Low Carb Chicken Biryani is Keto Indian Food at its best. Cauliflower and ground chicken make up this spicy, delicious Cauliflower Biryani recipe.
I feel like a genius for having created a low carb “biryani” today, that tastes as good as one with rice, but without the rice. I’ve been wanting to do this for a while, but today’s scale reading provided the impetus.
I came back from India with about 6 pounds to lose. I know. That’s crazy for only being gone for a week. I was careful about portion control, but it was all carbs, and I can’t eat carbs without gaining, no matter how little I eat. The good news is, I was expecting it, so I’d already planned to cut out carbs once I got home.
In a perfect world, I would eat biryani every day.
For every meal.
I love, love, love biryani.
But of course, it loves me too. Enough to cling lovingly to my hips and thighs forever.
But, I can’t eat rice all the time, so I’d had this idea percolating in the back of my head on how I’d make that biryani low carb.
Several of you also asked for a lower-carb version, and this morning, I came up with this Keto Chicken Biryani . It tastes very good.
Why You’ll Love This Lovely Low Carb Recipe
Low Carb Chicken Biryani offers all the intoxicating spices and aromatic satisfaction of traditional biryani but with a lighter, healthier twist that fits into many dietary lifestyles.
- Low carb. All the beloved biryani flavors without the heavy carbs
- Packed with flavor. Richly seasoned chicken and fragrant spices in every bite
- One pot meal. Made in one pot for an easy cleanup
- Get creative. Customizable with vegetables and spice levels
A comforting, satisfying dish that proves you don’t need rice to enjoy authentic biryani goodness!
What Is Biryani?
Only just the best, more aromatic, tastiest, complex version of a meat and rice dish you’ve ever had. That is what a biryani is. In fact, if you’re curious about biryanis and pulaos, you need to read my post on how to make chicken biryani right here.
There’s a veritable thesis on biryani vs. pulao in that post–very nerdy but hopefully also fun to read.
Biryani is a popular Indian, Pakistani, or Bangladeshi one-pot dish. It’s generally made with rice and some kind of meat (like chicken, lamb etc) that is first cooked on the stove and then transitioned to the oven. It’s usually filled with all kinds of wonderful spices like saffron and is flavorful and delicious.
It is also crazy time-consuming as a rule. So of course, I have to come up with a variety of short cuts with this chicken and cauliflower recipe.
What Does It Taste Like?
Fortunately for us, cauliflower rice cooks quickly and if you are low carb, it will satisfy for your craving for a biryani, without all the carbs.
The main question for us all, however, is how does this taste? Are you going to eat my keto chicken biryani and think it’s EXACTLY like a rice biryani?
Nope.
I know, I know! You were hoping I’d say this tastes JUST like a rice-based biryani.
What can I say? Nothing tastes exactly like real rice.
But you can come close with my low carb Indian Recipes .
Here’s the bigger thing, though, and the question you should be asking yourself.
Is Cauliflower Biryani Good?
Yup! Yes, it does! When I’m craving a regular biryani, this takes care of my craving, and on some days, that’s the best I can do.
So yeah. It’s not as good as biryani with rice, but for something that uses chicken and cauliflower rice instead of rice, I’m surprised at how well it hits the spot for biryani.
Roger is very good at providing honest feedback on my cooking because he knows I’m a perfectionist, and I’d rather redo things than blog something less than perfect.
He raved about this Low Carb Chicken Biryani , which makes me feel confident about it.
Is Chicken Biryani Good For Weight Loss?
Well, as I mentioned previously, traditional Chicken Biryani is not good for weight loss. At all. However, eating low carb is WONDERFUL for weight loss. So if you eat my Keto Biryani , you’ll be pleasantly surprised at how good it is for weight loss.
Watch The Video
For those of you who are visual learners, I’ve included a short video here.
For those who want a little more commentary on how I made this keto chicken biryani, head on over to my Youtube Channel where I’ve posted a slightly longer version for you.
Ingredients You’ll Need
- 1 teaspoon Ghee - Adds rich, buttery flavor and helps brown the chicken.
- 1 pound Ground Chicken - A lean protein base that cooks quickly and absorbs spices well.
- 1 teaspoon Salt - Enhances seasoning and helps balance the bold spices.
- ½ teaspoon Turmeric - Provides warm flavor and the signature golden biryani color.
- 1 teaspoon Garam Masala - Brings traditional Indian spice complexity and aroma.
- ½ teaspoon Ground Coriander - Adds citrusy depth to the spice blend.
- ¼ teaspoon Ground Cumin - Brings earthy warmth and helps round out the overall flavor.
- 1 Red Onion - Adds sweetness and savory base notes to the biryani.
- 1 Jalapeño Pepper - Provides adjustable heat and fresh spice.
- 1 teaspoon Ginger Garlic Paste - Infuses bold, aromatic punch essential to biryani flavor.
- ½ cup Water - Helps steam and soften the cauliflower rice while cooking the mixture together.
- ½ cup Cilantro -Brings bright, herbal freshness throughout the dish.
- ¼ cup Mint Leaves - Traditional biryani flavor that adds cool, fragrant contrast.
- 2 cups Cauliflower Rice - A low-carb alternative to basmati rice that absorbs spices while keeping the dish light and healthy.
How To Make Low Carb Chicken Biryani
Even though the original chicken biryani is made in the Instant Pot , I made this on the stovetop because I didn’t want to overcook it in the Instant Pot. So here are the steps:
- Pour some ghee into a skillet .
- Add in onions and brown well. Then, add in the minced ginger, jalapenos, and garlic.
- Add in ground chicken and mix well. Cook for 2-3 minutes.
- Toss in all the spices at this point and sauté for a few minutes to toast and mix the spices.
- Add in the riced cauliflower and mix well.
- Mix in the chopped cilantro and mint mixture.
- Mix well, and cover with a lid. Cook until the cauliflower is al dente, and not mushy.
- Squeeze in a fresh burst of lemon juice, and serve.
Tips and Tricks
Crafting a delicious Low Carb Chicken Biryani is all about boosting flavor and maintaining the perfect texture, even without traditional rice. Here are some expert tips to help you make it irresistible:
- To “next level” this biryani, you can add 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground cayenne as well.
- Feel free to use ground turkey, ground beef, or ground lamb with this dish.
- You cannot make Instant Pot cauliflower rice , unless you want mushy cauliflower. It cooks so quickly on the stovetop, it’s really much faster, and much tastier this way. I used my Greenpan Magneto skillet for this.
- Watch the video to see how easy this is to make. It will take you longer to chop everything than it will take to cook it, so don’t hesitate to make this!
Variations
Low Carb Chicken Biryani is wonderfully adaptable, letting you tailor the spice level, protein, and veggie mix to match your cravings. Try one of these tempting variations:
- Paneer Biryani - Swap chicken for cubed paneer to make a satisfying vegetarian version.
- Extra Veggie Power - Add spinach, bell peppers, or green beans for more nutrients and color.
- Creamy Coconut Twist - Stir in a splash of coconut milk for a richer, mildly sweet biryani.
- Spicy Vindaloo Style - Add extra jalapeño or a pinch of cayenne for fiery heat.
What To Eat With Low Carb Biryani
Low Carb Chicken Biryani is full of bold spices and savory richness, so pairing it with fresh, cooling sides makes the perfect balanced meal. Here are some tasty options to serve alongside it:
- Tomato Raita for a creamy, refreshing complement
- Indian Cabbage Slaw for crunch and brightness
- Roasted or Air-Fried Vegetables to keep things low carb and satisfying
- Pickled Red Onions to add tangy contrast
- Mint Chutney for a burst of herbal freshness
How Long Does It Last?
Low Carb Chicken Biryani stores well, making it a great meal prep option.
Keep leftovers in an airtight container in the refrigerator for 3–4 days, and reheat gently in a skillet or microwave to preserve the texture of the cauliflower rice.
Can You Freeze It?
If you want to extend its life, you can freeze the biryani for up to 2–3 months. Just thaw your leftovers overnight in the fridge before warming them back up.
More Indian Recipes You’ll Love
- Instant Pot Paneer biryani is a great side dish that’s also vegetarian.
- Pressure Cooker Chicken Biryani - Make an authentic tasting Biryani in your Instant Pot without dirtying every dish in the house!
- Instant Pot Kacchi Lamb Dum Biryani . It gives you the authentic taste of lamb biryani with half the work and no packaged spices!
If you love this Low Carb Chicken Biryani recipe as much as I do (and trust me, that’s A LOT) make sure you share it with your friends on Facebook and Pinterest so you can make Cauliflower Biryani again soon.
Low Carb Chicken Biryani | Caulifower Biryani Recipe
Equipment
- 12 inch Skillet
Ingredients
For Chicken
- ▢ 1 teaspoon Ghee
- ▢ 1 pound Ground Chicken
- ▢ 1 teaspoon Kosher Salt
- ▢ 1/2 teaspoon Turmeric
- ▢ 1 teaspoon Garam Masala
- ▢ 1/2 teaspoon Ground Coriander
- ▢ 1/4 teaspoon Ground Cumin
Vegetables
- ▢ 1 teaspoon Ghee
- ▢ 1 Red Onion. chopped , sliced thin
- ▢ 1 Jalapeño Peppers , diced
- ▢ 1 teaspoon ginger garlic paste , (or 1/2 teaspoons minced garlic, 1/2 teaspoons minced ginger)
- ▢ 1/2 cup Water
- ▢ 1/2 cup Cilantro , chopped
- ▢ 1/4 cup mint leaves , chopped
- ▢ 2 cups Cauliflower , riced
Instructions
- Heat a 10-inch deep pan or skillet and add ghee.
- Add the onions, cooking until they brown at the edges, about 10 minutes.
- Turn on your exhaust fan, add the ginger garlic paste and the jalapeño, and cook for a minute or two.
- Put in the ground chicken, break up clumps and cook until chicken is no longer raw. Once it releases water, add in all the spices and mix very well. Keep cooking until the water evaporates, and the spices are well-mixed in.
- Use 1/2 c of water to deglaze the pan, scraping up the bits of brown from the bottom.
- Add in chopped cilantro and mint, and the uncooked riced cauliflower.
- Mix everything very well and cover with a lid.
- Turn the stove on low and let all of it simmer slowly together for the flavors to meld, and the cauliflower to cook slightly. Your goal is to let the cauliflower cook a little without getting mushy.
- Taste and add salt as needed.
Watch The Video
- To “next level” this biryani, you can add 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground cayenne as well.
- Feel free to use ground turkey, ground beef, or ground lamb with this dish.
- You cannot make this dish in the Instant pot, unless you want mushy cauliflower. It cooks so quickly on the stovetop, it’s really much faster, and much tastier this way.
- Watch the video to see how easy this is to make. It will take you longer to chop everything than it will take to cook it, so don’t hesitate to make this!
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
Low Carb Chicken Biryani is Keto Indian Food at its best. Cauliflower and ground chicken make up this spicy, delicious Cauliflower Biryani recipe.
I feel like a genius for having created a low carb “biryani” today, that tastes as good as one with rice, but without the rice. I’ve been wanting to do this for a while, but today’s scale reading provided the impetus.
I came back from India with about 6 pounds to lose. I know. That’s crazy for only being gone for a week. I was careful about portion control, but it was all carbs, and I can’t eat carbs without gaining, no matter how little I eat. The good news is, I was expecting it, so I’d already planned to cut out carbs once I got home.
In a perfect world, I would eat biryani every day.
For every meal.
I love, love, love biryani.
But of course, it loves me too. Enough to cling lovingly to my hips and thighs forever.
But, I can’t eat rice all the time, so I’d had this idea percolating in the back of my head on how I’d make that biryani low carb.
Several of you also asked for a lower-carb version, and this morning, I came up with this Keto Chicken Biryani . It tastes very good.
Why You’ll Love This Lovely Low Carb Recipe
Low Carb Chicken Biryani offers all the intoxicating spices and aromatic satisfaction of traditional biryani but with a lighter, healthier twist that fits into many dietary lifestyles.
- Low carb. All the beloved biryani flavors without the heavy carbs
- Packed with flavor. Richly seasoned chicken and fragrant spices in every bite
- One pot meal. Made in one pot for an easy cleanup
- Get creative. Customizable with vegetables and spice levels
A comforting, satisfying dish that proves you don’t need rice to enjoy authentic biryani goodness!
What Is Biryani?
Only just the best, more aromatic, tastiest, complex version of a meat and rice dish you’ve ever had. That is what a biryani is. In fact, if you’re curious about biryanis and pulaos, you need to read my post on how to make chicken biryani right here.
There’s a veritable thesis on biryani vs. pulao in that post–very nerdy but hopefully also fun to read.
Biryani is a popular Indian, Pakistani, or Bangladeshi one-pot dish. It’s generally made with rice and some kind of meat (like chicken, lamb etc) that is first cooked on the stove and then transitioned to the oven. It’s usually filled with all kinds of wonderful spices like saffron and is flavorful and delicious.
It is also crazy time-consuming as a rule. So of course, I have to come up with a variety of short cuts with this chicken and cauliflower recipe.
What Does It Taste Like?
Fortunately for us, cauliflower rice cooks quickly and if you are low carb, it will satisfy for your craving for a biryani, without all the carbs.
The main question for us all, however, is how does this taste? Are you going to eat my keto chicken biryani and think it’s EXACTLY like a rice biryani?
Nope.
I know, I know! You were hoping I’d say this tastes JUST like a rice-based biryani.
What can I say? Nothing tastes exactly like real rice.
But you can come close with my low carb Indian Recipes .
Here’s the bigger thing, though, and the question you should be asking yourself.
Is Cauliflower Biryani Good?
Yup! Yes, it does! When I’m craving a regular biryani, this takes care of my craving, and on some days, that’s the best I can do.
So yeah. It’s not as good as biryani with rice, but for something that uses chicken and cauliflower rice instead of rice, I’m surprised at how well it hits the spot for biryani.
Roger is very good at providing honest feedback on my cooking because he knows I’m a perfectionist, and I’d rather redo things than blog something less than perfect.
He raved about this Low Carb Chicken Biryani , which makes me feel confident about it.
Is Chicken Biryani Good For Weight Loss?
Well, as I mentioned previously, traditional Chicken Biryani is not good for weight loss. At all. However, eating low carb is WONDERFUL for weight loss. So if you eat my Keto Biryani , you’ll be pleasantly surprised at how good it is for weight loss.
Watch The Video
For those of you who are visual learners, I’ve included a short video here.
For those who want a little more commentary on how I made this keto chicken biryani, head on over to my Youtube Channel where I’ve posted a slightly longer version for you.
Ingredients You’ll Need
- 1 teaspoon Ghee - Adds rich, buttery flavor and helps brown the chicken.
- 1 pound Ground Chicken - A lean protein base that cooks quickly and absorbs spices well.
- 1 teaspoon Salt - Enhances seasoning and helps balance the bold spices.
- ½ teaspoon Turmeric - Provides warm flavor and the signature golden biryani color.
- 1 teaspoon Garam Masala - Brings traditional Indian spice complexity and aroma.
- ½ teaspoon Ground Coriander - Adds citrusy depth to the spice blend.
- ¼ teaspoon Ground Cumin - Brings earthy warmth and helps round out the overall flavor.
- 1 Red Onion - Adds sweetness and savory base notes to the biryani.
- 1 Jalapeño Pepper - Provides adjustable heat and fresh spice.
- 1 teaspoon Ginger Garlic Paste - Infuses bold, aromatic punch essential to biryani flavor.
- ½ cup Water - Helps steam and soften the cauliflower rice while cooking the mixture together.
- ½ cup Cilantro -Brings bright, herbal freshness throughout the dish.
- ¼ cup Mint Leaves - Traditional biryani flavor that adds cool, fragrant contrast.
- 2 cups Cauliflower Rice - A low-carb alternative to basmati rice that absorbs spices while keeping the dish light and healthy.
How To Make Low Carb Chicken Biryani
Even though the original chicken biryani is made in the Instant Pot , I made this on the stovetop because I didn’t want to overcook it in the Instant Pot. So here are the steps:
- Pour some ghee into a skillet .
- Add in onions and brown well. Then, add in the minced ginger, jalapenos, and garlic.
- Add in ground chicken and mix well. Cook for 2-3 minutes.
- Toss in all the spices at this point and sauté for a few minutes to toast and mix the spices.
- Add in the riced cauliflower and mix well.
- Mix in the chopped cilantro and mint mixture.
- Mix well, and cover with a lid. Cook until the cauliflower is al dente, and not mushy.
- Squeeze in a fresh burst of lemon juice, and serve.
Tips and Tricks
Crafting a delicious Low Carb Chicken Biryani is all about boosting flavor and maintaining the perfect texture, even without traditional rice. Here are some expert tips to help you make it irresistible:
- To “next level” this biryani, you can add 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground cayenne as well.
- Feel free to use ground turkey, ground beef, or ground lamb with this dish.
- You cannot make Instant Pot cauliflower rice , unless you want mushy cauliflower. It cooks so quickly on the stovetop, it’s really much faster, and much tastier this way. I used my Greenpan Magneto skillet for this.
- Watch the video to see how easy this is to make. It will take you longer to chop everything than it will take to cook it, so don’t hesitate to make this!
Variations
Low Carb Chicken Biryani is wonderfully adaptable, letting you tailor the spice level, protein, and veggie mix to match your cravings. Try one of these tempting variations:
- Paneer Biryani - Swap chicken for cubed paneer to make a satisfying vegetarian version.
- Extra Veggie Power - Add spinach, bell peppers, or green beans for more nutrients and color.
- Creamy Coconut Twist - Stir in a splash of coconut milk for a richer, mildly sweet biryani.
- Spicy Vindaloo Style - Add extra jalapeño or a pinch of cayenne for fiery heat.
What To Eat With Low Carb Biryani
Low Carb Chicken Biryani is full of bold spices and savory richness, so pairing it with fresh, cooling sides makes the perfect balanced meal. Here are some tasty options to serve alongside it:
- Tomato Raita for a creamy, refreshing complement
- Indian Cabbage Slaw for crunch and brightness
- Roasted or Air-Fried Vegetables to keep things low carb and satisfying
- Pickled Red Onions to add tangy contrast
- Mint Chutney for a burst of herbal freshness
How Long Does It Last?
Low Carb Chicken Biryani stores well, making it a great meal prep option.
Keep leftovers in an airtight container in the refrigerator for 3–4 days, and reheat gently in a skillet or microwave to preserve the texture of the cauliflower rice.
Can You Freeze It?
If you want to extend its life, you can freeze the biryani for up to 2–3 months. Just thaw your leftovers overnight in the fridge before warming them back up.
More Indian Recipes You’ll Love
- Instant Pot Paneer biryani is a great side dish that’s also vegetarian.
- Pressure Cooker Chicken Biryani - Make an authentic tasting Biryani in your Instant Pot without dirtying every dish in the house!
- Instant Pot Kacchi Lamb Dum Biryani . It gives you the authentic taste of lamb biryani with half the work and no packaged spices!
If you love this Low Carb Chicken Biryani recipe as much as I do (and trust me, that’s A LOT) make sure you share it with your friends on Facebook and Pinterest so you can make Cauliflower Biryani again soon.
Low Carb Chicken Biryani | Caulifower Biryani Recipe
Equipment
- 12 inch Skillet
Ingredients
For Chicken
- ▢ 1 teaspoon Ghee
- ▢ 1 pound Ground Chicken
- ▢ 1 teaspoon Kosher Salt
- ▢ 1/2 teaspoon Turmeric
- ▢ 1 teaspoon Garam Masala
- ▢ 1/2 teaspoon Ground Coriander
- ▢ 1/4 teaspoon Ground Cumin
Vegetables
- ▢ 1 teaspoon Ghee
- ▢ 1 Red Onion. chopped , sliced thin
- ▢ 1 Jalapeño Peppers , diced
- ▢ 1 teaspoon ginger garlic paste , (or 1/2 teaspoons minced garlic, 1/2 teaspoons minced ginger)
- ▢ 1/2 cup Water
- ▢ 1/2 cup Cilantro , chopped
- ▢ 1/4 cup mint leaves , chopped
- ▢ 2 cups Cauliflower , riced
Instructions
- Heat a 10-inch deep pan or skillet and add ghee.
- Add the onions, cooking until they brown at the edges, about 10 minutes.
- Turn on your exhaust fan, add the ginger garlic paste and the jalapeño, and cook for a minute or two.
- Put in the ground chicken, break up clumps and cook until chicken is no longer raw. Once it releases water, add in all the spices and mix very well. Keep cooking until the water evaporates, and the spices are well-mixed in.
- Use 1/2 c of water to deglaze the pan, scraping up the bits of brown from the bottom.
- Add in chopped cilantro and mint, and the uncooked riced cauliflower.
- Mix everything very well and cover with a lid.
- Turn the stove on low and let all of it simmer slowly together for the flavors to meld, and the cauliflower to cook slightly. Your goal is to let the cauliflower cook a little without getting mushy.
- Taste and add salt as needed.
Watch The Video
- To “next level” this biryani, you can add 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground cayenne as well.
- Feel free to use ground turkey, ground beef, or ground lamb with this dish.
- You cannot make this dish in the Instant pot, unless you want mushy cauliflower. It cooks so quickly on the stovetop, it’s really much faster, and much tastier this way.
- Watch the video to see how easy this is to make. It will take you longer to chop everything than it will take to cook it, so don’t hesitate to make this!
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Low Carb Chicken Biryani | Caulifower Biryani Recipe
Ingredients
For Chicken
- 1 teaspoon Ghee
- 1 pound Ground Chicken
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Turmeric
- 1 teaspoon Garam Masala
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Ground Cumin
Vegetables
- 1 teaspoon Ghee
- 1 Red Onion. chopped sliced thin
- 1 Jalapeño Peppers diced
- 1 teaspoon ginger garlic paste (or 1/2 teaspoons minced garlic, 1/2 teaspoons minced ginger)
- 1/2 cup Water
- 1/2 cup Cilantro chopped
- 1/4 cup mint leaves chopped
- 2 cups Cauliflower riced
Instructions
Heat a 10-inch deep pan or skillet and add ghee.
Add the onions, cooking until they brown at the edges, about 10 minutes.
Turn on your exhaust fan, add the ginger garlic paste and the jalapeño, and cook for a minute or two.
Put in the ground chicken, break up clumps and cook until chicken is no longer raw. Once it releases water, add in all the spices and mix very well. Keep cooking until the water evaporates, and the spices are well-mixed in.
Use 1/2 c of water to deglaze the pan, scraping up the bits of brown from the bottom.
Add in chopped cilantro and mint, and the uncooked riced cauliflower.
Mix everything very well and cover with a lid.
Turn the stove on low and let all of it simmer slowly together for the flavors to meld, and the cauliflower to cook slightly. Your goal is to let the cauliflower cook a little without getting mushy.
Taste and add salt as needed.
To “next level” this biryani, you can add 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground cayenne as well.
Feel free to use ground turkey, ground beef, or ground lamb with this dish.
You cannot make this dish in the Instant pot, unless you want mushy cauliflower. It cooks so quickly on the stovetop, it’s really much faster, and much tastier this way.
Watch the video to see how easy this is to make. It will take you longer to chop everything than it will take to cook it, so don’t hesitate to make this!
Low Carb Chicken Biryani | Caulifower Biryani Recipe https://twosleevers.com/low-carb-chicken-biryani/
Instant Pot Chicken Tikka Masala is a creamy, spiced tomato-based chicken curry made with yogurt-marinated chicken, tomatoes, onion, garlic, ginger, and warm spices like cumin, coriander, turmeric, and garam masala. It’s quick and works well for a weeknight, low-carb dinner since it’s done in under 30 minutes (not including prep) and comes in at about 6 net carbs per serving. Unlike traditional chicken tikka masala recipes that require separate grilling and a long-simmered sauce, this version is a “double up” Instant Pot method with extra sauce.
Why You Should Make This Indian Curry
- Authentic. A traditional Indian recipe .
- Easy. Marinate, pour and cook Instant Pot recipe .
- Low Carb . Only 6 net carbs per serving.
- Fast. Not including prep time, this recipe is done in under 30 minutes .
This is going to be the BEST, most authentic Tikka Masala recipe you’ve ever had, but it will be done in less than half the time you normally spend.
I have a tendency to call this a Double Up Chicken Tikka Masala . Why? Two reasons: 1. Twice the sauce you need, and 2. The marinade and the sauce take the same spices, but you put twice as many spices in the sauce as in the marinade.
If you weren’t in a hurry, you’d make the sauce below, you’d make the Chicken Tikka Recipe properly, and then you’d mix the two. But let’s face it, I’m almost always in a hurry, and if you’re trying to feed your family after work, I suspect you might want an easy chicken recipe too.
So I figured I’d try it as one step. It’s not as good as making it separately, but I ate it a little too quickly to care.
What Is Chicken Tikka Masala?
Chicken tikka masala is a popular Indian-inspired dish made with marinated, grilled chicken pieces simmered in a rich, creamy, spiced tomato sauce.
The chicken is first marinated in yogurt and spices like cumin, coriander, turmeric, and garam masala, then cooked until tender.
The sauce is a velvety blend of tomatoes, cream, onions, garlic, ginger, and warm spices, creating a balance of tangy, savory, and subtly sweet notes.
While its exact origins are debated, some say it was created in India, others claim it was first made in the UK, chicken tikka masala has become one of the most beloved and widely enjoyed Indian restaurant dishes around the world.
What Is the Difference Between Butter Chicken and Chicken Tikka Masala?
Both of these Instant Pot Indian recipes have similar ingredients, but they do have distinctly different flavors.
Butter chicken is a creamier, less spicy dish. Chicken Tikka Masala is more of a tomato-flavored Indian chicken dish and can have more of a kick since it doesn’t have as much dairy in the recipe to subdue the spice.
Is Chicken Tikka Masala Spicy?
I like to make everything I eat spicy. However, the great thing about this recipe is that if you’re sensitive to heat, you can cut down on the cayenne pepper or eliminate it altogether.
Is It Healthy?
Chicken tikka masala can be a healthy dish, but it really depends on how it’s prepared.
At its core, the dish includes lean protein from chicken and antioxidant-rich spices like turmeric, cumin, and coriander, which offer anti-inflammatory benefits. The tomato-based sauce also provides vitamins and lycopene. However, traditional recipes often include cream, butter, or ghee, which add saturated fat and calories.
To make it lighter, many people swap in Greek yogurt, half-and-half, or coconut milk instead of heavy cream and serve it with brown rice or cauliflower rice for extra fiber.
Overall, chicken tikka masala can be part of a balanced diet when enjoyed in moderation and made with mindful ingredient choices.
What Is Tikka Masala Made Of?
For The Chicken
- Boneless Skinless Chicken Thighs - The protein base of the dish. Cutting them into large pieces ensures they stay tender.
- Full-Fat Greek Yogurt - Acts as the marinade base, tenderizing the chicken and helping the spices cling while adding creaminess and tang.
- Garlic - Adds a pungent, savory depth and infuses the chicken with flavor.
- Ginger - Provides warmth and slight spice.
- Turmeric - Brings earthy, slightly bitter notes and gives the chicken a warm golden color.
- Cayenne Pepper - Adds heat and a subtle sharp spice to the marinade.
- Smoked Paprika - Contributes a smoky undertone and rich red color.
- Kosher Salt - Essential for seasoning, it enhances all the flavors and helps the chicken retain moisture.
- Garam Masala - A traditional Indian spice blend that adds warmth, sweetness, and complexity.
- Ground Cumin - Infuses earthy, nutty tones that balance the tang of the yogurt.
- Liquid Smoke - Mimics the smoky, charred flavor of traditionally grilled chicken tikka.
For The Sauce
- Onion - Provides sweetness and body to the sauce.
- Canned Tomatoes - The base of the tikka masala sauce, adding acidity, tang, and richness.
- Carrot - Adds natural sweetness and helps balance the acidity of tomatoes.
- Garlic - Deepens the savory flavor of the sauce.
- Ginger - Brings warmth and freshness to the tomato base.
- Turmeric - Adds color and a subtle earthy bitterness.
- Cayenne Pepper - Provides heat and spice in the sauce.
- Smoked Paprika - Gives depth, smokiness, and color.
- Kosher Salt - Balances acidity and enhances all the flavors.
- Garam Masala - Adds layers of warm spice.
- Ground Cumin - Brings earthiness and depth to the sauce.
To Finish
- Half and Half - Enriches the sauce, making it creamy and velvety.
- Garam Masala - Stirred in at the end to give the sauce a fresh boost.
- Cilantro - Adds brightness, freshness, and a hint of citrusy flavor.
Okay, I know you’re going to think I’ve lost my mind. A carrot in the sauce??
Yes. A carrot . Why?
How To Make Instant Pot Chicken Tikka Masala
- Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.
- Make sure to beat and blend the plain yogurt well so it doesn’t separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.
- Some people like to add a little vegetable oil or olive oil, but I find this unnecessary. The yogurt and chicken release plenty of oil as it is. If you would like to add some, just add a teaspoon or two of oil and try it.
- Place sauce ingredients into the Instant Pot . Place the boneless skinless chicken with the yogurt on top of the sauce ingredients.
- Cook at High Pressure for 10 minutes and release pressure quickly.
- Remove chicken and either set aside, broil on a baking sheet, or put in your air fryer to brown, as you choose.
- Meanwhile using an immersion blender , purée the sauce well.
- Add 1/2 cup of half and half, heavy cream, coconut milk or coconut cream and stir well.
- Remove half the sauce and freeze for later.
- Put chicken back into the remaining sauce, mix in the garam masala , garnish with fresh cilantro and serve.
Tips And Tricks
- The spices for marinating the Indian chicken and for the sauce are almost the same. The marinade takes half the spice the sauce does.
- To be efficient, put the sauce ingredients in the Instant Pot , and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well.
- Please note that a few readers who used 8 quart Instant Pots had the BURN message with a single batch of this, but not a double batch. The same readers were able to make this without the BURN message.
- If you have an 8 quart, either double this recipe or use 1/2 to 1/4 cup of water to add to the chicken and vegetables.
- You can make this recipe with skinless chicken breasts if you prefer.
- You’ll see jars of this sauce with the Indian cuisine in the grocery store. Skip those and make this sauce instead. It’s worth the extra effort.
- If you don’t like your food spicy, reduce or omit the cayenne pepper to reduce the heat.
- My recipe for Homemade Garam masala is made with cumin, coriander, cinnamon, cardamom, and a host of other delicious things. You should try making it instead of using store-bought.
- There’s no reason you can’t use leftover tikka masala sauce with leftover grilled chicken. Just throw it in a skillet with a tiny bit of oil and saute to reheat and enjoy chicken tikka masala a second time.
For chicken tikka masala marinade (especially a yogurt marinade), aim for 30 minutes to 4 hours for the best balance of flavor and texture. 1–2 hours is the sweet spot for a weeknight chicken tikka masala recipe. You can marinate overnight for a deeper flavor, but don’t push much past 12 hours because the acids/enzymes in yogurt can start to make the chicken soft or slightly mushy. This is more noticeable with chicken breast than thighs. If you’re short on time, even 20–30 minutes helps a lot.
Yes, you can make dairy-free chicken tikka masala pretty easily. Swap the yogurt marinade for a plant-based yogurt (unsweetened coconut or almond yogurt works best) or use a simple spice-and-lemon marinade, then replace the usual cream with full-fat coconut milk (or cashew cream) to keep that rich, restaurant-style sauce. If the sauce tastes a little sweeter with coconut milk, balance it with extra spices and a pinch of salt, and simmer briefly using the saute function on your Instant Pot so everything melds.
Tikka masala sauce usually tastes sour because the tomatoes are too acidic (some canned tomatoes skew sharp), the sauce didn’t simmer long enough to mellow, or there isn’t enough richness (cream/coconut milk) to balance the acidity. This can show up even more in a quick Instant Pot chicken tikka masala. To fix it, simmer the sauce a few extra minutes to round it out, then add a small splash more cream or full-fat coconut milk, and if it’s still tangy, add a tiny pinch of low carb sweetener and a pinch of salt to bring it back into balance.
Want More Indian Instant Pot Recipes?
- Two Sleevers Butter Chicken -I’m the Butter Chicken Lady, so I couldn’t tell you about Indian Instant Pot recipes without telling you about my famous recipe.
- Easy Indian Curry Recipe - Make an Indian classic right in your Instant Pot.
- Instant Pot Chicken Vindaloo - Quick, keto and gluten-free.
- 75+ Indian Instant Pot Recipes - or if you just want to browse all my Indian Instant Pot recipes, you can do that all in one place here.
- Chicken Korma - My favorite when I visit Bombay House.
Instant Pot Chicken Tikka Masala Recipe | Easy Indian Chicken Curry
Equipment
- INSTANT POT DUO 6 QUART
- KITCHENAID IMMERSION BLENDER
- Measuring Cups
- Measuring Spoons
Ingredients
Marinate the chicken
- ▢ 1 ½ pounds ( 680.39 g ) Boneless Skinless Chicken Thighs , (breast or thighs), cut into large pieces
- ▢ ½ cups ( 100 g ) Full-Fat Greek Yogurt
- ▢ 4 cloves ( 4 cloves ) Garlic , minced
- ▢ 2 teaspoons ( 2 teaspoons ) Minced Ginger , minced
- ▢ ½ teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ ¼ teaspoon ( 0.25 teaspoon ) Cayenne Pepper
- ▢ ½ teaspoon ( 0.5 teaspoon ) Smoked Paprika , for color and a slightly smoky taste
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Cumin
- ▢ 1 teaspoon ( 1 teaspoon ) Liquid Smoke , (omit if unavailable)
For the sauce
- ▢ 1 ( 1 ) Onion , chopped
- ▢ 1 14-ounce ( 425.24 g ) Canned Tomatoes
- ▢ 1 ( 1 ) carrot , chopped
- ▢ 5 cloves ( 5 cloves ) Garlic , minced
- ▢ 2 teaspoon ( 2 teaspoon ) Minced Ginger , minced
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ ½ teaspoon ( 0.5 teaspoon ) Cayenne Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Smoked Paprika
- ▢ 1-2 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 2 teaspoons ( 2 teaspoons ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
To finish
- ▢ 4 ounce ( 113.4 g ) Half and Half , (use full-fat coconut milk if dairy free)
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ ¼-1/2 cup ( 4 g ) Cilantro , chopped
Instructions
- Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.Make sure to beat and blend the plain yogurt well so it doesn’t separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.
- Place sauce ingredients into the Instant Pot . Place the chicken with the yogurt on top of the sauce ingredients.
- Cook at High Pressure for 10 minutes and release pressure quickly.
- Remove chicken and either set aside, broil, or put in your air fryer to brown, as you choose.
- Meanwhile using an immersion blender , purée the sauce well.
- Add 1/2 cup of half and half, cream, or coconut milk and stir well.
- Remove half the sauce and freeze for later.
- Put chicken back into the remaining sauce, mix in the garam masala, garnish with cilantro and serve.
Tips And Tricks For Making Chicken Tikka Masala
- The spices for marinating and for the sauce are almost the same. The marinade takes half the spice the sauce does. To be efficient, put the sauce ingredients in the Instant Pot , and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well. Please note that a few readers who used 8 quart Instant Pots had the BURN message with a single batch of this, but not a double batch. The same readers were able to make this without the BURN message. If you have an 8 quart, either double this recipe or use 1/2 to 1/4 cup of water to add to the chicken and vegetables. You can make this recipe with skinless chicken breasts if you prefer. You’ll see jars of this sauce with the Indian cuisine in the grocery store. Skip those and make this sauce instead. It’s worth the extra effort. If you don’t like your food spicy, reduce or omit the cayenne pepper to reduce the heat. My recipe for Homemade Garam masala is made with cumin, coriander, cinnamon, cardamom, and a host of other delicious things. You should try making it instead of using store-bought. There’s no reason you can’t use leftover tikka masala sauce with leftover grilled chicken. Just throw it in a skillet with a tiny bit of oil and saute to reheat and enjoy chicken tikka masala a second time.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
