Low Carb Chicken Tikka Curry

Embark on a flavorful journey with this Low Carb Chicken Tikka Curry, a wholesome twist on a classic Indian favorite that's designed to fit into your keto or low-carb lifestyle. Tender chunks of marinated chicken are infused with aromatic spices like garam masala, cumin, turmeric, and coriander, then simmered in a creamy, tomato-based sauce for a rich, restaurant-quality experience. The addition of Greek yogurt and fresh lemon juice balances the bold flavors, while heavy cream gives the curry its signature velvety texture. Perfect for meal prep or a quick family dinner, this recipe delivers all the comforting warmth of traditional tikka curry without the carb-heavy side dishes. Garnish with a sprinkle of fresh cilantro and serve with cauliflower rice or zucchini noodles for a guilt-free indulgence!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 150 grams Greek yogurt
• 4 cloves Garlic
• 1 tablespoon Ginger paste
• 2 tablespoons Lemon juice
• 2 teaspoons Garam masala
• 1.5 teaspoons Ground cumin
• 1.5 teaspoons Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Onion
• 3 tablespoons Tomato paste
• 100 milliliters Heavy cream
• 2 tablespoons Cilantro

Directions

Step 1

Cut the chicken breast into bite-sized chunks.

Step 2

In a bowl, combine Greek yogurt, 2 cloves of minced garlic, ginger paste, 1 tablespoon lemon juice, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon turmeric powder, 0.5 teaspoon paprika, and 0.5 teaspoon salt. Mix well to create a marinade.

Step 3

Add the chicken pieces to the marinade, making sure every piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Step 4

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the marinated chicken pieces in batches, allowing them to cook on each side until browned, about 5-7 minutes. Remove the chicken and set aside.

Step 5

In the same pan, add the remaining olive oil and finely chopped onion. Sauté until the onion becomes golden and translucent, about 5 minutes.

Step 6

Add the remaining 2 cloves of minced garlic and cook for an additional 1 minute until fragrant.

Step 7

Stir in tomato paste, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, and the remaining paprika, and garam masala, combining them well with the onion mixture.

Step 8

Return the chicken to the pan, stirring to coat it in the spices. Pour in heavy cream and the remaining lemon juice, season with 0.5 teaspoon salt and black pepper.

Step 9

Allow the curry to simmer for 10-15 minutes on a low heat until the chicken is fully cooked and the sauce is thick and silky.

Step 10

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(1115.9g)

Amount per serving	% Daily Value*
Calories	1627.4

Total Fat 83.4g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 5.1g
Cholesterol 535mg	0%
Sodium 4157.0mg	0%
Total Carbohydrate 53.2g	0%
Dietary Fiber 10.5g	0%
Total Sugars 20.9g
Protein 158.5g	0%

Vitamin D 0IU	0%
Calcium 363.2mg	0%
Iron 12.3mg	0%
Potassium 2871.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.0%

Protein: 39.7%

Carbs: 13.3%