Craving that rich, creamy, and aromatic chicken tikka masala from your favorite Indian restaurant, but want to keep it low-carb? You’ve come to the right place! Forget the takeout menus and the hidden sugars. This Slow Cooker Keto Chicken Tikka Masala recipe delivers all the authentic, soul-warming flavor you love, made effortlessly in your own kitchen. We’re talking incredibly tender chicken thighs swimming in a luscious, coconut-based sauce, all thanks to a simple homemade curry paste and the magic of your slow cooker. Get ready for a set-it-and-forget-it meal that will become your new go-to comfort food.
Ingredients
• 1/4 cup / 55 g ghee or other healthy cooking fat
• 1 small yellow onion, 70 g / 2.5 oz, chopped
• 1 recipe Tikka Masala Curry Paste
• 1 large tomato, 240 g / 8.5 oz, diced
• 1 1/2 cups / 360 ml chicken stock
• 2.7 lbs / 1.2 kg boneless, skinless chicken thighs, cut into 1 1/2-inch / 4-cm chunks
• 1 1/2 cans / 600 ml full-fat coconut milk
• Salt and pepper to taste
• For Serving: Cauliflower rice or shirataki rice
• Optional Garnish: 1/3 cup / 30 g flaked toasted almonds and fresh cilantro
Instructions
1. In a large saucepan or Dutch oven, melt the ghee over medium-high heat. Add the chopped onion and cook for 5 to 8 minutes until softened and lightly browned.
2. Stir in the Tikka Masala Curry Paste and cook for one minute, stirring constantly, until fragrant.
3. Add the diced tomatoes and chicken stock to the pan, stirring to combine. Bring the mixture to a simmer.
4. Transfer the sauce mixture to your slow cooker. Add the chicken thigh chunks and stir to coat.
5. Cover and cook on LOW for 4 to 6 hours, or until the chicken is tender and cooked through.
6. During the last 30 minutes of cooking, stir in the coconut milk.
7. Once cooked, taste the sauce and season with salt and pepper as needed.
8. Serve hot over cauliflower rice or shirataki rice, garnished with toasted almonds and fresh cilantro, if desired.
Nutritional Information
• Serving Size: 1 of 8
• Calories: 468 kcal
• Protein: 32.7 g
• Fat: 34.7 g
• Total Carbs: 8.5 g
• Fiber: 2.6 g
• Net Carbs: 5.9 g
• Macronutrient Ratio: 67% Fat, 28% Protein, 5% Carbs
Pro Tips
• for the Best Tikka Masala
• For an even deeper flavor, briefly sear the chicken chunks in the pan after cooking the onions and before adding the paste. This creates a delicious caramelized crust.
• If your sauce is thinner than you’d like at the end, remove the chicken and switch the slow cooker to HIGH. Let the sauce simmer uncovered for 15-20 minutes to reduce and thicken.
• Don’t use light coconut milk! Full-fat canned coconut milk is essential for creating that signature rich, creamy texture without the sauce splitting.
• This recipe is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and taste even better the next day.
FAQ
Q: Can I use chicken breast instead of thighs
A: Yes, you can use chicken breast, but chicken thighs are recommended for their higher fat content, which keeps them tender and juicy during the long cooking process. If using chicken breast, you may want to reduce the cooking time slightly to prevent it from drying out.
Q: Is this recipe dairy-free
A: This recipe is dairy-free as written, using ghee (clarified butter, which has milk solids removed) and full-fat coconut milk. To ensure it is completely dairy-free, you can substitute the ghee with coconut oil or another healthy cooking fat.
Q: What if my sauce is too thin
A: If your sauce is thinner than desired at the end of cooking, simply remove the chicken from the slow cooker. Turn the slow cooker to the HIGH setting and let the sauce simmer uncovered for 15-20 minutes, or until it has reduced and thickened to your liking.
Q: What can I serve with keto chicken tikka masala
A: To keep this meal low-carb and keto-friendly, serve it over cauliflower rice or shirataki rice. A side of steamed green beans or a simple cucumber salad also pairs wonderfully with the rich sauce.
