LOW-CARB CHICKEN TIKKA MASALA
Enjoy this low-carb flavorful meal with cauliflower and zero-carb shirataki rice, and even keto, grain-free naan bread! How's that for a low-carb transformation?!Approximate macros (using Cronometer) for one serving: 410 calories | 38.4g protein | 12.7g net carbs | 18.7g fat. Macros for the keto naan bread, per Sugar Free Londoner's recipe, is 3.6g net carbs per serving. Her recipe serves 6.To reduce net carbs, consider using shirataki rice (one 8 oz bag per serving) completely for the rice substitute, which will subtly reduce the carbs to 10.7g net carbs or use smaller portions. You may also choose to make this a meal on an intermittent fasting day so not to knock you out of ketosis.
Provided by Jacqueline Irish
Categories Dinner
Number Of Ingredients 25
Steps:
- Cut the chicken thighs into roughly 1-1/4u0022 cubes, and add to a medium-sized Pyrex baking dish with a lid.
- In a small food processor, add the garlic, onion, ginger, lemon juice, yogurt, and spices, and puree until fairly smooth. Then add sauce to storage container containing the raw meat, and stir until well mixed. Cover, and refrigerate for a least 4 hours or overnight.
- I tend to make the naan after I have put the meat marinade in the refrigerator. Make/bake per instructions in the link and store in an air-tight container after it has cooled.* (It takes me roughly 20 minutes to make and roll out on a cookie sheet, and then finish baking in another 22 minutes.) When ready to use, toast the naan (on a low setting) in a toaster oven. Then cut each piece into halves and plate with each serving of Chicken Tikka. Serve with additional softened butter or ghee and garnish with finely cut cilantro.
- Just prior to cooking the marinated meat, cook the cauliflower and shirataki rice (separately), as instructed on packaging. When warm, remove the cauliflower rice from the heat. Then, when ready, rinse and drain the shirataki rice in a fine mesh strainer, and then return to the pot to cook off any excess water on medium heat (about 5 minutes). You may decide to combine into one pot, both the shirataki and cauliflower rice or keep this separate and combine the two when served. (In my household, shirataki rice isn't tolerated well by one member of the family so I leave these two items separate.)
- In a large skillet on medium-high heat, add all the meat marinade mixture and cook until meat is cooked through (about 10 minutes), stirring as needed. Then turn heat down to medium-low, and add the coconut milk, tomato puree, and tomato paste. Simmer sauce until ready to be plated.
- When all is warm, add to each plate a small bed of cauliflower (or shirataki) rice, followed by a serving of Chicken Tikka over the top. Then, garnish tikka and naan with chopped cilantro, and enjoy!
Nutrition Facts :
LOW-CARB CHICKEN TIKKA MASALA
A delicious, easy recipe for this popular Indian dish. Low-carb and gluten-free.
Provided by Annissa Slusher
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the coriander, cumin, paprika, cardamom, cayenne pepper, and nutmeg. Set aside.
- Heat a large skillet over medium heat. Add oil. When oil is hot, add chicken pieces. Be sure they do not touch. Cook in batches if necessary.
- Brown chicken, then cook until opaque. Remove from pan to a plate. Set aside.
- If needed, add more oil to pan. Add onions and cook them until they just start browning on the edges.
- Stir in the mixture of spices. Cook for about two minutes, stirring constantly, to toast spices.
- Add fresh ginger, tomato paste and cream to the skillet, stirring to mix thoroughly. Add the chicken into the sauce. Increase heat to medium to bring the mixture to a simmer, then turn the heat to low and continue cooking, stirring occasionally, until sauce thickens to desired consistency.
- Season with salt and pepper. Stir in cilantro. Taste and adjust seasoning if necessary.
Nutrition Facts : Calories 302 kcal, Carbohydrate 4.8 g, Protein 24.8 g, Fat 21 g, Fiber 1.5 g, ServingSize 1 serving
LOW-FAT BUTTER CHICKEN/TIKKA MASALA
This recipe was found on the Internet one day. I don't know were it originally came from, I just know I like it A LOT! It makes eating healthy worth it! Serve with Basmati rice or Naan. *Add more chili powder to step up the spice.
Provided by Trinityx55
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into bite sized pieces.
- Coat a large non-stick frying pan or wok with cooking spray and saute chicken, garlic, onion, ginger until the pieces are nearly cooked.
- Add all the spices and stock powder.
- Combine with chicken for one minute.
- Add tomato paste and fold through chicken.
- Blend cornflour with the light milk then add to the pan, stir continuously mixing well until boiled.
Nutrition Facts : Calories 167.8, Fat 1.3, SaturatedFat 0.4, Cholesterol 37.6, Sodium 165.3, Carbohydrate 17.9, Fiber 1.8, Sugar 11.9, Protein 21.1
LOWER CARB CHICKEN TIKKA MASALA WITH RAITA
Make and share this Lower Carb Chicken Tikka Masala With Raita recipe from Food.com.
Provided by The Flying Chef
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Method.
- Heat small amount olive oil in a large frying pan or wok, cook chicken in batches until browned all over and set to one side, wipe pan clean.
- Add a little more olive oil to pan, add onion and cook until onion softens, add chili and two pastes stir until fragrant then return the chicken to the pan.
- Add chicken stock, water and lime juice stir until stock dissolved. Then add the mango chutney, again stir to combine.
- Add the cream and bring to boil, reduce heat and simmer for 5-10 Min's this is to cook chicken all the way through. Just before finishing cooking add chopped coriander.
- While chicken is finishing off cooking, add sprouts to another pan with a little bit of oil and cook slightly to soften. They should not be cooked all the way, as they should still have a good crunch.
- This is a mild curry if you want it spicier add more medium curry paste than mild and add more chili seeds.
- To serve place sprouts in a bowl or on a plate and top with chicken and drizzle raita over.
- Raita.
- Combine all ingredients in a small bowl.
- I like to make mine before I start making the chicken tikka, as it allows the flavour of the mint to come through. You can also add cucumber seeded and chopped finely. I do add cucumber to my raita on other recipes but I prefer plain mint with this one. So make it whatever way you enjoy the most!
Nutrition Facts : Calories 530.6, Fat 16.3, SaturatedFat 8.9, Cholesterol 189.3, Sodium 242.8, Carbohydrate 28.7, Fiber 3, Sugar 21.5, Protein 67
LOW CALORIE DIET CHICKEN TIKKA MASALA
Low Calorie Tikka Masala which everyone loves,this recipie will give about 6 servings that are 300grams each and be roughly just over 200 calories
Provided by nokia_aid
Categories Curries
Time 45m
Yield 6-7 Portions, 6-7 serving(s)
Number Of Ingredients 8
Steps:
- Dice and cook onions untill soft.
- Dice the peppers and add to pot and cook for 5 more minutes.
- Add the tikka paste.
- Dice the chicken then add to pot and stir well to mix in then cook for 5 more minutes.
- Add the chopped tomatoes and the cream of tomato soup and add to the pot then simmer for 20 mins stirring occasionally untill chicken is cooked through.
- Stir through mango chutney and low fat natural yoghurt.
Nutrition Facts : Calories 235.6, Fat 8.6, SaturatedFat 2.5, Cholesterol 53, Sodium 294.7, Carbohydrate 20.7, Fiber 4, Sugar 7.8, Protein 19.9
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EASY KETO CHICKEN TIKKA MASALA - LOW CARB SIMPLIFIED
From lowcarbsimplified.com
5/5 (2)Total Time 35 minsCategory Dinner RecipesCalories 640 per serving
- Prepare chicken: Preheat broiler on high and position oven rack 6 inches from heat. Season chicken with salt and pepper. In large bowl, whisk together yogurt, 1 teaspoon garam masala and 1 teaspoon coriander. Add chicken and thoroughly coat with marinade. Marinate for at least 15 minutes (or longer if possible) in refrigerator. After marinating, place chicken on rimmed baking sheet with cooling/baking rack (or line with aluminum foil). Broil chicken for 10 to 15 minutes, flipping once halfway through, until chicken reaches 165 degrees.
- Prepare tikka masala sauce: While chicken is in oven, combine chicken broth, arrabbiata sauce, heavy cream, ½ teaspoon garam masala and 1 teaspoon coriander (and ½ teaspoon ginger if you like) in a large saucepan. Bring to a boil. Then, reduce heat and gently simmer for about 10 minutes. Stir occasionally.
- Finish and serve: When chicken is done, place on cutting board and cut into 2-inch pieces. Stir chicken pieces into sauce and simmer for a few minutes more. Season with salt and pepper as needed. Serve with riced cauliflower or low-carb pita bread.
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