I just love when one of my favorite meals in LIFE can be easily transformed into a keto-friendly dish! It doesn't hurt that I’m trying to lose a few pounds.
If you’re on the hunt for a low carb recipe where you don't even miss the carbs, then look no further than here!
This Chicken Tikka Masala dish, which served over cauliflower rice, is beyond delicious… and by that I mean finger-licken’ good TASTY!
PLUS… so easy to make!
This Indian dish involves pulling a few spices that I don’t often use out from the back of the pantry and mixing them with boneless chicken thighs.
Next step is to create a marinade by adding sour cream, zest and garlic, completely coating the chicken and then baking it in the oven.
While that’s cooking get the marinade going by sautéing onions in a cast iron skillet.
Then spicing them up.
By the time you add the organic coconut milk this baby will be good enough to eat right then and there!
But don’t.
In a few minutes it will thicken… like so.
By this time your chicken is baked to perfection.
You’ll mix it into the sauce and you’ll serve it up like there’s no tomorrow!
The aroma is TO DIE FOR!
Seriously, from the bottom of my scrumptious food heart, chicken doesn’t get any better than this!
The great news is that this dish is already pretty much a low carb delicacy. So we didn’t have to do much except for a few tweaks to make it super keto friendly! Obviously you want to serve it with something that absorbs the delicious sauce. That’s why I love cauliflower rice, which is much less carby than regular rice or any grain!
Ingredients
for the chicken
1 lb organic chicken thighs, boneless
2 tbsp sour cream full fat
1 tbsp lemon juice & zest
4 cloves, fresh organic garlic, minced
1/2 tsp turmeric
1/2 tsp ground cumin
1 tbsp paprika
1 tsp chilli flakes
salt and pepper
for the sauce
1 tsp coriander seeds, ground
1/2 tsp mustard seeds
1/2 tsp ground cumin
1 tsp ground cardamom pods
1 tbsp paprika
1/2 tsp garam masala
1 tsp curry powder
1 tbsp ghee (or butter)
1 can of organic coconut milk (15 oz)
2 tbsp tomato paste
1 medium onion, chopped
1 tbsp fresh ginger, minced
salt & pepper
Directions
Preheat oven to 400 F. Cut chicken thighs into roughly equal pieces and transfer to a large bowl. Add spices, sour cream, lemon juice, zest and garlic. Mix until the chicken is evenly coated. If possible let it marinate for one hour.
Transfer chicken into a baking sheet and bake for 20 minutes. Meantime, place ghee into a large iron cast skillet on medium heat. Add onion, ginger, coriander, mustard seeds and cumin and cook for 5 minutes. Add coconut milk and the rest of the spices (paprika, curry powder, ground cardamom pods, garam masala, salt and pepper).
Stir sauce until spices are combined and add tomato paste. Lower the heat and let it simmer for 15 minutes (or until the sauce thickens).
Remove chicken from the oven and let it sit for 5 minutes. Add it to the sauce and gently stir. Turn off the heat and let it sit for 5 minutes. Serve with cauliflower rice.
M. Larraabal on
sounds delicious