Our Recipes
Keto Friendly Chicken Tikka Masala
Ingredients
Curry Paste Ingredients
- 1 Yellow onion, quartered
- 1 Shallot, halved
- 6 cloves Garlic
- 2-inch piece Fresh ginger, peeled and coarsely chopped
- 3 TB Garam masala
- 2 tsp Ground turmeric
- 2 tsp Salt
- 1 tsp Crushed red pepper flakes
- Zest of 1 Lemon
Tikka Masala Ingredients
- 1 Pkg boneless, skinless chicken breast cubes or fresh chicken tenders
- 1/2 Cup Full-fat plain Greek yogurt
- 14 oz Full-fat unsweetened coconut milk
- 6 oz Tomato paste
- 1/4 cup Cilantro, chopped
- 3 Cups Cooked rice or cauliflower rice, for serving
Preparation
Curry Paste
- In a blender or food processor, place the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Pulse until a smooth paste forms, about 1 minute.
Tikka Masala
- Combine 2 tablespoons of the curry paste, the chicken, and the yogurt in a resealable container. Massage the mixture into the chicken to cover completely. Marinate at room temperature for 30 minutes or refrigerate several hours or overnight. Extra curry paste can be stored in an airtight container in the refrigerator for 1 month, or frozen for 4 months.
- Heat a large, deep skillet over medium heat. Add 1/4-1/2 cup of the curry paste, depending on your taste, and cook until fragrant, about 1 minute. Add chicken, coconut milk, and tomato paste and stir to combine.
- Cover and cook until the chicken is cooked through, about 20 minutes. Remove the lid and simmer about 5 minutes longer, until the sauce thickens slightly.
- Stir in cilantro. Serve chicken hot over rice or cauliflower rice for a low-carb, Keto-friendly option.
PA Dutch Recipes
Wholesome, hearty recipes that taste just like Grandma’s cooking, right from the heart of Pennsylvania Dutch Country.
Our Chicken is Better
At Bell & Evans, everything we do is guided by what’s best for the chicken and what’s best for you. We call it the Ultra Premium Difference.


