Chicken Tikka Masala | Keto Recipes | Headbanger's Kitchen

Horns up and welcome to a brand new episodeof Headbanger's Kitchen.

Now a couple of weeks ago, I had shown youguys how to make a chicken tikka and the idea was that once you learned to make the tikkawe can move on to the chicken tikka masala and that's exactly what we're going to becooking up today – a delicious chicken tikka masala and it's going to be full offlavour and it's going to be incredible.

Also, if you've noticed I'm wearing a brandnew Demonic Resurrection baseball t-shirt, my band has just put out this new tee.

The link is in the description below; if youlike the music I make you can check it out and pick up one for yourselves.

Anyway, enough of self promotion, let's goand make that chicken tikka masala.

So to make our chicken tikka masala we'regoing 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, oliveoil will also do, no problem.

Once the ghee has melted we're going to addin our garam masalas so I'm adding a teaspoon of cumin seeds, two bay leaves, three greencardamoms, one black cardamom and three cloves.

Now you just wanna fry this till you startto get the aromatics from the spices.

Once that's done we're going to add in about60 grams of red onion, chopped very finely and you want to cook this nicely low and slowuntil the onions start to get some colour.

Once the onions start to get golden brownwe're going to add in a teaspoon of ginger garlic paste.

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 agood mix.

You basically want to cook out the rawnessfrom 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 littlebit of water and my secret ingredient, instead of salt and pepper, a beef stock cube.

Of course, if you don't have a beef stockcube, a chicken stock cube will do, you can skip the stock cube altogether and just usesalt and pepper over here.

Mix that all and we're going to cover it andlet 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 ourgreen peppers and give it a good mix.

Now if you want your green peppers to be bettercooked and you want to flavour incorporated more you can add it earlier, but the reasonI'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 pastebut cashews are way higher in carbs than say, almonds.

So we're actually gonna make an almond pasteto 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 geta nice fine paste.

Anyway, now we're gonna add the almond pasteto our chicken tikka masala, mix that in well and then we add the star of the dish, thechicken tikka itself.

And our chicken tikka masala is done and we'regonna finish it off with some cream and some fresh coriander and our chicken tikka masalais ready! Now, I'm also adding some red food colouringbecause I want to give it that restaurant-like finish.

Of course, this is optional, you don't needto if you don't have any food colouring at home.

Also, a little tip.

If you're used to eating your chicken tikkamasala 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 isreally simple.

If you don't have chicken tikka, just chopup some paneer and throw it in the gravy and you've got paneer tikka masala and you havea 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 wantit to hit– it's really really tasty, it's masaledar, but it's not overly spicy and it'sgot that nice tang to it from the tomatoes.

The chicken is moist and delicious and rememberguys, don't use chicken breasts because that just dries out really quickly and what elsecan I say, I mean, I really can't tell the difference between having the almond pasteas compared to the cashewnut paste and I really feel that.

I put the capsicum in a little later becauseI still like that crunch but if you want it to be softer and more blended in then youadd it in a little earlier.

But yeah, this is fantastic.

I really hope all of you are going to makethis at home.

Share your pictures with me, tag Headbanger'sKitchen on Instagram, let me see that chicken tikka masala that you made.

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Cheers and keep cooking!.