Keto Chicken Tikka Masala
- Sharp knife
- Nonstick pan
- Large plate
- Large bowl
Pat dry the chicken and cut it into bite-sized pieces, about 1” thick.
Stir together the remaining marinade ingredients in a large bowl. Add the chicken and stir until well-coated.
Cover and refrigerate for at least 1 hour - overnight.
Heat a nonstick pan over high heat. Add about half of the chicken chunks to the pan and cook until golden brown. Some charring is good.
Stir and flip the pieces to sear on all sides. Transfer to a large plate. Repeat with remaining chicken pieces.
Keep the empty pan on the stove and reduce the heat to medium. Add the sauce ingredients to the pan and stir until well mixed
Add back in the search chicken chunks, leaving the drippings on the plate. Do not stir.
Bring the sauce to a simmer and let simmer for 20 minutes, stirring occasionally.
The sauce should be slightly thickened and orange. Turn off the heat and serve!