Keto Chicken Tikka Masala with Zucchini Noodles

Ingredients

• 1.5 lbs Chicken Thighs
• 1 cup Yogurt (full fat)
• 2 tbsp Ginger-Garlic Paste
• 2 tbsp Tikka Masala Spice Blend
• 1 tbsp Lemon Juice
• 1/2 cup Heavy Cream
• 1/4 cup Tomato Paste
• 4 Zucchini
• 2 tbsp Ghee or Butter

Instructions

1. 1Cut the 1.5 lbs chicken thighs into 1-inch (2.5 cm) cubes. In a large bowl, combine the cut chicken with 1 cup of full-fat yogurt, 2 tbsp of ginger-garlic paste, 2 tbsp of Tikka Masala spice blend, and 1 tbsp of lemon juice. Stir until the chicken is thoroughly coated, then cover and refrigerate for at least 30 minutes to marinate.
2. 2Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
3. 3In a 10-inch (25 cm) or larger skillet, melt the 2 tbsp of ghee or butter over medium heat. Add the 1/4 cup of tomato paste and sauté for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
4. 4Pour in the 1/2 cup of heavy cream and stir well to combine with the tomato paste. Bring the mixture to a gentle simmer, then reduce the heat to low and continue to simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
5. 5Add the cooked chicken pieces directly into the simmering sauce in the skillet. Stir gently to ensure all chicken is coated, then continue to simmer on low heat for 5 minutes to allow the flavors to meld.
6. 6While the chicken simmers, wash the 4 zucchini and use a spiralizer to create noodles. In a separate medium skillet, sauté the zucchini noodles over medium-high heat for 2-3 minutes, stirring frequently, until they are slightly tender but still firm.
7. 7Divide the sautéed zucchini noodles evenly among 4 serving plates. Spoon the Keto Chicken Tikka Masala generously over the zucchini noodles and serve immediately.

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