Keto-Friendly Chicken Tikka Masala with Spiced Cauliflower Rice

• 400 g chicken breast⇄
• 3 tbsp Greek yogurt⇄
• 1 tsp garam masala⇄
• 0.5 tsp paprika⇄
• 0.5 tsp turmeric⇄

Cube the chicken breast and mix with Greek yogurt and half of the spices in a bowl. Ensure all pieces are coated evenly and set aside to marinate for 20 minutes at room temperature to tenderize and infuse flavors.

💡 Marinate in the fridge if preparing ahead, but bring to room temperature before cooking for even grilling.

• 1 head cauliflower⇄
• 1 tbsp ghee⇄
• 1 tsp cumin seeds⇄
• 0.5 tsp turmeric⇄

Remove the leaves and stem from the cauliflower head, then grate the florets using a box grater or pulse in a food processor until it resembles rice grains. Set aside in a bowl for later cooking.

💡 Use a clean kitchen towel to squeeze out excess moisture from the cauliflower for a fluffier texture when cooked.

Heat a grill pan or non-stick skillet over medium-high heat (about 200°C). Skewer or place the marinated chicken cubes directly on the pan, cooking for 8-10 minutes, turning occasionally until all sides are charred and the internal temperature reaches 75°C.

💡 Avoid overcrowding the pan to ensure even browning and char marks.

• 3 tbsp ghee⇄
• 1 large onion⇄
• 3 cloves garlic cloves⇄
• 1 inch ginger⇄
• 1 tsp garam masala⇄
• 0.5 tsp paprika⇄
• 0.5 tsp turmeric⇄

In a large saucepan, melt ghee over medium heat (about 160°C). Add chopped onion and sauté for 5-7 minutes until golden brown, then stir in minced garlic and grated ginger with the remaining spices, cooking for 2 minutes until fragrant.

💡 Stir constantly after adding spices to prevent burning and release their aroma.

In a separate skillet, heat ghee over medium heat (about 160°C). Add cumin seeds and turmeric, toasting for 1 minute until fragrant, then add the grated cauliflower. Sauté for 5-7 minutes, stirring occasionally, until tender but not mushy.

💡 Spread the cauliflower evenly in the pan for quicker cooking and to avoid steaming.

• 200 ml coconut cream⇄

Pour coconut cream into the saucepan with the onion and spice mixture. Reduce heat to low (about 120°C) and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly and becomes creamy.

💡 Use full-fat coconut cream for a richer texture; shake the can well before opening.

• salt⇄

Add the grilled chicken to the sauce, stirring to coat evenly. Simmer on low heat (about 120°C) for 5 minutes to allow the flavors to meld together, checking for a cohesive, creamy consistency. Adjust seasoning with salt as needed.

💡 Taste the sauce before adding salt, as the marinade may already contribute enough flavor.