I fell in love with tikka masala and HAD to find a keto version
This was easily the best keto meal I’ve ever made. So so good!
by AnnoyedNurse2021
3 Comments
AnnoyedNurse2021
Keto Naan:
Ingredients:
3 cups Mozzarella cheese
2 tbsp full fat Greek yogurt
2 large eggs
1 ½ cup almond flour
1 tbsp gluten-free baking powder
2 1/2 tbsp butter, melted
1 tablespoon chopped garlic
1 tbsp fresh parsley, chopped
Instructions:
Preheat the oven to 375 degrees and line a baking sheet with parchment paper
In a large bowl, mix together the almond flour, baking powder and eggs.
In another bowl, add your cheese and yogurt and either in a double boiler or the microwave, melt the mozzarella cheese until it is easily mixed and runny.
Immediately combine the cheese mixture and almond flour mixture together, working with your hands and kneading until a uniform dough is achieved.
Cut into 6 equal pieces and form into balls, then flatten with your hands into a flatbread shape.
Put in the oven for approximately 8-10 minutes until golden brown. It is okay if it forms pockets, you can pop them with a fork while they are cooking.
While it’s in the oven, mix together the melted butter, garlic paste and parsley, or melt everything in a pan over low heat for 5 minutes. Brush onto the naan when it is fresh out of the oven and serve!
AnnoyedNurse2021
Tikka masala:
Ingredients:
Servings 8:
1 kilogram Chicken (boneless)
For 1st marinade:
Lime juice (from half a large lime)
1 teaspoon Salt (or to taste)
2 tablespoons Ginger garlic paste (made fresh)
2nd Marinade:
4 tablespoons Hung yogurt (or full fat greek yogurt)
Make sure to make fresh ginger garlic paste for this recipe (use equal parts of garlic cloves and ginger) 1st Marination
For the first marination, add the juice of one small lime or half a big lime, salt (to taste) and 2 tbsp. ginger garlic paste. Mix well
Let this marinate for 20 min at room temperature or for longer in the refrigerator
The first marination helps to get rid of any “poultry” smell from the chicken pieces 2nd Marination
For the second marination, add hung yogurt or Greek yogurt, turmeric powder, 1 tsp. garam masala powder, black pepper powder, 2 tsp. Kashmiri red chilli powder, 1 tbsp. Kasuri Methi or dried fenugreek leaves (crushed) and 1 tbsp. mustard oil.
If you don’t have mustard oil, replace with normal cooking oil
Mix well and marinate for 1 hr at room temperature or longer in the refrigerator (up to overnight)
Cook the chicken at 400F for 5 min in the air fryer or you can pan fry the pieces as well. You can also bake the pieces in an oven instead.
If you are cooking the pieces in the air fryer, make sure to save the drippings for the gravy
Make sure to keep the chicken tikka covered, so they stay moist and juicy
Making the Gravy:
Use red ripe tomatoes for this recipe
I am using 12 cashew nuts for this recipe. This is less than 2 cashew nuts per serving. Cashew nuts adds to the creamy texture of the gravy. If you want to avoid cashew nuts you can use peeled almonds instead (soak in hot water for 10 min and peel).
Make a paste of tomatoes and cashew nuts and set aside
Use a wide pan for this recipe. This will speed up the cooking time of the gravy
Add oil to the pan and set on medium heat
Add cinnamon sticks along with finely chopped onion
Sprinkle some salt so the onion cooks faster
Stir fry the onion for ~1 min or till they look translucent. Add 1 tbsp. fresh ginger garlic paste.
Stir fry the onion till it turns golden brown in color.
Turn down the heat and add cumin powder, coriander powder and 3 tsp. Kashmiri red chilli powder (for red color). Add some normal red chilli powder (for heat).
Give it a quick stir.
Add tomato/cashew purée
Turn up the heat and stir the gravy vigorously until it thickens and oil floats on the surface.
Add any drippings from the chicken tikka and stir till the gravy thickens
Add chicken tikka pieces
Stir fry for 5 min on high heat
Add 1 cup hot water and let the gravy simmer (with the lid placed on) for 5 min
Add salt to taste. Add sugar or any keto sweetener to taste (incase the tomato is too tart)
Add 1 tsp. garam masala powder and 1 tbsp. Kasuri Methi (crushed)
Add heavy cream
Give it a stir and place the lid on for 2 min so that the cream slightly melts
Garnish with chopped coriander leaves. Rest the curry for sometime, so the gravy further thickens
Optional step (but highly recommended!):
You can place a piece of burning charcoal in a metal cup and add some ghee/oil to it. Once the charcoal starts to smoke, place the lid on for 20 min. This will infuse the curry with a smoky aroma
3 Comments
Keto Naan:
Ingredients:
3 cups Mozzarella cheese
2 tbsp full fat Greek yogurt
2 large eggs
1 ½ cup almond flour
1 tbsp gluten-free baking powder
2 1/2 tbsp butter, melted
1 tablespoon chopped garlic
1 tbsp fresh parsley, chopped
Instructions:
Preheat the oven to 375 degrees and line a baking sheet with parchment paper
In a large bowl, mix together the almond flour, baking powder and eggs.
In another bowl, add your cheese and yogurt and either in a double boiler or the microwave, melt the mozzarella cheese until it is easily mixed and runny.
Immediately combine the cheese mixture and almond flour mixture together, working with your hands and kneading until a uniform dough is achieved.
Cut into 6 equal pieces and form into balls, then flatten with your hands into a flatbread shape.
Put in the oven for approximately 8-10 minutes until golden brown. It is okay if it forms pockets, you can pop them with a fork while they are cooking.
While it’s in the oven, mix together the melted butter, garlic paste and parsley, or melt everything in a pan over low heat for 5 minutes. Brush onto the naan when it is fresh out of the oven and serve!
Tikka masala:
Ingredients:
Servings 8:
1 kilogram Chicken (boneless)
For 1st marinade:
Lime juice (from half a large lime)
1 teaspoon Salt (or to taste)
2 tablespoons Ginger garlic paste (made fresh)
2nd Marinade:
4 tablespoons Hung yogurt (or full fat greek yogurt)
1⁄4 teaspoon Turmeric powder
1⁄2 teaspoon Black pepper powder
2 teaspoons Kashmiri red chilli powder
1 teaspoon Garam masala powder
1 tablespoon Kasuri methi (or dried fenugreek leaves)
1 tablespoon Mustard oil
Ingredients for the gravy:
4 tablespoons Oil (any neutral oil)
2 inches Cinnamon stick
3 Tomatoes (large)
12 Cashew nuts
1 Onion (medium, finely chopped)
1 tablespoon Ginger/Garlic paste (made fresh)
3 teaspoons Kashmiri red chilli powder
1⁄4 teaspoon Normal red chilli powder (to taste)
1⁄4 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Garam masala powder
1 tablespoon Kasuri methi (dried fenugreek leaves)
1⁄4 cup Heavy cream
Corainder leaves (for garnish)
Salt (to taste)
Any keto sweetener (to taste (optional))
Instructions:
Cut the boneless chicken in bite size pieces
Make sure to make fresh ginger garlic paste for this recipe (use equal parts of garlic cloves and ginger)
1st Marination
For the first marination, add the juice of one small lime or half a big lime, salt (to taste) and 2 tbsp. ginger garlic paste. Mix well
Let this marinate for 20 min at room temperature or for longer in the refrigerator
The first marination helps to get rid of any “poultry” smell from the chicken pieces
2nd Marination
For the second marination, add hung yogurt or Greek yogurt, turmeric powder, 1 tsp. garam masala powder, black pepper powder, 2 tsp. Kashmiri red chilli powder, 1 tbsp. Kasuri Methi or dried fenugreek leaves (crushed) and 1 tbsp. mustard oil.
If you don’t have mustard oil, replace with normal cooking oil
Mix well and marinate for 1 hr at room temperature or longer in the refrigerator (up to overnight)
Cook the chicken at 400F for 5 min in the air fryer or you can pan fry the pieces as well. You can also bake the pieces in an oven instead.
If you are cooking the pieces in the air fryer, make sure to save the drippings for the gravy
Make sure to keep the chicken tikka covered, so they stay moist and juicy
Making the Gravy:
Use red ripe tomatoes for this recipe
I am using 12 cashew nuts for this recipe. This is less than 2 cashew nuts per serving. Cashew nuts adds to the creamy texture of the gravy. If you want to avoid cashew nuts you can use peeled almonds instead (soak in hot water for 10 min and peel).
Make a paste of tomatoes and cashew nuts and set aside
Use a wide pan for this recipe. This will speed up the cooking time of the gravy
Add oil to the pan and set on medium heat
Add cinnamon sticks along with finely chopped onion
Sprinkle some salt so the onion cooks faster
Stir fry the onion for ~1 min or till they look translucent. Add 1 tbsp. fresh ginger garlic paste.
Stir fry the onion till it turns golden brown in color.
Turn down the heat and add cumin powder, coriander powder and 3 tsp. Kashmiri red chilli powder (for red color). Add some normal red chilli powder (for heat).
Give it a quick stir.
Add tomato/cashew purée
Turn up the heat and stir the gravy vigorously until it thickens and oil floats on the surface.
Add any drippings from the chicken tikka and stir till the gravy thickens
Add chicken tikka pieces
Stir fry for 5 min on high heat
Add 1 cup hot water and let the gravy simmer (with the lid placed on) for 5 min
Add salt to taste. Add sugar or any keto sweetener to taste (incase the tomato is too tart)
Add 1 tsp. garam masala powder and 1 tbsp. Kasuri Methi (crushed)
Add heavy cream
Give it a stir and place the lid on for 2 min so that the cream slightly melts
Garnish with chopped coriander leaves. Rest the curry for sometime, so the gravy further thickens
Optional step (but highly recommended!):
You can place a piece of burning charcoal in a metal cup and add some ghee/oil to it. Once the charcoal starts to smoke, place the lid on for 20 min. This will infuse the curry with a smoky aroma
Enjoy with keto naan or keto roti
Servings 8
Amount Per Serving
Calories 440kcal
Total Fat 37g57%
Saturated Fat 9.7g49%
Sodium 483.8mg21%
Potassium 241.6mg7%
Total Carbohydrate 7.1g3%
Dietary Fiber 2.6g11%
Sugars 2.4g
Protein 20.9g42%
Vitamin C 16.9 mg
Calcium 2.9 mg
Iron 3.6 mg
Vitamin D 1.2 IU
Net Carbohydrates 4.5g
Looks so good