This low-carb recipe is great with or without the masala sauce. I’ll often make a double batch (without the sauce) when I’m on the Carnivore Diet. These meatballs make easy and delicious dinners for days.
I must admit, until recently, I had no idea what tikka masala actually was. All I knew— chicken tikka was the dish to order! So instead of dragging my husband out for Indian every once in a blue moon, I thought it was time I brought this recipe into my own kitchen.
What is Tikka Masala?
Chicken tikka masala is a vibrant and flavorful dish consisting of roasted chicken chunks in spiced tomato-based curry sauce. Traditionally, chicken tikka calls for chunks of dark meat, marinated in yogurt, and then roasted to perfection. I’ve put a spin on traditional because hey— I’m a brand new mama without time for the paste making, marinating, and roasting most recipes call for. Though far from traditional, the final outcome is true to flavor and certainly blog-worthy.
Is This Dish Spicy?
The level of heat all depends on how much pepper you choose to add.
Kashmiri chili— The recipe calls for 1 teaspoon Kashmiri chili. This mild Indian chili intensifies the color and enhances the Tikka flavor. However, Kashmiri chili can be difficult to get your hands on. If you can’t find it, don’t stress— regular chili powder will do.
Cayenne pepper— This dish also calls for cayenne pepper— and that’s where things get spicy! Cayenne is a moderately hot chili pepper. If you prefer a mild Masala I’d suggest omitting the cayenne entirely.
Can This be Made Dairy-free?
Turning this delicious dish into a dairy-free experience is actually quite simple. Here’s how to do it.
- Replace the heavy whipping cream with a 14 ounce can of full-fat coconut milk.
- Swap the butter with avocado oil, olive oil, or better yet, pork lard.
- Omit the Parmigiano Reggiano.
The best part is, it’s just as good dairy-free!
Tips for Making the Best Meatballs
- Don’t skip the pork rinds. Maybe you don’t really like pork rinds— hey, I don’t love ’em either. Don’t worry about it— you won’t even be able to taste them. The pork rinds are all about enhancing the texture of the meatball.
- Do not over-mix the meat. Overworking the meat will result in tough, rubbery meatballs— and that’s not what you want. What we’re going for are tender, juicy meatballs.
- Make even-sized meatballs. The last thing you want to do is bite into a meatball and find one is raw while another is dry and over-cooked. Rolling the meat into evenly-sized balls will result in an even-cook.
- Cook them to temperature (165°F). Overcooked chicken is the WORST! Consider investing in a meat thermometer. Using a thermometer will ensure perfectly cooked meatballs.
- Work with fresh ingredients. Choose fresh cilantro over dried, grated Parmigiano-Reggiano over Kraft Parmesan, and fresh-squeezed lemon over pre-squeezed. Fresh ingredients are always best.
- Purchase high-quality ground chicken. The idea here is to avoid purchasing meat from factory farms such as Tyson, Perdue, or Cargill. The reason being, factory farms are more concerned with the bottom line than they are with animal or planetary welfare. What’s more, the meat doesn’t taste nearly as good as Certified Humane. Click here for help in locating high-quality chicken near you.
Looking for Additional Inspiration?
Keto Butter Chicken, from Green and Keto
Legit Keto Naan Bread, from Gnom-Gnom
Keto Coconut Chicken Curry, from Sweet as Honey
Instant Pot Lamb Korma, from Spice Cravings
Indian Butter Cauliflower, from Wholesome Delicious
This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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Chicken Tikka Masala Meatballs
- Total Time: 1 hour
- Yield: 30 Meatballs 1x
- Diet: Gluten Free
Description
This low-carb recipe is great with or without the masala sauce! I’ll often make a double batch (without the sauce) when I’m on the Carnivore Diet. These meatballs make easy and delicious dinners for days.
Ingredients
TIKKA MASALA SAUCE
- Juice of 1 lemon
- 1 small yellow onion, chopped
- 4 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 18oz jar organic tomato puree
- 1 cup organic heavy whipping cream (or 14oz can of full-fat coconut milk)*
- 2 Tablespoons grass-fed butter*
- 2 Tablespoons garam masala
- 1 Tablespoon coriander
- 2 teaspoons cumin
- 2 teaspoons Himalayan sea salt
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 3/4 teaspoon cinnamon
- 1 teaspoon Kashmiri chili (optional)*
- 1/2 teaspoon cayenne pepper (adjust to your taste preference)*
MEATBALLS
- 2 lbs Certified Humane ground chicken
- 1/2 cup fresh Parmigiano Reggiano, grated*
- 2 Certified Humane eggs, beaten
- 3 garlic cloves, minced
- 2 Tablespoons fresh cilantro, finely chopped
- 1 (2.5oz bag) Epic pork rinds*
- 2 teaspoons Himalayan sea salt
- 1/2 teaspoon fresh ground black pepper
- 4 Tablespoons Italian seasoning blend
- 2 Tablespoons grass-fed butter*
Instructions
TIKKA MASALA SAUCE
- Place the butter in a cast iron skillet* and bring to medium heat.
- Once the butter has melted, add the onion, salt, and pepper. Cook until lightly browned, stirring occasionally.
- Once lightly browned, add tomato puree, garlic, ginger, and lemon juice. Stir until combined.
- Add remaining spices. Stir until well incorporated.
- Reduce heat to medium-low and pour in heavy whipping cream. Stir until sauce is uniform in color. turn off the heat and set aside.
MEATBALLS
- Place the pork rinds in a food processor and pulse until finely ground. If you don’t own a food processor, a rolling pin will work just as well. Once fully ground, place in a large mixing bowl and set aside.
- Add the chicken, cheese, eggs, garlic, cilantro, seasoning, salt, and pepper to the bowl.
- Using your fingers, fold the ingredients together until fully combined. Be careful not to over-mix.*
- Form the meatballs into 2 inch balls by wetting your hands and rolling the meat between your palms.*
- Place 2 Tablespoons of butter in a cast iron skillet and bring to medium heat. Once the butter has melted, gently place the meatballs in the skillet one-by-one. Be careful not to overcrowd the skillet— you want to leave room for flipping. Saute 8-10 minutes (or until internal temp has reached 155°F*), flipping frequently.
- Once the meatballs have reached 155°F, reduce heat to med-low and pour 1/3 of the tikka sauce into the skillet (assuming you fit 10 meatballs in the pan). Cook until the sauce begins to bubble, and the internal temperature of the meat reads 165°F. Scoop the contents of the skillet into a serving dish and set aside.
- Wipe the skillet clean. Cook the remaining meatballs in batches with tikka sauce (just as before) or store them in the fridge or freezer for future meals.
- Serve with a sprinkle of fresh cilantro and a squeeze of lemon.
Notes
Dairy-free option: Replace the heavy whipping cream with a can of full-fat coconut milk.
Dairy-free option: Swap avocado oil, olive oil, or better yet, pork lard for butter.
Option to swap regular chili powder for Kashmiri chili (or omit entirely for no spice).
Leave out the cayenne pepper for non-spicy tikka.
Dairy-free option: leave out the cheese.
I appreciate the taste, texture, and ethics of Epic brand products, though you’re welcome to use a different brand of pork rinds.
Dairy-free option: Swap avocado oil, olive oil, or better yet, pork lard for butter.
Overworking the meat will result in rubbery meatballs.
Try to make the meatballs uniform in size. This can be easily accomplished using a small ice cream scooper. If you choose to use a scooper, you’ll still need to roll the balls between the palms of your hands in order to smooth out any rough edges.
- Prep Time: 30
- Cook Time: 30
- Category: Dinner
- Method: Cooking
- Cuisine: Keto
Nutrition
- Serving Size: 4 Meatballs
- Calories: 434
- Sugar: 5g
- Fat: 27g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
Keywords: keto, low carb, carnivore, masala, dinner recipe, chicken tikka, meatballs, chili, diet, cooking
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Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Katie Rodriguez nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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