Keto Chicken Tikka Masala (British Indian Fusion)

Instructions

1. 1Cut the about 680 g chicken thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2Heat the 2 tbsp ghee in a large 30.48 cm skillet over medium heat, which is about 175°C. Add the 1 large onion, cut into small dice, and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Add the 4 cloves garlic, minced, and the 2.54 cm ginger, grated, to the skillet. Cook, stirring constantly, until fragrant, about 1 minute more.
4. 4Stir in the 2 tbsp tomato paste, the 1 can (about 400 g) diced tomatoes (undrained), 2 tsp garam masala, 1 tsp turmeric, and 1/2 tsp chili powder. Cook, stirring frequently, for 5 minutes, allowing the flavors to meld.
5. 5Add the cut chicken thighs to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. The internal temperature of the chicken should reach 74°C.
6. 6Pour in the 1/2 cup heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and cook for 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The sauce should coat the back of a spoon.
7. 7Serve the chicken tikka masala hot over the 4 cups of cauliflower rice.

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