In a small mixing bowl, place the diced chicken, yogurt, lime, garlic, and add all the marinade spices. Toss until all pieces are well coated with the yogurt marinade. Set aside in the fridge - the longer the better I like to keep it for 1 hour in the fridge. Meanwhile, prepare the sauce.
Preheat oven to 390°F (200°C), broil mode.
Meanwhile, prepare the healthy Tikka Masala sauce
In a large frying pan, under medium heat melt the coconut oil. Add the onion and fry for 2-3 minutes until slightly brown and fragrant. Add garlic and cook for 1 more minute.
Stir in all the spices: ginger, garam masala, cumin, cilantro, chili (if used), salt, and ground almond. Cook for 1 minute until it forms a paste. Remove from heat. Set aside.
Add the tomato paste, crushed tomatoes, and water, and bring the sauce to a boil. Reduce to low heat, cover partially and simmer the sauce until slightly thickened, about 15 minutes.
Bake the marinated chicken
Place the marinated chicken on a baking tray. Slightly spray the tray with olive oil to prevent the chicken from sticking to the tray. Broil for 15-20 minutes or until the chicken is cooked through/charred. Make sure you stir the chicken pieces a few times while cooking to cook each side properly.
Prepare the Tikka Masala
When the chicken is baked transfer into the pan with the sauce. Return to medium heat and stir in the hot coconut milk.
Cover with a lid and simmer on medium heat for 5 more minutes or until the sauce is thick.
Stir in fresh coriander before serving if you like.
Serve hot with brown rice or cauliflower rice for a low-carb dinner.
Store: can be stored in the fridge for up to 3 days in an airtight container.Freeze: can be frozen in an airtight container for up to 1 month. Defrost the day before by leaving your curry in the fridge. Rewarm in a saucepan under medium heat or in a microwave for your work lunch. Can be defrosted and warmed up in the same container that you used to freeze the curry. Make sure it's a microwave-proof container.Low-carb side dishes: serve with cauliflower rice instead of rice.Vegan option: make this recipe vegan by simply replace chicken with firm organic tofu and use soy yogurt for the marinade. Ginger: fresh ginger can be replaced with ground ginger if you like. Use 1/2 teaspoon ground ginger.Milk: I used UHT unsweetened coconut milk for a low-calorie healthy recipe. You can use canned coconut milk but be careful it's higher in fat and calories. Warm the milk in the microwave for 1 minute on high heat or in a saucepan under medium heat until bubbles forms on the side of the saucepan - about 3 minutes. Herbs: it's optional but I love to stir in 1/4 cup fresh coriander at the end. Yogurt: Coconut yogurt is made of 2 ingredients: coconut cream and probiotics, it's keto, with no added sugar. Replace with regular Greek yogurt if needed.