A Healthy Chicken Tikka Masala recipe that is quick to make and keto-friendly. All the flavor and zero guilt make this tasty Chicken Tikka Masala dish even more satisfying. Serve it with rice to have dinner ready in under 30 minutes.
Healthy Chicken Tikka Masala
I am so excited to share this version of Chicken Tikka Masala with you. My husband requests this often and I don't mind making it! It can be made in under 30 minutes and leaves me feeling satisfied both with taste and health. Hope you enjoy it as much as we do!Jump to Recipe
What is the difference between Chicken Tikka and Chicken Tikka Masala?
One has a gravy that pairs perfectly with rice and the other can be eaten as an appetizer, topping on pizza/nachos, or wrapped into a burrito/taco/gyro. Honestly, you can't go wrong either way!
Why is this recipe considered "clean-eating"?
This Healthy Chicken Tikka Masala recipe has no added soy, corn, wheat, dairy, or lentil legumes. Making it perfect for clean-eating diets! I follow a JJVirgin Lifestyle and try to avoid processed foods as much as possible.
What Chicken Tikka Masala Spice Mix do you recommend?
For this specific recipe I like to use Shan Chicken Tikka Masala recipe. It has a comfort taste for me that makes the dish taste similar to what I tried to recreate from my college days. Shan Chicken Tikka Masala is available at almost any Indian grocery store. If that is not an option, then it can also be found on Amazon. You can add as little or as much as you like depending on your spice tolerance; making it a great family friendly dish!
Why add salt at the end?
Shan Chicken Tikka Masala Spice Mix already has salt in it. In fact, it is high in sodium. For that reason I stay away from adding extra salt in this dish.
Can I add cream to this Easy Chicken Tikka Masala Recipe?
This recipe is delicious without the additive of cream. I personally do not recommend it. With that said, if you would like to add some then I recommend coconut cream or cashew milk. For a tasty no holding back recipe, give this Chicken Tikka Masala Recipe a try.
What can I substitute instead of Chicken?
- Paneer chopped into cubes
- Extra Firm Tofu that has been patted dry
- Mixed Vegetables (cauliflower, carrots, potatoes, and peas)
- Soy Chunks/Nuggets
How did your version of this Healthy Chicken Tikka Masala Recipe come about?
HISTORY: This recipe dates back to my University of Houston undergrad college days when a friend introduced me to a restaurant in Houston. We would always pick up their Chicken Tikka Masala to go. Once I moved back to Arkansas I had to find a way to recreate this dish. I played around with a few different ingredients until this compilation came about.
This Healthy and Easy Chicken Tikka Masala Recipe is dairy and gluten-free and for that reason it’s considered clean-eating.
What can I pair Chicken Tikka Masala with?
This recipe goes well with Siete Cassava or Almond Flour tortillas. You can also make a variation of healthy tortillas that fit your diet and lifestyle. It also pairs well with Brown or White Rice and Quinoa.
If you are interested in a Chicken Tikka Masala Recipe that tastes more like a restaurant take-out, then give this recipe a try!
Healthy Chicken Tikka Masala Recipe
Healthy Chicken Tikka Masala
- 3 large chicken breasts, chopped into 1" cubes
- 1 large onion, boiled and pureed (instructions below)
- ¼ cup cashews, blended into a paste (instructions below)
- .5-1 package Shan Chicken Tikka Masala Spice Mix (you can use a different brand if you prefer)
- 1 teaspoon fresh grated garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon turmeric (fresh or powder)
- 2 tablespoon tomato paste
- ¼ cup water (add more or less depending on curry consistency preference)
- red chili powder
- salt (optional-TIP:Shaan masala already has salt)
- finely chopped cilantro
- Mix the chicken breast, Shan Chicken Tikka Masala Spice, and 2 tablespoon of oil together and let it sit at room temperature while you prepare the other ingredients.
- BOILED AND PUREED Onion - Boil a chopped onion with some water, drain the water, and puree the onion once it is translucent.
- CASHEW PASTE - Blend the cashews into a fine paste. (You can add a little water if needed)
- Heat a pan on high heat and add about 1 tablespoon of oil. Spread the oil across the bottom of the pan to coat.
- Add the chicken to the pan by spreading it throughout the pan so the maximum amount of chicken is touching the hot surface. Feel free to do this in multiple rounds of cooking if the pan you are using is small. This helps brown one side of the meat resulting in very tender pieces.
- Let the chicken cook without stirring for about 3 minutes. Then take a flat spatula and gently flip over.
- Cook for an additional 3 minutes, lower the heat to medium/low, and then stir the chicken.
- Mix in turmeric, cashew paste, onion puree, ginger, and garlic. Add red chili powder and salt after a taste test.
- Mix well.
- Now add water according to your preference on curry consistency. For wraps I use less water and more water to eat with rice, but it’s also based on your likings.
- Cover and cook on medium/low heat for about 5 minutes.
- Top with chopped cilantro and serve with your choice of rice, tortilla, naan, bread, paratha, etc.
- Enjoy <3. Happy Eating, Folks!
- Add salt at the very end.
- Check substitution requirements in post above
- Cream is not recommended for this dish
- Pairs well with gluten and grain-free Siete Tortillas