurt
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper, to taste
• 2 tablespoons ghee or olive oil
• 1 small onion, finely chopped
• 1 can (14 oz) diced tomatoes
• 1/2 cup heavy cream or coconut cream
• 1 teaspoon garam masala
• Fresh cilantro, chopped, for garnish

Kitchen Equipment You’ll Need

• Large mixing bowl for marinating the chicken
• Skillet or sauté pan for cooking the chicken and sauce
• Knife and cutting board for chopping onions and chicken
• Measuring spoons and cups for spices and liquids
• Whisk for blending cream and spices into the sauce
• Spoon or tongs for stirring and serving

How to Make Keto Chicken Tikka Masala

Step 1

Marinate the chicken: In a large bowl, combine Greek yogurt, lemon juice, garlic, ginger, turmeric, cumin, paprika, cayenne, salt, and pepper. Add the chicken pieces and mix until every piece is fully coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 2

Cook the chicken: Heat 1 tablespoon of ghee or olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 5–6 minutes until lightly browned on all sides but not fully cooked through. Remove the chicken from the skillet and set aside.

Step 3

Prepare the sauce: In the same skillet, add the remaining ghee or oil. Sauté the chopped onion for 4–5 minutes until soft and golden. Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant.

Step 4

Add tomatoes and spices: Pour in the diced tomatoes and cook for 5–7 minutes, stirring occasionally, until the mixture thickens slightly. Add salt and pepper to taste. Reduce the heat to low and stir in heavy cream and garam masala, creating a smooth, rich sauce.

Step 5

Combine chicken and sauce: Return the partially cooked chicken to the skillet. Stir to coat the chicken fully in the creamy tomato sauce. Simmer on low heat for 8–10 minutes, allowing the flavors to meld and the chicken to cook completely.

Step 6

Garnish and serve: Sprinkle freshly chopped cilantro over the top. Serve hot on its own for a keto-friendly meal, or alongside cauliflower rice or zucchini noodles to keep it low-carb while enjoying the classic flavors of Chicken Tikka Masala.

Tips for Making the Best Keto Chicken Tikka Masala

• Marinate the chicken overnight. This allows flavors to deeply penetrate and keeps the chicken juicy. Don’t skip this step if you want maximum flavor.
• Use boneless thighs instead of breast. Thighs stay tender and are less likely to dry out during cooking, which is especially important for creamy sauces.
• Cook spices on low heat first. Toasting spices gently in oil or ghee brings out their aroma without burning them.
• Simmer sauce slowly. Allow the tomatoes and cream to meld over low heat for 10 minutes for a rich, velvety texture.
• Adjust cream for consistency. If the sauce is too thick, add a little water or coconut milk gradually until smooth.
• Taste before adding salt. Some yogurts and creams are already salted, so seasoning at the end prevents oversalting.
• Garnish with fresh cilantro. It adds color, freshness, and an authentic flavor that completes the dish.

Optional Ingredients

• 1 teaspoon fenugreek leaves (kasuri methi) for an earthy aroma
• 1/2 teaspoon cardamom for extra warmth
• 1/4 teaspoon nutmeg for subtle depth
• 1 small chili for extra heat
• Coconut cream instead of heavy cream for dairy-free version
• Almond flour to thicken sauce slightly if desired

How to Serve Keto Chicken Tikka Masala

I like serving this dish straight from the skillet onto a warm platter so it looks cozy and inviting. The creamy sauce is the star, and I always make sure it’s drizzled over the chicken generously. I often sprinkle a little fresh cilantro on top for color and extra freshness.

I also love pairing it with cauliflower rice. The rice soaks up the sauce perfectly, giving you that satisfying feeling of a full meal without the carbs. Sometimes I add lightly sautéed zucchini or spinach on the side for a fresh, crunchy contrast that balances the richness of the sauce.

For a more indulgent presentation, I sometimes serve it with a wedge of lemon or lime. A light squeeze brightens the flavors and adds a zesty finish. You can even offer a small bowl of keto-friendly yogurt on the side for a cooling effect against the spices. This makes it feel special, like a restaurant-quality meal at home.

Is Keto Chicken Tikka Masala Healthy?

Yes, this version is keto-friendly and low in carbs while still being high in protein and healthy fats. Using full-fat dairy ensures you get enough fat to stay in ketosis while keeping the dish creamy and flavorful.

It’s also free of refined sugar, gluten, and heavy starches. The spices like turmeric, cumin, and paprika add antioxidants and anti-inflammatory benefits, making it a healthier alternative to the traditional version served with rice or bread.

Variations and Substitutions

• Coconut Cream Version: Replace heavy cream with coconut cream for a dairy-free, keto-friendly twist. The sauce stays creamy and rich.
• Spicy Version: Add extra cayenne or chopped green chilies for those who love more heat. It enhances the smoky paprika flavor beautifully.
• Grilled Chicken Version: Grill the marinated chicken pieces instead of pan-frying. Adds a slight char and smoky depth to the sauce.
• Vegetable Addition: Add cauliflower, bell peppers, or zucchini to make it a hearty one-pot meal. They absorb the sauce wonderfully.
• Ground Chicken Tikka: Use ground chicken instead of thighs for a quicker, textured version. Sauté first, then add the sauce.
• Fenugreek Leaves: Crush dried kasuri methi into the sauce for authentic flavor and aroma. It adds a subtle earthy note.
• Almond Flour Thicken: Stir in a teaspoon of almond flour if you want a thicker sauce without carbs. Works perfectly for meal prep.
• Cream Cheese Addition: Add 1–2 tablespoons cream cheese for extra richness and slightly tangy flavor. Perfect for indulgent dinners.

How to Store, How to Reheat

Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, so leftovers often taste even better. Make sure the chicken and sauce are fully cooled before refrigerating.

To reheat, gently warm the dish in a skillet over low heat. Add a splash of water or cream if the sauce has thickened too much. Stir occasionally until heated through, then serve immediately. Avoid microwaving for long periods as it may dry out the chicken.

Frequently Asked Questions About Keto Chicken Tikka Masala

Can I use chicken breast instead of thighs?
Yes, you can. Breast is leaner but cooks faster and can dry out. I recommend slicing it evenly and marinating longer to keep it juicy. Always cook over medium heat and stir gently.

Is this recipe dairy-free?
It can be. Swap heavy cream for coconut cream and use coconut yogurt for the marinade. The flavor changes slightly but still stays creamy and satisfying. It’s perfect if you’re lactose-intolerant or prefer plant-based ingredients.

Can I freeze keto chicken tikka masala?
Absolutely! Let the dish cool completely before placing it in an airtight container. Freeze for up to 2 months. When reheating, thaw in the fridge overnight and warm gently in a skillet to preserve the creamy sauce.

What side dishes go best with it?
Cauliflower rice is my go-to, but zucchini noodles, sautéed spinach, or roasted broccoli are also excellent. For a more indulgent meal, serve with a small side of keto-friendly naan or cheese-stuffed flatbread. It’s a great way to enjoy variety without carbs.

Keto Chicken Tikka Masala Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Delicious Keto Chicken Tikka Masala recipe with creamy, low-carb sauce, tender chicken, and authentic Indian flavors. Perfect for keto dinners, meal prep, and healthy weeknight meals.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

• 1/2 cup full-fat Greek yogurt

• 2 tablespoons lemon juice

• 3 cloves garlic, minced

• 1-inch piece ginger, grated

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper (optional for heat)

• Salt and pepper, to taste

• 2 tablespoons ghee or olive oil

• 1 small onion, finely chopped

• 1 can (14 oz) diced tomatoes

• 1/2 cup heavy cream or coconut cream

• 1 teaspoon garam masala

• Fresh cilantro, chopped, for garnish

Directions

• Marinate the chicken: In a large bowl, combine Greek yogurt, lemon juice, garlic, ginger, turmeric, cumin, paprika, cayenne, salt, and pepper. Add the chicken pieces and mix until every piece is fully coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
• Cook the chicken: Heat 1 tablespoon of ghee or olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 5–6 minutes until lightly browned on all sides but not fully cooked through. Remove the chicken from the skillet and set aside.
• Prepare the sauce: In the same skillet, add the remaining ghee or oil. Sauté the chopped onion for 4–5 minutes until soft and golden. Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant.
• Add tomatoes and spices: Pour in the diced tomatoes and cook for 5–7 minutes, stirring occasionally, until the mixture thickens slightly. Add salt and pepper to taste. Reduce the heat to low and stir in heavy cream and garam masala, creating a smooth, rich sauce.
• Combine chicken and sauce: Return the partially cooked chicken to the skillet. Stir to coat the chicken fully in the creamy tomato sauce. Simmer on low heat for 8–10 minutes, allowing the flavors to meld and the chicken to cook completely.
• Garnish and serve: Sprinkle freshly chopped cilantro over the top. Serve hot on its own for a keto-friendly meal, or alongside cauliflower rice or zucchini noodles to keep it low-carb while enjoying the classic flavors of Chicken Tikka Masala.