Chicken Tikka Masala (Low Carb, High Protein)

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
• 1/2 cup (120g) plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp grated fresh ginger
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp salt
• 2 tbsp butter or ghee
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1.5 tsp garam masala
• 1 tsp paprika
• 1/2 tsp chili powder (optional)
• 1/2 cup (120ml) canned tomato purée
• 3/4 cup (180ml) heavy cream or coconut cream
• Salt to taste
• Fresh cilantro to garnish
• 2 cups (400g) cauliflower rice
• Simple cucumber salad (cucumber, lemon, mint)

Method

1. Marinate the ChickenCombine marinade ingredients in a bowl. Add chicken and coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
2. Cook the ChickenPreheat grill, oven broiler, or skillet. Cook chicken until browned and cooked through (about 5–7 mins per side). Set aside and cut into chunks.
3. Make the SauceIn a deep pan, melt butter. Sauté onion for 5 minutes until soft. Add garlic, ginger, and spices. Stir for 1–2 minutes.
4. Add Tomatoes and CreamStir in tomato purée and simmer for 5 minutes. Add cream, stir, and bring to a low simmer.
5. Combine and ServeAdd grilled chicken to the sauce. Simmer for another 10 minutes until flavors meld. Garnish with cilantro. Serve with cauliflower rice or cucumber salad.