There’s something about a big pot of chicken tikka masala bubbling on the stove that makes any day feel special. This version is low carb but packed with deep, layered flavor. It’s one of those dishes where the sauce is the real star—rich, spiced, a little smoky, and begging to be scooped up to the last drop.
Onions and tomatoes, with the help of garam masala, work absolute magic here. I promise you won’t miss the carbs when you taste how satisfying this is.
If you’re craving more curry-inspired meals, I love making my own butter chicken or throwing together a simple curry chicken salad for busy days.
A Sauce Worth Every Spoonful
I’ve cooked this recipe so many times for family dinners and friendly get-togethers. It went through a serious testing phase in my kitchen—my family will tell you they had to taste at least four variations before I landed on this one.
What I love most about it is the bold, layered taste without being complicated. Garam masala is the backbone, doing the heavy lifting on flavor, while garlic, ginger, onions, and tomatoes round it out with just enough sweetness and tang.
And that cream? It’s not just for richness—it balances the spices beautifully and gives you that restaurant-style texture.
Whenever I make this, I make sure there’s enough sauce to spoon over cauliflower rice or mop up with low-carb naan. If I’m being honest, there have been times I’ve just eaten it by the spoonful straight from the pot.
Why I Keep Coming Back to This Recipe
This chicken tikka masala has become a staple in my weeknight rotation. Here’s why it’s a favorite:
- Great for making ahead—flavors deepen in the fridge
- Comforting and creamy with a gentle heat
- Feels like real takeaway food but lighter and low carb
- Flexible enough to suit your ingredients and taste
My Ingredient Tips and Choices
Greek Yogurt
Don’t skip marinating the chicken in Greek yogurt. The gentle acidity makes the meat so tender and juicy. I usually let it sit for at least 30 minutes if I have the time.
Chicken
I prefer chicken thighs for this because they stay juicy and stand up to the sauce, but if you’re watching calories, chicken breast works fine. Just keep an eye on the cooking time so it doesn’t dry out.
Garam Masala
If you haven’t stocked this spice blend yet, you’re in for a treat. It’s a warm, fragrant mix that varies a bit by brand or region but usually includes cloves, cardamom, cumin, and cinnamon. It’s bolder and sharper than generic curry powder. I always buy mine in small batches to keep it fresh.
Heavy Cream or Coconut Milk
For dairy-free or paleo versions, full-fat canned coconut milk is a great substitute. Make sure to stir it well so the thick cream on top combines with the liquid underneath before adding it in.
How I Like to Serve It
This sauce is gold, so don’t waste a bit. Here are my favorite ways to serve it:
- Ladled over cauliflower rice for a classic pairing
- Scooped with homemade keto naan or store-bought low-carb wraps
- Served on top of roasted vegetables like zucchini or bell peppers
- Even with a side of simple sautéed spinach to soak up that sauce
Honestly, if you’re cooking for people who aren’t low carb, they can enjoy it with plain rice or naan without you making a separate meal.
My Best Tips for Getting It Right
I know it can seem like there are a few steps, but it’s truly easy once you get going. These are the things that make the difference in my kitchen:
Toast Your Spices
Just a minute in the pan brings out so much more aroma and depth. Don’t skip this step—it’s what makes your house smell incredible.
Char the Chicken
Get some color on those marinated pieces. Letting them blacken just a bit adds smokiness to the sauce and makes it taste like it came out of a tandoor.
Blend for Creaminess
I prefer a smooth sauce, so I give mine a quick blitz with an immersion blender before adding the chicken back in. If you like it chunky, keep it rustic and skip the blender.
Check the Temperature
Overcooked chicken ruins the experience. I use a meat thermometer and pull it off the heat at 165°F for perfect, juicy results.
Variations I Make All the Time
This recipe is super forgiving and can be easily adapted:
- Swap in shrimp or cubed pork for something different.
- Make it vegetarian with chickpeas, paneer, or roasted cauliflower.
- Turn it into a hearty soup by adding more broth and cream—great for cooler nights.
Final Thoughts
This is one of those dishes I never get tired of cooking or eating. It’s cozy, full of personality, and feels like it took all day even though it didn’t. Whether you’re serving it to guests or meal-prepping for the week, it’s sure to impress.
If you haven’t made tikka masala at home yet, give this version a try. You might find it becomes your new favorite too.
Low Carb Chicken Tikka Masala
This Chicken Tikka Masala brings bold, aromatic flavors to your dinner table.
Ingredients
For the Chicken & Marinade
- 1 tablespoon garam masala
- 1 cup Greek yogurt (such as Fage 2%)
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tablespoon kosher salt
- 2 cloves garlic, finely grated
- 1 tablespoon fresh ginger, grated
For the Sauce
- 1 tablespoon grated ginger
- 1 ½ tablespoons minced garlic
- 1 teaspoon kosher salt
- ¼ cup avocado or vegetable oil
- 2 tablespoons garam masala
- 1 lime, juiced
- 3 cups chopped onion
- 1 (14-ounce) can diced tomatoes
- ¾ cup heavy cream
Instructions
- In a large zip-top bag or mixing bowl, combine the yogurt, garlic, ginger, garam masala, and salt. Add in the chicken pieces and toss well to coat.
- Seal the bag or cover the bowl and refrigerate for at least 3 hours, or overnight for the best flavor.
- Position your oven rack about 10 inches below the broiler. Preheat the broiler and line a baking sheet with parchment paper. Set a wire rack over the sheet and arrange the marinated chicken in a single layer.
- Broil for 9–11 minutes, flipping the pan halfway through, until the tops of the chicken pieces are charred in spots. The chicken won’t be fully cooked yet—just set it aside while you prepare the sauce.
- In a large pan, heat the oil over medium. Once shimmering, add the onions and cook for about 5 minutes until they soften. Stir in the garlic and ginger and cook until fragrant, around 2 minutes.
- Sprinkle in the garam masala and toast for 1 minute. Pour in the diced tomatoes and salt, stir to combine, and bring the mixture to a simmer. Let it cook for about 10 minutes until thickened.
- Stir in the heavy cream and lime juice. For an ultra-smooth sauce, you can carefully transfer the mixture to a blender or use an immersion blender right in the pan until silky smooth. Return the sauce to the pan if needed.
- Simmer and ServeAdd the broiled chicken and any collected juices into the sauce. Let it simmer gently for about 10 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F.
- Serve hot over cauliflower rice or regular rice, garnished with fresh cilantro.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 478Total Fat 27gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 14gCholesterol 220mgSodium 1173mgCarbohydrates 19gFiber 4gSugar 8gProtein 44g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.