Description

This semi-homemade Tikka Masala offers a flavorful shortcut to a classic Indian dish, significantly reducing cooking time without sacrificing authentic taste. The recipe cleverly combines fresh ingredients with a pre-made sauce, streamlining the process while ensuring a rich, aromatic experience. It begins with diced white onion gently simmered in ghee and tomato paste, creating a sweet and savory base.

Garam masala is then toasted to release its fragrant oils, infusing the kitchen with warm, inviting aromas. Sliced cherry tomatoes add a touch of sweetness and acidity, while a swirl of heavy cream contributes a luxurious creaminess and balances the spices. Diced chicken thighs, marinated in a portion of the Tikka Masala sauce, are broiled until beautifully charred, adding a smoky depth to the dish.

The chicken is then combined with the sauce in the pot, and simmered briefly to allow all the flavors to meld together harmoniously. The result is a vibrant, comforting Tikka Masala with tender chicken and a luscious, flavorful sauce. This versatile dish is delicious served with cauliflower rice, offering a lighter alternative to traditional rice.

For an extra layer of flavor and texture, consider pairing the Tikka Masala with a spicy cucumber and bell pepper stir-fry, featuring the pungent bite of garlic and the fiery kick of serrano peppers. This combination creates a delightful contrast of cool and hot, creamy and crisp, making each bite a culinary adventure. Feel free to adjust the amount of serrano peppers to suit your preference for heat.

If you prefer a milder dish, simply omit them altogether. Using a pre-made sauce simplifies the process and reduces the need for a long list of individual spices, but feel free to customize it to your liking. Enjoy this streamlined version of Tikka Masala, a satisfying and flavorful meal that is perfect for a weeknight dinner or a special occasion.

Preparation Time

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Nutrition Information

Per 1 bowls serving

Calories

500 Kcal

Carbs

15 g

Fiber

5 g

Sugar

7 g

Protein

35 g

Fats

40 g

Saturated Fats 20 g

Unsaturated Fats 15 g

Cholestrol 100 mg

Sodium 800 mg

Potassium 500 mg

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Name: Low Carb Semi-Homemade Tikka Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 bowls
Cuisine: Lunch
Ingredients: 2 tablespoon Ghee; 1 small Onion; 1 tablespoon Tomato Paste; 1 tablespoon Garam Masala; 1 cup Tomato Raw (includes Cherry, Grape, Roma); 1 cup, fluid Cream Heavy Whipping; 1.5 lb Chicken thigh, skin removed before cooking; 18 ounce Organic Tikka Masala Sauce by Mayura Cuisine; ½ tsp Coarse Kosher Salt by Morton; 2 tablespoon Ghee; 2 clove Garlic, Fresh; 1 large - 8 1/4" long Cucumber; 1 large - 3" diameter x 3 3/4" Green Bell Pepper; 1 each Serrano Peppers, Raw; ¼ each - 2" diameter Lime; ¼ cup Cilantro Or Coriander Leaves Fresh Or Raw Herb

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Ingredients

Ghee

2 tablespoon

Onion

1 small

Tomato Paste

1 tablespoon

Garam Masala

1 tablespoon

Tomato Raw (includes Cherry, Grape, Roma)

1 cup

Cream Heavy Whipping

1 cup, fluid

Chicken thigh, skin removed before cooking

1.5 lb

Organic Tikka Masala Sauce by Mayura Cuisine

18 ounce

Coarse Kosher Salt by Morton

½ tsp

10.

Ghee

2 tablespoon

11.

Garlic, Fresh

2 clove

12.

Cucumber

1 large - 8 1/4" long

13.

Green Bell Pepper

1 large - 3" diameter x 3 3/4"

14.

Serrano Peppers, Raw

1 each

15.

Lime

¼ each - 2" diameter

16.

Cilantro Or Coriander Leaves Fresh Or Raw Herb

¼ cup

Instructions

Dice the chicken thighs into 1” pieces and toss them in a medium-sized bowl with ⅓ of the jarred sauce. Place in the fridge to marinate for 3-4 hours or overnight. If you are in a pinch, you can marinate it while preparing the other ingredients; just know the flavor won’t be as strong.

Heat a large saucepan over medium-high heat, add in the ghee, and heat until melted. Tilt the pan to distribute the fat. Add in diced white onion, then turn the heat down to medium. Stir for 1-2 minutes until the onions are translucent. Then add in the tomato paste and cook until the mixture is browned, about 3-4 minutes.

Add in the garam masala and cook until toasted, about 1 minute, stirring constantly.

Heat a broiler, then place the marinated chicken on a foiled lined baking sheet. Broil the chicken until it is very charred in spots; this will take a good 10-12 minutes at least. The chicken may or may not be cooked through at this point. It will finish cooking in the sauce.

Once the chicken is charred, add it into the pot with the onion mixture.

Stir it well. Then add in the cream and the rest of the jarred sauce. Feel free to add one tablespoon of water into the jar, shake it, and pour any remaining sauce into the pot. Bring the entire mixture to a boil and then down to a simmer. Allow the mixture to simmer for 10 minutes until the chicken is cooked all the way through. Taste the sauce and add ½ tsp kosher salt (add more or less depending on your taste).

While the chicken is cooking in the sauce, mince the rest of the garlic, dice the bell pepper into 1” pieces, slice the serrano (remove the seeds if you want it to be less spicy or omit), and slice the cucumber into 1” pieces as well. Heat a large saute pan over medium-high heat. Add in 2 tbsp ghee and swirl the pan to distribute the oil. Add in the garlic, sliced serranos, and green bell peppers first. Saute for 1 minute.

Then add in the cucumbers and cook the entire mixture for 1-2 minutes or until the cucumbers are still crunchy but hot. Add in the juice of ¼ of a lime. Season the veggies with ¼ to ½ tsp of kosher salt according to your taste.

Spoon the veggies into a bowl and a serving of the Tikka Masala. Serve hot with chopped cilantro on top!

Low Carb Semi-Homemade Tikka Masala Recipe