Keto Chicken Tikka Masala Skewers & Palak Paneer

This dish is the total package: creamy and juicy yogurt-marinated chicken breast skewers are wrapped in a silky tomato sauce and served with vibrant green palak paneer. The dish is well seasoned with warming Indian spices, including turmeric, garam masala, and coriander. 

Serves: 4

Prep Time: 5 minutes

Cook Time: 40 minutes 

Total Time: 45 minutes

1 cup plain full-fat yogurt 

1 teaspoon turmeric

1 lemon, zested and juiced

1 tablespoon minced ginger

2 garlic cloves, minced

1 teaspoon ground coriander

2 teaspoons garam masala

4 all-natural Perdue chicken breasts, cut into 1-inch cubes

1 shallot, sliced thinly, for serving

3 scallions, sliced thinly, for serving

Fresh cilantro, minced, for serving

Sauce

1 tablespoon ghee or neutral oil

1 yellow onion, diced

2 teaspoons ground coriander

1 teaspoon turmeric

1 teaspoon garam masala

1 tablespoon minced ginger

1 garlic clove, minced

¼ cup tomato paste

1 cup heavy cream

Palak Paneer

2 tablespoons ghee or neutral oil

1 yellow onion, diced

2 garlic cloves, minced

1 tablespoon minced ginger

2 teaspoons ground coriander

2 teaspoons garam masala

1 teaspoon turmeric

1½ pounds fresh spinach

3 tablespoons heavy cream

24 ounces paneer, diced into ½-inch cubes 

  1. In a container or sealable plastic bag, combine the yogurt, turmeric, lemon zest and juice, ginger, garlic, coriander, and garam masala. Add the chicken and coat fully in the marinade. Cover and refrigerate for at least 1 hour and up to overnight. 
  2. If using wooden skewers, soak them in water for at least 15 minutes before cooking. Preheat the grill to medium-high. Remove the chicken from the marinade and skewer. Discard marinade. 
  3. Grill the skewers for 10-14 minutes, turning halfway, until the chicken is golden and fully cooked. Place skewers on a cutting board, cover with tin foil, and rest for 5-10 minutes.
  4. To make the sauce, heat the ghee or oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the coriander, turmeric, garam masala, ginger and garlic and cook for 2 minutes, stirring. Stir in the tomato paste and cream, turn the heat to low, and cook until the sauce thickens, stirring occasionally. Season with salt and pepper. Add the chicken to the sauce and stir to coat fully. 
  5. To make the palak paneer, heat the ghee in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger, coriander, garam masala, and turmeric and cook for 2 minutes, until fragrant. Add in the spinach and sauté until the spinach is wilted. Let the spinach cool slightly, then transfer to a blender and blend until mostly smooth. Return the spinach to the skillet and stir in heavy cream and paneer. Season with salt and pepper. 
  6. Serve the chicken tikka masala over a bed of palak paneer, topped with thinly sliced shallots, fresh cilantro and scallions, and lemon wedges. 

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