Keto Chicken Tikka Masala over Cabbage Ribbons

Ingredients

• 1.5 lbs Chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 cup Full-fat Greek yogurt
• 2 tablespoons Lemon juice
• 2 tablespoons Garam masala
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 2 tablespoons Fresh ginger, minced
• 4 cloves Garlic, minced
• 3 tablespoons Ghee or clarified butter
• 1 cup Tomato puree
• 0.5 cup Heavy cream
• 1 large head Green cabbage, sliced into thin long ribbons
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   In a large bowl, whisk together the yogurt, lemon juice, 1 tablespoon of garam masala, turmeric, cumin, half of the ginger, and half of the garlic. Add the chicken pieces, coat thoroughly, and marinate in the refrigerator for 24 hours.

2. 2

   Preheat your oven to 450°F (230°C). Place the marinated chicken on a wire rack over a baking sheet and bake for 20 minutes until slightly charred. Set aside.

3. 3

   While the chicken bakes, heat 1 tablespoon of ghee in a large skillet over medium heat. Add the remaining ginger and garlic, sautéing for 1 minute. Pour in the tomato puree and the remaining garam masala. Simmer for 10 minutes until thickened.

4. 4

   Stir the heavy cream into the tomato sauce. Add the baked chicken pieces and simmer on low for another 10 minutes to allow the flavors to meld.

5. 5

   In a separate large pan, heat the remaining 2 tablespoons of ghee. Add the cabbage ribbons and sauté for 8-10 minutes until tender-crisp, mimicking the texture of fettuccine noodles.

6. 6

   Serve the chicken tikka masala generously over the sautéed cabbage ribbons and garnish with fresh cilantro.