Indian Butter Chicken-Style Tikka (Low-Carb) with Spinach Cream

Ingredients

• 4 cups Spinach
• 1.5 lb Chicken breast or thighs
• 1/2 cup Plain yogurt (unsweetened)
• 2 tsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/2 tsp Turmeric
• 1/2 tsp Smoked paprika
• 3 cloves Garlic
• 1 tbsp Ginger
• 3 tbsp Tomato paste
• 1 cup Crushed tomatoes (no sugar added)
• 1/2 cup Heavy cream
• 3 tbsp Butter
• 1 tbsp Olive oil
• to taste Salt

Instructions

1. 1

   Cut chicken into bite-size pieces; pat dry.

2. 2

   Mix yogurt with garam masala, cumin, coriander, turmeric, smoked paprika, minced garlic, ginger, and salt. Coat chicken and marinate 15 minutes.

3. 3

   Heat olive oil in a skillet over medium-high. Sear chicken 6–8 minutes until browned and mostly cooked through.

4. 4

   Stir in tomato paste and cook 1–2 minutes to deepen flavor.

5. 5

   Add crushed tomatoes and simmer 10 minutes, stirring occasionally, until sauce thickens.

6. 6

   Lower heat and stir in butter and heavy cream; simmer 3–5 minutes until glossy.

7. 7

   Add spinach and cook 1–2 minutes until wilted; blend with a spoon or leave chunky.

8. 8

   Taste and adjust salt/spices. Serve hot (low-carb) as-is or with cauliflower rice.