I was recently invited to participate in a recipe challenge for Kevin’s Natural Foods and I am so excited to try these delicious #organic sauces! They are all sugar/dairy/soy/gluten-free as well as paleo and keto-friendly, made with non-GMO/clean ingredients, super tasty and easy to cook with. And since I am currently doing a #keto and #low-carb lifestyle, I thought this would be the perfect opportunity to experiment with some fun recipes for the contest.
Chicken Tikka Masala is one of my favorite Indian dishes EVER – so I jumped at the opportunity to create a Keto Chicken Tikka Masala Flatbread – an absolute flavor explosion which is also guilt-free and MAJORLY delicious!
I used Kevin’s Natural Foods Tikka Masala Sauce – a delicious blend of bright tomato curry made with coconut milk, ginger, and Indian spices, with some roasted cauliflower, sweet caramelized onions, and juicy savory chicken thighs over homemade Keto Garlic “Naan” Flatbread.
I started first by making the keto garlic naan flatbreads using mozzarella cheese, almond flour, cream cheese, garlic powder, baking powder and a pinch of Himalayan Pink sea salt and microwaving it for about a minute until cheeses are melted.
Then I stirred in the egg and kneaded it gently into a dough and shaped them into ovals on to the baking sheets, and brushed them with olive oil, fresh garlic, paprika and some chopped cilantro. I baked them for 15-17 minutes until browned and let them cool on parchment paper while making the Chicken Tikka Masala topping.
Next, I chopped up a head of cauliflower into small florets and drizzled them with olive oil, garlic salt and freshly cracked black pepper, and roasted them in a 400 degree oven for about 20-25 minutes until crispy and browned (but made sure not to overcook because it will simmer in the sauce later with the other ingredients).
I sliced up some sweet onion and sautéed them in a large pan with some more olive oil, sea salt and paprika for about 25-30 minutes over low heat until they were soft, golden and caramelized. YUM!!
In the same saute pan, I sautéed the chicken thighs over medium-high heat until cooked through and no longer pink. Then I added the chicken back in the pan along with the cauliflower and onions, a pinch of red pepper flakes for additional heat, and poured the Chicken Tikka Masala sauce over the top.
I let this big pot of curry goodness simmer over medium-low heat for about 10 minutes to let all the delicious flavors meld together with the sauce.
Once done, I topped the Keto flatbreads with some of the mixture..LOOK AT THIS GORGEOUS COLOR.
…then sliced the flatbread into wedges and topped it off with some fresh cilantro and black pepper.
OMG – you guys. This is the most delicious thing ever – and it’s so easy! The garlic flatbreads are literally super low carb and the chicken, cauliflower and sweet onions go so good with the Tikka Masala curry sauce – it literally melts in your mouth!
I can’t wait try their other great sauces out – stay tuned for more recipes this month that I’ll be creating for the same challenge with their Korean BBQ, Lemongrass Basil and Thai Coconut flavors which you can find online!
These Keto Chicken Tikka Masala Flatbreads are a flavor explosion! Made with Kevin's Natural Foods Tikka Masala Sauce (organic, gluten free), roasted cauliflower, caramelized onions, and juicy chicken thighs over Keto Garlic Naan Flatbread. Guilt-free and absolutely delicious!
Ingredients
- Chicken Tikka Masala:
- 1 pound boneless chicken thighs, cut into 1-inch chunks
- 2 cups cauliflower florets
- 4 tablespoons ghee or olive oil, divided
- Kosher salt and pepper
- 1 large onion, julienned
- 1 tablespoon paprika
- 1 teaspoon red pepper flakes, optional
- 1 pouch Kevin’s Chicken Tikka Masala Sauce
- Fresh torn cilantro, for garnish
- ------------------------------
- Garlic Naan Flatbread:
- 2 cups shredded mozzarella
- 1 cup almond flour
- 4 tablespoons cream cheese
- 2 tablespoons garlic powder
- 2 teaspoons baking powder
- Kosher salt
- 2 large eggs
- 2 tablespoons ghee or olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, minced
Instructions
- Garlic Naan Flatbread:
- Preheat oven to 400 degrees and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium microwave-safe bowl, add mozzarella, almond flour, cream cheese, garlic powder, baking powder and a large pinch of salt. Microwave on high until cheeses are melted for about 1 minute; stir in eggs.
- Shape the dough into two 1/2-inch thick ovals and place on two large baking sheets.
- Mix ghee or oil with garlic and cilantro, brush over top of the bread.
- Bake each flatbread for 15-17 minutes. Set aside while making Chicken Tikka Masala.
- Chicken Tikka Masala:
- Drizzle 2 tablespoons of ghee or olive oil over cauliflower and season with garlic salt and pepper on a large baking sheet.
- Roast cauliflower for 20-25 minutes, until browned and crispy. Remove tray from oven and set aside.
- Heat an additional tablespoon of ghee or oil in a large sauté pan over medium-high heat, sprinkle paprika over the onions and sauté for about 3-5 minutes. Reduce heat to low and let cook for about 20-25 minutes until caramelized and brown. Set aside into a small bowl while cooking the chicken.
- Bump up the heat to medium-high and add the chicken to the same sauté pan with one tablespoon ghee or olive oil. Saute for about 6-8 minutes until cooked through and no longer pink.
- Pour in the pouch of Jason’s Chicken Tikka Masala Sauce to the pan along with the cooked onions and cauliflower. Toss in a few red pepper flakes if desired. Bring sauce to a boil and reduce heat to a simmer and let cook over low heat for 5-8 minutes. If the sauce is too thick, add a little water or chicken broth until desired consistency.
- Remove from heat to cool and let flavors meld together.
- Top each keto naan flatbread with 1/2 the Chicken Tikka Masala mixture and garnish generously with fresh cilantro and freshly cracked black pepper.
- Slice flatbreads into wedges and serve immediately.
Notes
You can also substitute chicken breast instead of chicken thighs if you prefer. Try adding other veggies in if you like - peas, green beans, carrots...if you want to spice up the heat, garnish with a few jalapeños or sliced red chilies.
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