Chicken Tikka Masala | Keto Recipes | Headbanger’s Kitchen
Horns up and welcome to a brand new episode
of Headbanger’s Kitchen.
Now a couple of weeks ago, I had shown you
guys how to make a chicken tikka and the idea
was that once you learned to make the tikka
we can move on to the chicken tikka masala
and that’s exactly what we’re going to be
cooking up today – a delicious chicken
tikka masala and it’s going to be full of
flavour and it’s going to be incredible.
Also, if you’ve noticed I’m wearing a brand
new Demonic Resurrection baseball t-shirt,
my band has just put out this new tee.
The link is in the description below; if you
like the music I make you can check it out
and pick up one for yourselves.
Anyway, enough of self promotion, let’s go
and make that chicken tikka masala.
So to make our chicken tikka masala we’re
going to get our saucepan on the gas and we’re
going to heat up two full tablespoons of ghee.
If you don’t have ghee, butter will do, olive
oil will also do, no problem.
Once the ghee has melted we’re going to add
in our garam masalas so I’m adding a teaspoon
of cumin seeds, two bay leaves, three green
cardamoms, one black cardamom and three cloves.
Now you just wanna fry this till you start
to get the aromatics from the spices.
Once that’s done we’re going to add in about
60 grams of red onion, chopped very finely
and you want to cook this nicely low and slow
until the onions start to get some colour.
Once the onions start to get golden brown
we’re going to add in a teaspoon of ginger
Mix that all in well and let it cook.
Now it’s time to add our spices.
We’re going to add half a teaspoon of turmeric,
some coriander powder, some red chilli powder
and some garam masala and give this all a
You basically want to cook out the rawness
from the spices and that’s why we’re frying
it along with the onions.
Now it’s time for our tomatoes.
We’re going to put in our tomatoes, a little
bit of water and my secret ingredient, instead
of salt and pepper, a beef stock cube.
Of course, if you don’t have a beef stock
cube, a chicken stock cube will do, you can
skip the stock cube altogether and just use
salt and pepper over here.
Mix that all and we’re going to cover it and
let it cook for a bit because you want to
cook out the rawness of the tomatoes as well
– the tartness, actually.
Once that’s done we’re going to add in our
green peppers and give it a good mix.
Now if you want your green peppers to be better
cooked and you want to flavour incorporated
more you can add it earlier, but the reason
I’m adding it later is because I still want
it to have a bit of bite to it.
Now the original recipe calls for cashew paste
but cashews are way higher in carbs than say,
So we’re actually gonna make an almond paste
to substitute the cashew paste with.
For that, all you gotta do is take your almonds,
about 25 grams, add a little bit of water
and blitz it in your blender till you get
a nice fine paste.
Anyway, now we’re gonna add the almond paste
to our chicken tikka masala, mix that in well
and then we add the star of the dish, the
chicken tikka itself.
And our chicken tikka masala is done and we’re
gonna finish it off with some cream and some
fresh coriander and our chicken tikka masala
Now, I’m also adding some red food colouring
because I want to give it that restaurant-like
Of course, this is optional, you don’t need
to if you don’t have any food colouring at
Also, a little tip.
If you’re used to eating your chicken tikka
masala with a bit of that sweetness in it,
I’d say add a little bit of Stevia as well.
And our chicken tikka masala is ready.
Mmmm mmm mmm, that is one tasty dish.
Now for all my vegetarian friends, life is
If you don’t have chicken tikka, just chop
up some paneer and throw it in the gravy and
you’ve got paneer tikka masala and you have
a vegetarian dish as well.
So two birds with one stone.
Anyway, time to taste.
Alright guys, so the moment of truth is here;
it’s time to taste the chicken tikka masala.
And yep, smells really good.
Looking forward to this.
Get some of that green pepper.
This is gonna hit all the spots that you want
it to hit– it’s really really tasty, it’s
masaledar, but it’s not overly spicy and it’s
got that nice tang to it from the tomatoes.
The chicken is moist and delicious and remember
guys, don’t use chicken breasts because that
just dries out really quickly and what else
can I say, I mean, I really can’t tell the
difference between having the almond paste
as compared to the cashewnut paste and I really
I put the capsicum in a little later because
I still like that crunch but if you want it
to be softer and more blended in then you
add it in a little earlier.
But yeah, this is fantastic.
I really hope all of you are going to make
this at home.
Share your pictures with me, tag Headbanger’s
Kitchen on Instagram, let me see that chicken
tikka masala that you made.
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will see you on the next episode of Headbanger’s
Cheers and keep cooking!