Who says you have to give up your favorite takeout dishes on a keto diet? This Slow Cooker Keto Chicken Tikka Masala is here to prove that you can enjoy all the rich, aromatic, and creamy flavors of the classic Indian curry without the carbs. We’re talking incredibly tender chicken thighs swimming in a luscious, perfectly spiced tomato-cream sauce. The best part? Your slow cooker does all the heavy lifting, making this a set-it-and-forget-it meal that will have your whole house smelling incredible. Get ready to dive into a bowl of pure comfort food!
Ingredients
• 1 lb / 450g boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp / 30ml olive oil
• 2 tsp / 6g onion powder
• 3 cloves garlic, minced
• 1-inch piece / 2.5cm ginger, freshly grated
• 3 tbsp / 45g tomato paste
• 5 tsp / 15g garam masala
• 2 tsp / 6g smoked paprika
• 4 tsp / 12g kosher salt, or to taste
• 10 oz / 280g can diced tomatoes, undrained
• 1 cup / 240ml heavy cream
• 1 cup / 240ml full-fat canned coconut milk, divided
• 1 tsp / 3g guar gum (optional, for thickening)
• Fresh cilantro, chopped, for garnish
Instructions
1. Directions
2. Place the bite-sized chicken pieces into the basin of your slow cooker. Grate the fresh ginger directly over the chicken.
3. In a separate medium bowl, whisk together the tomato paste, canned diced tomatoes, olive oil, onion powder, minced garlic, garam masala, smoked paprika, and kosher salt. Stir in ½ cup of the coconut milk until well combined.
4. Pour the tomato and spice mixture over the chicken in the slow cooker and stir to ensure all the chicken is evenly coated.
5. Secure the lid and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
6. Stir in the remaining ½ cup coconut milk, the heavy cream, and the guar gum (if using). Mix well until the sauce is smooth and slightly thickened. Let it heat through for another 10-15 minutes before serving.
7. Garnish generously with fresh chopped cilantro and serve hot.
Nutritional Information
• Servings: 5
• Calories: 495
• Fat: 43g
• Net Carbs: 5g
• Protein: 25g
Pro Tips
• For a deeper flavor, briefly sear the chicken pieces in a hot pan with olive oil until golden brown before adding them to the slow cooker.
• To adjust the heat, add a pinch of cayenne pepper or a finely chopped green chili along with the other spices.
• Serve this curry over cauliflower rice or with your favorite keto-friendly naan bread to soak up every last drop of the delicious sauce.
• This dish tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days as the flavors continue to meld.
FAQ
Q: Can I use chicken breast instead of thighs in this recipe
A: Yes, you can use chicken breast, but thighs are highly recommended as they stay more tender and juicy during the long, slow cooking process. If using chicken breast, you may want to reduce the cooking time slightly to prevent it from drying out.
Q: Is this keto chicken tikka masala spicy
A: This recipe is rich and aromatic rather than intensely spicy. For those who prefer more heat, the pro tips suggest adding a pinch of cayenne pepper or a finely chopped green chili to easily customize the spice level to your liking.
Q: What can I serve with this low carb tikka masala
A: To keep the meal completely keto-friendly, serve this curry over a bed of cauliflower rice or with a side of keto naan bread. These are perfect for soaking up every last bit of the creamy sauce without adding carbs.
Q: How do I make the sauce thicker
A: The recipe suggests an optional teaspoon of guar gum for thickening. Stir it in with the heavy cream and remaining coconut milk during the last 10-15 minutes of cooking to achieve a richer, thicker sauce.
