Melt your butter or coconut oil in a large nonstick skillet over medium heat. Add the sliced onion and cook until it softens, becoming wonderfully aromatic.
Next, place your chicken thighs in the skillet along with the lemon juice. Cover the pan and cook until the chicken is no longer pink inside.
Now for the magic! Stir in the paprika, minced garlic, garam masala, and cumin. Cook for just one minute, stirring constantly, to let those spices bloom.
Pour in the can of tomatoes and mix everything really well to combine all the flavors.
Stir in the creamy coconut cream. If you're using glucomannan, sprinkle it over the top and mix it in thoroughly to help thicken your sauce beautifully. Add salt, and if you like a kick, the optional red pepper to your taste.
Bring the mixture to a gentle simmer, then reduce the heat to low. Stir frequently and let it simmer for about 5 minutes, or until the sauce begins to thicken slightly. You can then let it sit on low heat until you're ready to serve!
Finally, shred or cut the cooked chicken into small, delicious pieces right in the pan. Serve your amazing Keto Chicken Tikka Masala over steamed cauliflower or cauli-rice for a complete and healthy meal!