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Keto Chicken Tikka Masala
Chicken Tikka Masala is Indian fare, right? Well, chicken tikka is. Spiced chicken marinated in yogurt, grilled on kababs is undeniably Indian. Tikka Masala, the story goes, is SCOTTISH! Yep, according to legend, a Bengali chef improvised the dish at a restaurant in Scotland! He added a sauce to the dish and chicken Tikka Masala was born! It makes a delightful dinner when paired with cauliflower rice! Give it a try!
Ingredients
Method
- Place chicken in bowl. pour yogurt over chicken and massage with your hands making sure chicken is covered completely. Let marinate at least 30 minutes.
- After 30 minutes, wipe off excess yogurt with hands and wipe out bowl with paper towel. Return chicken to bowl.
- Drizzle 2 tbs olive oil over chicken. Add spices from salt through cardamom. Mix with fingers to make sure chicken is coated evenly with spices and oil.
- In a large frying pan, over medium high heat add 2 tbs olive oil. Brown chicken for 5 minutes per side being careful not to burn the spice coating. Transfer to a plate and slice chicken into smaller bits.
- Using the pan with the drippings and spices, add the onion and cook over medium heat for 5 minutes, adding a bit more oil if necessary. Add garlic and ginger and cook till aromatic, 1 minute or so.
- Stir in tomato paste and cook for a minute or 2 till it starts to caramelize.
- Pour Rotel into pan and scrape bottom of pan with a wooden spook to scrape up any browned bits.
- Let it come to a simmer and add coconut cream and better than bouillon, stirring to incorporate coconut.
- I like a smooth sauce so I used my immersion blender at this point to blend the chunkier bits. Not necessary for anything but cosmetics! Skip it if it doesn’t matter to you! (I’m a pest, ask anybody!)
- Reduce to a simmer and add Chicken back to pan.
- Simmer on meduium low for 20 to 30 minutes, stirring occasionally and adding a bit of water if it gets too thick.
- Serve with chopped cilantro and cauliflower rice, if desired.
Nutrition
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